Smokehouse Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form into patties roughly 3/4 inch thick and about the diameter of your buns. Make a shallow indentation in the center of each patty with your thumb to prevent doming during cooking.

Season both sides of each patty with kosher salt, black pepper, smoked paprika, and drizzle Worcestershire sauce on one side before flipping and pressing lightly to distribute.

Let patties rest at room temperature for 10 minutes while you prepare other elements.

Cook bacon

Place bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper towel-lined plate to drain. Keep warm.

Prepare onion rings

Peel the onion and slice into 1/2-inch rings. Separate into individual rings. In a bowl, combine flour, cornstarch, baking powder, and 1/2 tsp kosher salt. Slowly whisk in cold sparkling water until a thick batter forms (should coat the back of a spoon). Heat vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Working in batches, dip onion rings into batter, allowing excess to drip off, then carefully fry until golden and crisp, about 2–3 minutes per side. Remove with a slotted spoon to a rack or paper towels and season lightly with salt. Keep warm in a low oven (200°F/95°C) while finishing burger.

In a small bowl, whisk together the store-bought BBQ sauce, hot sauce, apple cider vinegar, and brown sugar until smooth. Taste and adjust heat or sweetness as desired. Reserve about 2 tablespoons per burger and keep the rest for serving.

Split buns and butter the cut sides with the unsalted butter. Toast buttered sides in a skillet over medium heat or on a griddle until golden brown, about 1–2 minutes. Remove and keep warm.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until very hot. Place patties seasoned-side down, and cook undisturbed for 3–4 minutes to develop a sear. Flip and cook another 2–3 minutes for medium (adjust time for desired doneness). One minute before they finish, place a slice of cheddar cheese on each patty and cover the pan or place a lid to melt the cheese, about 30–60 seconds.

To assemble each Smokehouse Burger: spread about 1 tablespoon of the spicy BBQ sauce on the bottom bun. Place lettuce leaf, then the cheese-topped patty, followed by two bacon strips (crispy), 2 onion rings, tomato slices, and pickles. Drizzle an additional teaspoon of sauce over the onion rings if you like extra heat. Top with the toasted bun.

Serve immediately with extra sauce on the side and fries or a side salad if desired.