Hickory Burger* Recipe

Mix and shape patties

In a medium bowl combine ground chuck and finely chopped smoked bacon. Add hickory-smoked seasoning (or smoked paprika), kosher salt, and freshly ground black pepper. If using hickory liquid smoke, add it now. Gently mix with your hands until just combined—do not overwork. Divide into two equal portions and form into 2 patties about 4–5 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Let patties rest at room temperature for 10 minutes while you preheat the cooking surface.

Preheat and cook

Preheat a cast-iron skillet or heavy griddle over medium-high heat until very hot (about 4–5 minutes). Lightly oil the surface if not nonstick. Place the patties on the hot skillet and cook undisturbed for 3–4 minutes to develop a crust. Flip once and cook for another 2–3 minutes for medium (adjust 1–2 minutes less for rare, more for well-done).

Add cheese and sauce

About 1 minute before the patties are done, brush each patty with 1 tablespoon hickory-smoked barbecue sauce and top with 2 ounces sliced sharp cheddar. Cover the skillet with a lid or a large pan for 30–60 seconds to melt the cheese and set the sauce.

While patties finish, split the burger buns and spread softened butter on the cut sides. Place buttered sides down on a separate skillet or on the perimeter of the main skillet over medium heat. Toast until golden, about 1–2 minutes.

Assemble the burger: place a leaf of lettuce on the bottom bun, add the cheesed hickory patty, top with additional 1 tablespoon barbecue sauce if desired, add red onion slices and dill pickle slices, then crown with the top bun.

Serve immediately with fries or a side salad.