Smokehouse Burger Recipe

Mix and shape

In a large bowl combine ground beef, chopped smoked bacon, Worcestershire sauce, kosher salt, black pepper, and smoked paprika. Gently mix just until combined; avoid overworking. Divide mixture into 4 equal portions (about 4 oz each for 1 lb total) and form into patties roughly 3/4 inch thick and slightly wider than your buns. Press a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Chill briefly

Place formed patties on a plate, cover lightly, and refrigerate for 15–20 minutes to help them hold their shape while cooking. If you prefer a stronger smoke flavor, refrigerate up to 1 hour.

While patties chill, make the sauce. In a small bowl whisk together mayonnaise, hickory or mesquite barbecue sauce, prepared horseradish, apple cider vinegar, and hot sauce (if using) until smooth. Taste and adjust: add a pinch of salt if needed or more barbecue sauce for sweetness. Refrigerate until ready to assemble.

Prep toppings: thinly slice the red onion into rings and separate butter lettuce leaves. If desired, pat pickle chips dry with a paper towel so they don't make the bun soggy. Leave cheese slices ready for melting on the cooked patties.

Preheat grill or skillet

Heat a grill or heavy skillet (cast-iron preferred) over medium-high heat. Brush cooking surface with olive oil to prevent sticking. If using a grill, set up for direct heat and preheat to about 400°F (204°C).

Toast buns

Butter the cut sides of the buns with softened butter. Place buns butter-side down on the grill or skillet for 1–2 minutes until golden and lightly crisp. Remove and set aside.

Cook patties

Place chilled patties on the hot grill or skillet. Cook for 3–4 minutes on the first side without pressing so they develop a crust. Flip once and cook another 3 minutes for medium (internal temp ~140–145°F / 60–63°C). During the last 1 minute of cooking, top each patty with a smoked cheddar slice and close the grill lid or tent with foil to melt the cheese.

Rest patties: remove patties from the heat and let rest for 2–3 minutes to redistribute juices.

Assemble burgers: spread about 1 tablespoon of smokehouse sauce on the bottom bun. Place a lettuce leaf, then the cheeseburger, add 2 pickle chips and a few rings of red onion. Spread a little more sauce on the top bun and place on top. Serve immediately.