Smokehouse Supreme Recipe

Mix and form patties

In a large bowl combine ground beef and ground pork. Add kosher salt, black pepper, smoked paprika, garlic powder, onion powder and Worcestershire sauce. If you prefer slightly firmer patties, add the optional egg. Gently mix just until combined — avoid overworking. Divide into two equal portions and gently form into patties about 5 inches wide and slightly larger than the bun, about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Season before cook

Lightly season the exterior of each patty with a pinch more smoked paprika and a touch of salt and pepper right before cooking.

Cook patties

Preheat a cast-iron skillet or grill to medium-high heat (about 400–425°F / 200–220°C). If using a skillet add 1 tsp oil and heat until shimmering. Cook patties 3–4 minutes on the first side without moving until a deep brown crust forms. Flip and cook 3–4 minutes more. In the final 60–90 seconds, layer a slice of sharp cheddar on each patty, cover with a lid or tent with foil to melt. For medium doneness aim for internal temperature 140–145°F (60–63°C). Remove to a plate and let rest 3–5 minutes.

Combine ketchup, smoked BBQ sauce, apple cider vinegar, brown sugar, Dijon mustard, hot sauce, liquid smoke and black pepper in a small saucepan or bowl. If using a saucepan, warm gently over low heat, stirring until sugar dissolves and sauce is glossy (2–3 minutes). Taste and adjust: more vinegar for tang, more brown sugar for sweetness, or more liquid smoke for intense smokiness. Keep warm until assembly.

Caramelize

In a medium skillet heat butter and olive oil over medium heat. Add sliced onions and cook 6–8 minutes, stirring frequently, until soft and starting to brown. Add sliced mushrooms and continue cooking 6–8 minutes until mushrooms release moisture and both are deeply golden. Sprinkle brown sugar over the mixture to enhance caramelization and add the smoked sea salt and black pepper. Cook another 1–2 minutes, then remove from heat. If you want more smoke flavor, stir in a small drop (1/8 tsp) of liquid smoke at the end.

Toast buns

Split brioche buns and brush cut sides with butter. Toast in a skillet or on the grill, cut-side down, until golden and crisp, about 1–2 minutes.

Build the Smokehouse Supreme

Spread a generous tablespoon of the warm smokehouse sauce on both the bottom and top bun. On the bottom bun place a lettuce leaf and a tomato slice to protect the bun from juices. Add the rested cheddar-topped patty, then stack two slices of smoky bacon per burger. Spoon a heaping 2–3 tablespoons of the caramelized onions and mushrooms over the bacon. Add pickles to taste and cap with the top bun. Serve immediately with extra sauce on the side.

Optional finish

If desired, lightly drizzle a little extra liquid smoke–infused sauce over the assembled burger for extra aroma, or place the assembled burger under a very hot broiler for 30–45 seconds to further meld the cheese and sauce (watch carefully).