The Smokehouse Burger Recipe

mix and portion

Place ground chuck in a large bowl. Sprinkle smoked paprika, onion powder, garlic powder, kosher salt, black pepper and pour Worcestershire sauce over the meat. Use your hands to gently combine until spices are evenly distributed — do not overwork the meat. Divide into four even portions (about 4 oz each for 4 small patties or adjust to preference). Form each portion into a loosely packed patty roughly 3/4 inch thick, making a slight shallow dimple in the center of each patty to prevent doming during cooking.

cook patties

Heat a large cast-iron skillet or heavy griddle over medium-high heat until shimmering. Add the neutral oil and swirl to coat. Place patties in the skillet leaving space between them. Cook for 3-4 minutes without moving until a brown crust forms. Flip and immediately place a slice of cheddar on top of each patty. Cook another 3-4 minutes for medium doneness (internal temp ~160°F for well-done). If using thicker patties, adjust time and test temperature with a thermometer. Remove patties to a plate and tent loosely with foil to rest for 3-5 minutes.

prepare sauce

In a small bowl combine mayonnaise, smoky BBQ sauce, minced chipotle in adobo and honey. Stir until smooth and taste — adjust chipotle or honey for desired heat/sweet balance. Refrigerate until ready to assemble.

cook bacon and prep toppings

While patties cook, place bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8-10 minutes). Transfer to a paper towel-lined plate. Keep skillet drippings if desired for extra smoky flavor in a later step. Thinly slice red onion and pickles and separate lettuce leaves. If you like softer onion, briefly toss slices in a splash of vinegar and a pinch of sugar and let sit 5 minutes.

toast buns

Split brioche buns and spread the cut sides with softened butter. Place buttered cut sides down in the hot skillet (same skillet used for patties or bacon) over medium heat and toast until golden brown, about 1-2 minutes. If you reserved bacon drippings, combine a little with the butter for extra smokehouse flavor before toasting. Remove buns from heat.

assemble burgers

Spread about 1 tablespoon of the smokehouse sauce onto each bun bottom. Place a lettuce leaf on the sauce, then set the cheddar-topped patty on top. Add two slices of bacon per burger (or more to taste), a few rings of red onion, and dill pickle slices. Spoon an additional 1 teaspoon of BBQ sauce on top of the pickles if you like extra sauce. Cap with the butter-toasted bun top and, if desired, sprinkle a light pinch (about 1/8 tsp) of smoked salt or smoke powder over the cheese before closing for an intensified smoky finish.

serve

Serve immediately while hot with extra sauce on the side and your choice of fries or slaw. Estimated resting and hands-on time accounted in total estimated time.