Smoke House Burger Recipe

Prepare onions

Peel the onion and slice into 1/2-inch thick rings. Separate into individual rings and set aside.

Make batter

In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper and paprika. Slowly whisk in the cold sparkling water until a smooth, slightly thick batter forms. Keep the batter cold (place over an ice bath briefly) to ensure a light, crisp coating.

Heat oil

Pour about 3 to 4 cups of vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises immediately.

Batter and fry

Working in batches to avoid crowding, dip onion rings into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden brown, about 2 to 3 minutes per batch. Remove with a slotted spoon to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) while you finish the rest.

Combine the ketchup, hickory liquid smoke, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, hot sauce (if using) and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 5 minutes to meld flavors, then remove from heat and cool to room temperature. Taste and adjust salt or sweetness as desired.

Cook bacon in a skillet over medium heat until crisp, about 6 to 8 minutes, turning as needed. Transfer to paper towels to drain. Reserve 1 teaspoon of rendered bacon fat for toasting buns or searing patties if desired.

Split the bacon fat brioche buns and lightly butter the cut sides with unsalted butter or brush with reserved bacon fat. Toast cut sides on a skillet or griddle over medium heat until golden, about 1 to 2 minutes. Keep buns warm.

In a large bowl combine the ground beef and ground chuck gently — do not overwork. Add 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp Worcestershire sauce. Mix briefly until just combined. Form into two evenly sized patties (roughly 6-7 oz each) slightly larger than the buns and make a shallow dimple in the center of each patty to prevent doming while cooking.

Preheat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil if needed. When very hot, place the patties on the surface and sear without moving for 3 to 4 minutes, until a brown crust forms. Flip and cook the second side for 2 to 3 minutes for medium-rare to medium, or longer to desired doneness.

About 1 minute before the burgers are done, place a slice of Swiss cheese on each patty and cover the pan or tent loosely with foil to melt the cheese.

On the bottom bun, spread approximately 1 to 2 tablespoons of the signature BBQ sauce. Place the cheeseburger patty on top.

Top the patty with three slices of hickory smoked bacon (3 per burger), then layer 3 dill pickle slices.

Pile 3 to 4 homemade onion rings on top of the pickles for crunch and presentation.

Add a light sprinkle of coarse sea salt and freshly ground black pepper over the onion rings if desired, then crown with the top bun. Serve immediately.