The Smokestack Recipe

Bring the 6 oz ground beef patty to room temperature for 15–20 minutes before cooking. Lightly form into a 3/4–1 inch thick patty with a slight dimple in the center to promote even cooking. Season both sides with kosher salt and freshly ground black pepper.

If using whole-slice cheese, have one slice of applewood-smoked cheddar ready. Thinly slice the red onion into two rounds (for ringing atop the burger). Set bun and optional garnishes aside.

Pan-fry bacon

In a skillet over medium heat, add the two bacon strips. Cook until crispy (about 6–8 minutes), turning occasionally for even browning. Transfer to a paper towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan for toasting the bun if desired; discard excess or save for another use.

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot (about 3–4 minutes). Add a light smear of neutral oil if the pan is dry.

Place the seasoned 6 oz patty in the hot pan. Cook without moving for 3–4 minutes to develop a good sear. Flip the patty and immediately place the applewood-smoked cheddar slice on top.

Continue cooking the patty for an additional 3–4 minutes for medium doneness (internal temperature ~145–150°F / 63–66°C). For medium-well cook 4–5 minutes after flipping. If you want the cheese to melt faster, cover the pan with a lid for the last 30–60 seconds.

Remove the patty to a plate and let rest for 2–3 minutes while you finish the bun and assemble. This helps redistribute juices.

While the burger rests, spread 1 teaspoon of unsalted butter on the cut faces of the hamburger bun. Place the bun, butter-side down, in the reserved bacon fat in the skillet (or in a separate pan) over medium heat. Toast until golden and crisp, about 1–2 minutes.

On the bottom bun layer the leaf lettuce (if using), then set the rested cheeseburger patty on top. Place the two crispy bacon strips over the melted applewood-smoked cheddar. Add the two red onion slices on top of the bacon.

Spoon 2 tablespoons of BBQ sauce over the onion and bacon. Add pickles if desired, then finish with the toasted top bun.

Serve immediately while hot. Suggest serving with fries or coleslaw. If saving for service, wrap loosely to retain heat but avoid steaming the bun.