Smokehouse Burger Recipe

Make and form patties

Combine the ground short rib and brisket in a large bowl. Add kosher salt, black pepper, and Worcestershire sauce. Mix gently with your hands until just combined — do not overwork. Divide into 4 equal portions (8 oz each) and form each into a loose ball, then press into 3/4"–1" thick patties with a slight indentation in the center to promote even cooking.

Cook patties

Preheat a griddle or heavy skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil and spread. Place patties on the hot surface and cook 3–4 minutes without moving to get a good sear. Flip once, then immediately top each patty with a slice of cheddar. Cook another 3–4 minutes for medium (adjust time +/- for desired doneness). Remove to a warm tray and tent with foil while finishing other components.

Prepare bacon

While patties are cooking, place bacon strips in a cold skillet. Turn heat to medium and cook, turning occasionally, until crisp (about 8–12 minutes). Drain on paper towels. Keep warm.

Make onion ring batter

Separate onion into rings (about 12–16 rings). In a bowl whisk together all-purpose flour, cornstarch, baking powder, and 1 teaspoon salt. Gradually whisk in cold beer or club soda until a smooth, slightly thick batter forms. Chill batter in refrigerator for 10 minutes — this improves crispness.

Fry onion rings

Heat 3–4 cups vegetable oil in a deep pot to 350°F (175°C). Pat onion rings dry. Dredge rings through a light dusting of flour (optional), then dip into the chilled batter, allowing excess to drip off. Fry in batches, 2–3 minutes per batch, until golden brown and crisp. Remove with a slotted spoon to a rack or paper towels; season immediately with a pinch of salt. Keep warm in a single layer to preserve crispness.

Combine ketchup, soy sauce, apple cider vinegar, Worcestershire sauce, Dijon mustard, brown sugar, minced garlic, black pepper, and hot sauce (if using) in a small saucepan. Bring to a simmer over medium-low heat, stirring frequently. Simmer gently 4–6 minutes until slightly thickened and glossy. Taste and adjust seasoning (add a pinch more sugar for sweetness or more vinegar for brightness). Remove from heat and let cool slightly; transfer to a squeeze bottle or small bowl for assembly.

Toast buns

Spread softened butter on cut sides of brioche buns. Toast cut-side down on the griddle or skillet over medium heat until golden and slightly crisp, about 1–2 minutes.

Assemble burgers

Spread about 1–2 tablespoons of the house A1-style sauce on the bottom bun. Place a lettuce leaf on the sauce, then the cheddar-topped patty. Top the patty with two strips of bacon, then one or two fried onion rings. Add pickles to taste. Spoon a little extra sauce on the top bun and close the burger. Serve immediately with your choice of side.