Smokehouse Burger

Smokehouse Burger

Smoky bacon, melted cheddar, and crispy onion rings pile onto a juicy grilled beef patty.

Total 40 min Makes 4 servings Calories 820/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat, Eggs

This smokehouse burger layers a charred, smoke-kissed beef patty with crisp bacon, sharp cheddar, and crunchy onion rings, all brought together with a tangy barbecue mayo. It's a hearty cookout centerpiece that works equally well on a backyard grill or a stovetop cast-iron skillet.

Ingredients

  • 2 pounds ground beef, 80/20 blend
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • 8 slices bacon
  • 4 slices sharp cheddar cheese
  • 4 hamburger buns, split
  • 1 tablespoon unsalted butter, melted
  • 8 frozen onion rings, cooked according to package directions
  • 1/3 cup mayonnaise
  • 2 tablespoons barbecue sauce
  • 4 leaves lettuce
  • 4 slices tomato
  • 0 dill pickle slices, to taste

Method

  1. In a small bowl, stir together the mayonnaise and barbecue sauce until smooth. Cover and refrigerate until ready to use.

  2. Cook the bacon in a 9-inch skillet over medium heat until crisp, 8 to 10 minutes, flipping occasionally. Transfer to a paper towel-lined plate.

  3. Cook the onion rings according to package directions until golden and crisp. Set aside and keep warm.

  4. Divide the ground beef into 4 equal portions and gently shape into patties about 3/4 inch thick, slightly wider than the buns. Avoid overworking the meat.

  5. Season both sides of the patties with kosher salt, black pepper, and smoked paprika.

  6. Preheat a grill or cast-iron skillet over medium-high heat until very hot.

  7. Sear the patties for 4 minutes without moving them to develop a deep crust.

  8. Flip the patties, top each with a slice of cheddar, and cook 3 to 4 minutes more until the cheese melts and the patties reach an internal temperature of 160°F.

  9. Transfer the patties to a plate and let rest for 5 minutes while assembling the rest of the ingredients.

  10. Brush the cut sides of the buns with melted butter and toast in the skillet, cut side down, for 1 to 2 minutes until golden.

  11. Spread the barbecue mayo on both halves of each toasted bun.

  12. Build each burger on the bottom bun with lettuce, tomato, a cheesy patty, two slices of bacon, two onion rings, and pickles as desired. Cap with the top bun and serve immediately.

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    Smokehouse Burger

    This smokehouse burger layers a charred, smoke-kissed beef patty with crisp bacon, sharp cheddar, and crunchy onion rings, all brought together with a tangy barbecue mayo. It's a hearty cookout centerpiece that works equally well on a backyard grill or a stovetop cast-iron skillet.

    40 min 4 servings 820 cal

    Ingredients

    • 2 pounds ground beef, 80/20 blend
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1/2 teaspoon smoked paprika
    • 8 slices bacon
    • 4 slices sharp cheddar cheese
    • 4 hamburger buns, split
    • 1 tablespoon unsalted butter, melted
    • 8 frozen onion rings, cooked according to package directions
    • 1/3 cup mayonnaise
    • 2 tablespoons barbecue sauce
    • 4 leaves lettuce
    • 4 slices tomato
    • 0 dill pickle slices, to taste

    Method

    1. 1

      In a small bowl, stir together the mayonnaise and barbecue sauce until smooth. Cover and refrigerate until ready to use.

    2. 2

      Cook the bacon in a 9-inch skillet over medium heat until crisp, 8 to 10 minutes, flipping occasionally. Transfer to a paper towel-lined plate.

    3. 3

      Cook the onion rings according to package directions until golden and crisp. Set aside and keep warm.

    4. 4

      Divide the ground beef into 4 equal portions and gently shape into patties about 3/4 inch thick, slightly wider than the buns. Avoid overworking the meat.

    5. 5

      Season both sides of the patties with kosher salt, black pepper, and smoked paprika.

    6. 6

      Preheat a grill or cast-iron skillet over medium-high heat until very hot.

    7. 7

      Sear the patties for 4 minutes without moving them to develop a deep crust.

    8. 8

      Flip the patties, top each with a slice of cheddar, and cook 3 to 4 minutes more until the cheese melts and the patties reach an internal temperature of 160°F.

    9. 9

      Transfer the patties to a plate and let rest for 5 minutes while assembling the rest of the ingredients.

    10. 10

      Brush the cut sides of the buns with melted butter and toast in the skillet, cut side down, for 1 to 2 minutes until golden.

    11. 11

      Spread the barbecue mayo on both halves of each toasted bun.

    12. 12

      Build each burger on the bottom bun with lettuce, tomato, a cheesy patty, two slices of bacon, two onion rings, and pickles as desired. Cap with the top bun and serve immediately.