Smoky Mountain Diner Recipe

Prepare the beef mixture

In a large bowl combine 1 lb ground beef, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs Worcestershire sauce. Gently fold the seasonings and chopped cooked bacon into the meat just until combined. Avoid overmixing which makes a dense patty.

Form patties

Divide the mixture into two equal portions and form two 3/4-inch-thick patties slightly wider than your buns. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Cook patties

Heat a cast-iron skillet or grill over medium-high heat and lightly oil the surface. Cook patties 3-4 minutes per side for medium (adjust time to preferred doneness). During the last minute of cooking, place a slice of cheddar on each patty and cover the pan (or close the grill) so the cheese melts.

Toast buns

While patties rest for 2-3 minutes, butter the cut sides of the buns with 2 tsp unsalted butter and toast them on the skillet or grill until golden, about 30-60 seconds.

In a small bowl whisk together 1/4 cup mayonnaise, 2 tbs smoked ketchup (or ketchup + 1/2 tsp liquid smoke), 1 tsp brown sugar, 1 tsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp hot sauce (optional) and 1/4 tsp black pepper until smooth. Taste and adjust salt or sweetness. Refrigerate until assembly.

Heat 1 tbs butter and 1 tsp olive oil in a skillet over medium-low heat. Add the thinly sliced large yellow onion and 1/4 tsp kosher salt. Cook slowly, stirring occasionally, until soft and golden brown, about 20-25 minutes. Stir in 1/2 tbs brown sugar and 1/2 tbs balsamic vinegar during the last 2-3 minutes to deepen flavor. Remove from heat and keep warm.

In a bowl combine 2 cups shredded green cabbage and 1/2 cup shredded carrot. Whisk together 2 tbs apple cider vinegar, 1 tsp sugar, 1/4 tsp salt, 1/8 tsp black pepper and 1 tbs water. Pour the dressing over the cabbage mixture, toss to coat, and let sit 10-15 minutes to quick-pickle and soften. Drain any excess liquid before assembling burgers.

Spread about 1 tbs of Smoky Mountain Diner Sauce on the bottom half of each toasted bun. Place the mozzarella-topped (cheddar in this recipe) patty on top of the sauce. Add 2 slices of dill pickle, a generous spoonful of caramelized onions, and 2-3 tbs of the quick pickled slaw. Spoon another 1 tbs of sauce on the top bun, garnish with chopped parsley if using, and close the burger.

Serve immediately with extra sauce on the side and your choice of fries or a simple salad.