All-american And Smokehouse Burgers With Gluten-friendly Bun Recipe

Prepare All-American Patties

Place 1.25 lbs ground beef in a large bowl. Add 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp Worcestershire sauce, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Gently fold the seasonings into the meat with your hands or a spatula until just combined; do not overwork. Divide into two equal portions and form two 5–6 oz patties (about 3/4" thick), making a slight indentation in the center of each with your thumb to reduce doming during cooking. Chill on a tray while you prepare the smokehouse patties or heat the pan.

Prepare Smokehouse Patties

Place 1.25 lbs ground beef in a bowl. Add 1 tsp chipotle (or smoked chili) powder, 1/2 tsp liquid smoke, 1/2 tsp brown sugar, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp Worcestershire sauce. Gently combine without overworking. Divide into two equal portions and form two 5–6 oz patties with a center dimple. Keep chilled until cooking.

Cook Patties

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until hot. Add 1 tbsp neutral oil and swirl to coat. For each patty: cook 3–4 minutes on the first side without moving until a brown crust develops. Flip and cook 2–3 minutes for medium doneness. For cheeseburgers, place a slice of cheese on each patty during the last 1 minute of cooking and cover the pan briefly to melt. Use an instant-read thermometer if desired: 160°F for well done, 145°F for medium-rare (adjust to preference). Transfer cooked patties to a warm plate and tent with foil for 5 minutes.

While the patties rest, split the gluten-friendly buns and spread the cut sides lightly with softened butter (approx. 1/2 tbsp per cut side). Return the skillet to medium-low and place buns, buttered-side down, in the pan. Toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Assemble All-American burgers: On the bottom bun, spread a thin layer of ketchup and mustard (about 1/2 tbsp each). Place a leaf of iceberg lettuce, a slice or two of tomato, a few red onion rings, and the patty topped with a slice of American cheese. Add dill pickle slices atop the cheese if desired. Cap with the top bun and serve immediately.

Make Smokehouse Sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/4 tsp liquid smoke, 1/4 tsp hot sauce (optional), 1 tsp maple syrup, 1/4 tsp kosher salt, and 1/4 tsp black pepper until smooth. Taste and adjust sweetness, heat, or smokiness. Chill if not using immediately.

Caramelize Onions

Thinly slice one medium onion (you can use extra from the red onion amount). Heat 1 tbsp neutral oil in a skillet over medium heat. Add sliced onions with a pinch of salt and cook, stirring occasionally, until soft and deep golden brown, about 18–22 minutes. If they begin to stick, add 1–2 tbsp water to deglaze. Remove from heat and reserve 1/2 cup for topping.

Assemble Smokehouse burgers: Spread about 1.5 tbsp smokehouse sauce on the bottom bun. Place the cooked smokehouse patty with melted smoked cheddar on top. Add caramelized onions, two slices of crisp bacon, and pickled jalapeños if using. Finish with the top bun.

Plate burgers with extra pickles, a small ramekin of extra smokehouse sauce or ketchup/mustard for dipping, and a side of fries or salad as desired. Serve immediately while hot.

Notes on quantities: The recipe provides ingredients to make two All-American-style patties and two smokehouse-style patties (total 4 burgers) to match 4 gluten-friendly buns. Adjust seasoning amounts proportionally if making more or fewer burgers.