Smoke House Burger Recipe

Form & Season Patty

Gently form the 10 oz ground beef into a single compact patty about 3/4" to 1" thick, taking care not to overwork the meat. Make a shallow dimple in the center with your thumb to help it cook evenly. Season both sides with the salt and black pepper.

Toast the Bun

Heat a skillet or griddle to medium. Spread butter on the cut sides of the brioche bun. Place buttered side down on the skillet and toast until golden brown, about 1–2 minutes. Remove and set aside.

Cook the Patty

Increase the heat to medium-high and add the vegetable oil to the skillet. When oil is shimmering, add the patty. Cook undisturbed for 4–5 minutes to develop a crust. Flip and cook an additional 4–6 minutes for medium (adjust time for desired doneness). If finishing under a broiler or with a lid, add both jack and cheddar on top of the patty in the last minute of cooking to melt.

Warm the pulled pork in a saucepan over low heat with the 1 tablespoon Carolina-style BBQ sauce, stirring occasionally, until heated through (about 4–6 minutes). If the pulled pork is cold or very dry, add an extra teaspoon of sauce or a splash of water to moisten.

When the pork is warmed, taste and adjust seasoning — add a pinch of salt or more BBQ sauce if needed. Keep warm until ready to assemble.

Prepare cheeses: shred or slice jack and cheddar so they are ready to melt. Place both cheeses on top of the hot patty in the final minute of cooking so they melt together.

If making homemade crispy onions: thinly slice 1 small onion, toss with a tablespoon of flour and a pinch of salt, and fry in 1/4" of hot oil at medium-high heat until golden brown and crisp. Drain on paper towels and cool before topping the burger. (If using store-bought, skip this step.)

Place dill pickle slices on the bottom bun or on top of the melted cheese, depending on preference.

Layer Pulled Pork

Assemble the burger: place the toasted bottom bun on a plate. Add a layer of warmed Carolina pulled pork (about 3 oz) evenly over the bun.

Top & Finish

Set the hot, cheese-melted patty on top of the pulled pork so some of the cheese and meat mingle. Sprinkle the crispy fried onions over the melted cheese. Add dill pickles on top of the onions (or beneath, per preference). If using, lightly dust with smoke powder or a pinch of smoked paprika and drizzle a teaspoon of BBQ sauce over the onions for extra flavor.

Cap with the toasted top bun and press slightly to hold everything together. Serve immediately while hot.