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Hickory Cheddar Burger Recipe

Name: Willie's Grill & Icehouses Hickory Cheddar Burger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.25 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs Worcestershire sauce; 0.75 tsp hickory-smoked paprika; 4 oz sharp cheddar cheese, sliced or shredded; 0.25 tsp hickory liquid smoke; 1 tbs unsalted butter; 2 units burger buns; 0.25 cups mayonnaise; 1 tsp yellow mustard; 0.5 tbs apple cider vinegar; 0.5 tsp honey; 1 cups green cabbage, thinly sliced; 0.25 cups red onion, thinly sliced; 0.25 tsp salt; 0.125 tsp black pepper; 2 slices tomato slices; 2 leaves lettuce leaves; 4 slices pickles

Inspired by Willie's Grill & Icehouse

Time35m

Serves2

Make Hickory Cheddar Burger Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Burger Patties

1 1/4 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs Original Worcestershire Sauce

3/4 tsp hickory-smoked paprika

Cheddar Topping & Finish

4 oz sharp cheddar cheese, sliced or shredded

1/4 tsp hickory liquid smoke

1 tbs Unsalted butter

2 units burger buns

Sauce & Slaw (optional but recommended)

1/4 cups Mayonnaise

1 tsp yellow mustard

1/2 tbs Apple cider vinegar

1/2 tsp Honey

1 cups green cabbage, thinly sliced

1/4 cups Red onion, thinly sliced

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional Garnishes

2 slices tomato slices

2 leaves Lettuce leaves

4 slices pickles

Method

Burger Patties

Mix and form patties

Place ground beef in a large bowl. Sprinkle kosher salt, black pepper, hickory-smoked paprika, and add Worcestershire sauce. Gently combine with your hands or a spatula until just mixed—do not overwork the meat. Divide into 2 equal portions and form each into a 3/4-inch thick patty, making a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Chill briefly

Place shaped patties on a plate and refrigerate for 15–20 minutes while you prepare other components; chilling helps them hold together on the grill or skillet.

Cooking & Cheese Finish

Preheat cooking surface

Preheat a cast-iron skillet or grill to medium-high (about 400–450°F / 200–230°C). If using a skillet, add 1 tsp neutral oil and let it heat until shimmering.

Cook patties

Place patties on the hot surface. Cook undisturbed for 3–4 minutes to form a good sear. Flip and cook for another 3 minutes for medium (adjust time ±1 minute for doneness preference). Avoid pressing down on the patties so juices remain inside.

Add hickory and cheddar

When patties are about 1 minute from done, brush each patty very lightly with a tiny amount of hickory liquid smoke (use sparingly—0.125 tsp per patty). Immediately top each patty with 2 oz (about 2 slices or a small handful shredded) of sharp cheddar. Cover the skillet or close the grill lid for 30–60 seconds to melt the cheese and finish cooking.

Buns & Butter

While cheese is melting, split the buns and butter the cut sides with the unsalted butter. Toast buttered buns in a separate pan or on the grill until golden and crisp, about 1–2 minutes cut-side down.

Sauce & Slaw (optional)

Make sauce

In a small bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, and honey until smooth. Taste and adjust seasoning. This makes a tangy sauce to complement the hickory flavor.

Prepare quick slaw

In another bowl, toss the thinly sliced cabbage and red onion with the salt and black pepper and 1 tablespoon of the prepared sauce. Let sit 5–10 minutes to soften slightly and absorb flavor.

Assemble & Serve

Spread a tablespoon of the sauce on the bottom bun. Place the cheddar-topped patty on the bun. Add a light handful of slaw on top of the cheese, then tomato, lettuce, and pickles as desired. Cap with the toasted top bun and serve immediately.

If serving family-style, offer extra sauce, pickles, and napkins. Serve with fries or chips.