Hickory Burger* Recipe

Mix and shape

In a bowl, combine ground beef, kosher salt, black pepper, Worcestershire sauce and smoked paprika. Mix gently with your hands or a fork until just combined; avoid overworking. Divide into 2 equal portions and shape into patties about 3/4 inch thick, making a slight indentation in the center of each patty with your thumb (this helps them cook evenly).

Chill briefly

Place patties on a plate, cover, and refrigerate for 15–20 minutes to help them hold together while cooking.

While patties chill, make the hickory BBQ sauce. In a small saucepan combine ketchup, apple cider vinegar, brown sugar, molasses, hickory liquid smoke, Dijon mustard, smoked paprika, garlic powder, onion powder, hot sauce (if using) and 1 tablespoon water. Whisk to combine.

Bring sauce to a gentle simmer over medium-low heat, then reduce heat and simmer 5–7 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning—add a pinch more liquid smoke for smoke intensity or more brown sugar for sweetness. Remove from heat and keep warm.

If making caramelized onions, heat olive oil and butter in a skillet over medium-low heat. Add sliced onion, salt and brown sugar (if using). Cook slowly, stirring occasionally, 20–25 minutes until deep golden and sweet. Remove from pan and set aside.

Preheat a cast-iron skillet or grill over medium-high heat. Lightly oil the grill grates or brush a little oil on the skillet.

Place patties on the hot surface. Cook for about 3–4 minutes on the first side without pressing down, until a brown crust forms. Flip and cook 2–3 minutes on the second side for medium. During the last 60–90 seconds of cooking, brush each patty generously with hickory BBQ sauce and top with a slice of cheddar. Close grill lid or cover skillet to melt cheese.

Meanwhile, split buns and butter the cut sides lightly. Toast buns on the grill or in a separate skillet for 1–2 minutes until golden.

Place lettuce leaf on the bottom bun to protect from sogginess. Put the sauced, cheese-topped patty on the lettuce. Add a few dill pickle slices and some thinly sliced red onion. Spoon additional hickory BBQ sauce over the top if desired. Add caramelized onions if using. Cap with the top bun.

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