Hickory-smoked Burger Recipe
Built with an 8-ounce blend of Bear Creek beef and hickory-smoked bacon, grilled over open embers and served on a benne-seed buttermilk brioche bun.
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Ingredients
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Bar Audrey
Method
Bar Audrey
- 1
Prepare the Beef Patties
In a mixing bowl, combine the Bear Creek beef with salt and black pepper. Mix gently to combine. Divide the mixture into two equal portions and shape them into 8-ounce patties.
- 2
- 3
Grill the Patties
Preheat a grill or grill pan over medium-high heat. Lightly coat the grill grates with olive oil to prevent sticking. Grill the beef patties for about 4-5 minutes on one side, then flip and add a slice of cheddar cheese on top of each patty. Grill for an additional 4-5 minutes, or until the cheese is melted and the patties are cooked to your desired doneness.
- 4
Toast the Buns
While the patties are cooking, place the benne-seed buttermilk brioche buns on the grill, cut side down. Toast for about 1-2 minutes until golden brown.
- 5
Assemble the Burger
Spread mayonnaise on the bottom half of each toasted bun. Place the grilled beef patty with melted cheese on top of the mayonnaise. Add a leaf of lettuce, a slice of tomato, the crispy hickory-smoked bacon, and pickles. Top with the other half of the bun.
- 6
Serve
Serve the hickory-smoked burger immediately with your favorite side dishes.