Smokehouse Burger Recipe

Form Patties

Place ground chuck in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently mix just until combined — do not overwork. Divide into two equal portions and form into patties about 3/4" thick, making a slight indentation in the center of each patty to prevent doming.

Preheat a cast-iron skillet or grill over medium-high heat. Brush with 1 tablespoon vegetable oil.

Cook patties 3-4 minutes per side for medium (adjust time for desired doneness). During the last 1 minute of cooking, top each patty with a slice of cheddar cheese and cover the pan (or close the grill lid) to melt the cheese. Remove patties to a plate and tent with foil to rest for 3–5 minutes.

While patties rest (or before cooking patties), heat a medium skillet over medium heat and add butter and olive oil. When the butter foams, add sliced mushrooms in a single layer. Let cook, undisturbed, 2–3 minutes to brown.

Stir mushrooms and continue to cook 3–4 minutes until soft and golden. Add minced garlic and thyme and cook 30–45 seconds until fragrant. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Heat vegetable oil in a medium saucepan or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small piece of batter; it should sizzle and rise to the surface.

Separate onion into individual rings. In a bowl, whisk together flour, cornstarch, baking powder and 1/2 tsp salt. Add cold sparkling water (or beer) and whisk until a thick, smooth batter forms. Keep batter cold for best crispness.

Working in batches, dredge onion rings through a light dusting of flour (optional for extra adhesion), then dip into the batter, letting excess drip off. Fry 3–4 rings at a time for 2–3 minutes until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined plate and season immediately with a light pinch of salt. Repeat until all rings are cooked.

Butter the cut faces of the buns. Toast buttered buns in a skillet over medium heat or on the grill until golden, about 1–2 minutes per side.

Spread about 1 tablespoon of Chuck's BBQ sauce on the bottom bun. Place a lettuce leaf and tomato slice (if using) on the bun to create a barrier from juices.

Place the cheddar-topped patty on the bun, spoon 1–1.5 tablespoons of sautéed mushrooms over the cheese, then add 3–4 crispy onion rings on top of the mushrooms.

Drizzle the remaining BBQ sauce (about 1–2 tablespoons) over the onion rings, cap with the top bun, and serve immediately while hot and crispy.