Smokehouse Bbq Burger Recipe

Form Patties

Divide ground beef into 2 equal portions (about 8 oz each). Lightly shape into 3/4-inch thick patties, creating a slight dimple in the center of each to help them cook evenly. Do not overwork the meat.

Season

Season both sides of the patties with kosher salt and freshly ground black pepper just before cooking.

Sear Patties

Heat a heavy skillet or cast-iron pan over medium-high heat until smoking-hot. Add 1 tablespoon vegetable oil and swirl to coat. Sear patties 3-4 minutes on the first side without moving to develop a crust. Flip and sear the other side 2-3 minutes for medium-rare to medium, or longer to desired doneness. During the last 1 minute of cooking, place 1 slice of cheddar on each patty, cover the pan briefly to melt cheese. Remove patties to a warm plate and tent with foil to rest 3-5 minutes.

While patties rest, cook double smoked bacon in a skillet over medium heat until crisp, 6-8 minutes, turning occasionally. For extra smoky flavor, transfer cooked bacon to a paper-towel–lined plate. If you prefer extra char, finish briefly under a broiler (watch closely). Keep warm.

Whisk together mayonnaise, buttermilk, ranch seasoning, smoky barbecue sauce, apple cider vinegar, hot sauce, and black pepper in a small bowl until smooth. Taste and adjust balance — add more barbecue sauce for sweetness/smoke, more buttermilk for tang, or salt if needed. Chill until assembly.

Slice Onion

Peel and halve the onion from pole to pole. Using a sharp knife or mandoline, slice very thin rings lengthwise to create strings. Separate rings into individual strands with your fingers.

Batter

In a bowl whisk together flour, cornstarch, kosher salt, and baking powder. Add cold club soda (or ice water) and whisk just until a thin batter forms; it should coat but remain light and slightly bubbly.

Preheat Oil

Heat a deep skillet or Dutch oven with 2 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float up quickly.

Fry Onion Strings

Working in batches, toss onion strings in the batter to coat, letting excess drip off. Fry in hot oil until golden brown and crisp, about 1 to 2 minutes per batch. Use a slotted spoon to transfer to a paper-towel–lined sheet. Season immediately with a pinch of kosher salt. Keep warm in a low oven (200°F / 95°C) if making ahead.

Butter the cut sides of the Kaiser rolls with softened butter. Heat a clean skillet or griddle over medium heat and toast the buns butter-side down until golden and crisp, about 1-2 minutes.

To assemble each Smokehouse BBQ Burger: spread about 1.5 tablespoons barbecue ranch on the bottom bun. Top with 1-2 lettuce leaves, a cheddar-topped patty, 3 slices of crisp double smoked bacon (or desired amount), a generous handful of fried onion strings, and 3 pickle slices. Drizzle an extra tablespoon of barbecue ranch on the bun top if desired, then close the burger with the toasted top bun.

Serve immediately while patties are juicy, cheese is melty, bacon is warm, and onion strings are crisp.