Delta Bar & Grill Recipe

Prepare patties

Divide the 1 lb ground chuck into two equal portions (about 8 oz each). Gently form into loose patties about 3/4-inch thick and slightly wider than the buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce doming during cooking.

Season

Combine 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/2 tsp smoked paprika in a small bowl. Sprinkle the seasoning evenly on both sides of each patty.

Preheat smoker or grill

Preheat your smoker or grill to 250°F (120°C) for indirect smoking. If using a gas grill, set up a two-zone fire (one side on low heat off for smoke). Add the soaked wood chips to a smoker box or foil packet and place over the heat source so they begin producing smoke.

Smoke the patties

Place the patties on the grate over indirect heat. Smoke at 250°F until the internal temperature reaches about 120–125°F (rare to medium-rare), roughly 25–30 minutes depending on thickness and smoker. This low-and-slow smoke will add a mild smoke flavor and set a good crust.

Finish on direct heat

Increase heat to medium-high (or move patties to direct heat) and oil the grates lightly with 1 tbs vegetable oil on a paper towel held with tongs. Sear each patty 45–60 seconds per side to develop a caramelized crust and bring internal temp to 135–140°F for medium. During the last 30–45 seconds of cooking, place a slice of cheddar on each patty, close the grill lid to melt the cheese.

While patties smoke, combine 1/4 cup mayonnaise, 2 tbs ketchup, 1 tsp Dijon mustard, 1 tbs sweet pickle relish, 1 tsp apple cider vinegar, 1/2 tsp hot sauce, 1/4 tsp paprika, and 1/8 tsp salt in a small bowl. Whisk until smooth and chill in refrigerator until ready to assemble. Taste and adjust seasoning or sweetness as desired.

Toast buns

Split the 2 buns and brush the cut sides lightly with 1 tbs softened butter. Toast on the hot grill or in a skillet, cut-side down, until golden and crisp, about 1–2 minutes. Watch carefully to avoid burning.

Prepare toppings

Arrange 2 leaves lettuce, 2 slices tomato per burger (4 total), 2 slices red onion per burger (about 1/8 cup each), and 2–3 dill pickle slices per burger on a platter for assembly.

Spread about 1–1.5 tbs Delta Sauce on the bottom half of each toasted bun. Place a lettuce leaf, then the smoked cheeseburger patty, top with tomato slices, red onion, and pickles. Spread a little sauce on the top bun and finish. Serve immediately with your choice of side.