Gut-Busting Smokehouse Burger

I’ll never forget the first time I bit into a truly exceptional burger. It was at a tiny, unassuming smokehouse in rural Tennessee, miles from anywhere. The air hung thick with the scent of hickory, and the burger, piled high with smoky goodness, was an epiphany. It wasn’t just the taste; it was the experience, the feeling of utter satisfaction that lingered long after the last bite. Ever since, I’ve been chasing that perfect combination of smoky, savory, and utterly decadent flavor, striving to recreate it in my own kitchen. This recipe is my tribute to that experience.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 2-3
• Yield: 2-3 Burgers
• Dietary Type: Not Gluten-Free

Ingredients

• 1 lb ground beef
• 3 tablespoons smoky barbecue sauce (your own or bottled; I like Uncle Dougie’s from Barrington, IL)
• 5-6 dashes TABASCO® brand Chipotle Pepper Sauce
• 1 ½ teaspoons liquid smoke (or to taste)
• ½ small onion, thinly sliced
• ¼ lb smoked gouda cheese or ¼ lb cheddar cheese, preferably at room temperature (enough to have 2 tbsp. per burger)
• ¼ lb thinly sliced smoked ham (enough for 3 or 4 thin slices per burger)
• ½ tablespoon olive oil
• 2-3 good sandwich buns (I like the ones dusted with cornmeal)

Garnishes

• More barbecue sauce
• I like to use a little Jack Daniel’s Hickory Smoke mustard

Equipment Needed

• Large Skillet or Grill
• Mixing Bowl
• Aluminum Foil

Instructions

1. Begin by preparing the ham and onions. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced ham and onion slices and sauté them together until they are lightly browned and the onions are softened. This should take about 5-7 minutes. The goal is to enhance the smokiness of the ham and sweeten the onions.

2. Remove the sautéed ham and onions from the skillet and wrap them in aluminum foil. This will keep them warm while you cook the burgers, preventing them from drying out. Place the foil-wrapped ham and onions in a preheated oven at the lowest possible setting (around 200°F) to maintain their warmth.

3. In a mixing bowl, combine the ground beef, smoky barbecue sauce, Chipotle Tabasco sauce, and liquid smoke. Gently mix the ingredients together until they are evenly distributed. Be careful not to overmix the ground beef, as this can result in a tough burger.

4. Divide the seasoned ground beef mixture into either two equal portions for two large (1/2-pound) burgers or three equal portions for slightly smaller (1/3-pound) burgers. Each portion will create one burger. Further divide each portion into two separate patties.

5. Take one patty from each portion, and on top of it place approximately 2 tablespoons of either smoked gouda cheese or cheddar cheese, making sure the cheese is at room temperature. This will allow the cheese to melt more easily.

6. Cover the cheese with the “matching” patty from each portion, carefully sealing the edges tightly to prevent the cheese from leaking out during cooking. Ensure the seal is complete; use your fingers to press and pinch the edges together firmly.

7. Now, it’s time to cook the cheese-stuffed patties. You have two options: You can either pan-fry them in the same skillet used for the ham and onions, or you can grill them. If pan-frying, ensure the skillet is clean and heated over medium heat. For the pan-frying method, cook the burgers for about 7 minutes per side for the two larger (1/2-pound) burgers. For the smaller burgers, cook for about 5-6 minutes per side. If grilling, cook over medium heat, flipping occasionally until cooked through.

8. To check for doneness, use a meat thermometer. The internal temperature should reach 160°F for medium. If you don’t have a meat thermometer, you can cut into the center of the burger to check if it is cooked through. The juices should run clear, and there should be no pink meat remaining.

9. Once the burgers are cooked to your desired level of doneness, remove them from the skillet or grill and place them on your chosen sandwich buns.

10. To serve, top each burger with 3 or 4 slices of the warmed smoked ham and some of the sautéed onions. Add more barbecue sauce and a little Jack Daniel’s Hickory Smoke mustard (or your preferred condiments) to taste.

Expert Tips & Tricks

• Cheese Selection: While smoked gouda adds a fantastic smoky flavor, don’t be afraid to experiment with other cheeses like provolone or even a sharp cheddar for a different profile.
• Doneness: Using a meat thermometer is the best way to ensure your burgers are cooked to the perfect temperature. Overcooking will result in a dry burger.
• Bun Choice: The bun can make or break a burger. Opt for a sturdy bun that can hold up to all the juicy toppings. A brioche bun or a cornmeal-dusted bun adds a nice touch.
• Enhance the Smoke: For an even more intense smoky flavor, consider using a smoker box on your grill with wood chips (like hickory or mesquite) to infuse the burgers with smoke as they cook.
• Liquid Smoke Caution: Be careful not to overdo it with the liquid smoke, as it can easily overpower the other flavors. Start with the recommended amount and add more to taste if needed. A little goes a long way.

Serving & Storage Suggestions

Serve your Gut-Busting Smokehouse Burger immediately after cooking for the best flavor and texture. Garnish with additional barbecue sauce, mustard, lettuce, tomato, or any other toppings you enjoy.

Leftover cooked burgers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in short intervals, or pan-fry gently until heated through. Reheating may alter the texture slightly.

It is not recommended to freeze cooked burgers, as the texture may become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	979.3 kcal	N/A
Calories from Fat	556 g	57%
Total Fat	61.8 g	95%
Saturated Fat	26.5 g	132%
Cholesterol	257.9 mg	85%
Sodium	1989.2 mg	82%
Total Carbohydrate	28 g	9%
Dietary Fiber	1.4 g	5%
Sugars	5.6 g	22%
Protein	74.1 g	148%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice it up: Add a pinch of cayenne pepper to the ground beef mixture for a spicy kick.
• Cheese Alternatives: Experiment with pepper jack cheese for added heat, or a creamy brie for a richer flavor.
• Bun Alternatives: Use a pretzel bun, sourdough roll, or even lettuce wraps for a lower-carb option.
• Meat Variations: Substitute ground turkey or chicken for the ground beef, adjusting cooking times as needed.
• Vegetarian/Vegan: Use a plant-based burger patty and vegan cheese. Substitute the ham with smoked tofu or tempeh bacon.

FAQs (Frequently Asked Questions)

Q: Can I prepare the burger patties ahead of time?
A: Yes, you can prepare the seasoned ground beef mixture and form the patties ahead of time. Store them in the refrigerator for up to 24 hours before cooking.

Q: What if I don’t have smoked gouda cheese?
A: You can substitute with cheddar cheese, provolone, or any other cheese that melts well and complements the smoky flavors of the burger.

Q: Can I use a different type of barbecue sauce?
A: Absolutely! Feel free to use your favorite barbecue sauce. A smoky or hickory-flavored sauce works best, but you can adjust to your taste preferences.

Q: How do I prevent the cheese from leaking out while cooking?
A: Ensure the edges of the patties are tightly sealed to prevent the cheese from leaking. Press and pinch the edges firmly to create a secure seal.

Q: Can I add bacon to this burger?
A: Definitely! Crispy bacon would be a delicious addition to this already indulgent burger. Add it along with the ham and onions.

Final Thoughts

This Gut-Busting Smokehouse Burger is a celebration of smoky flavors and hearty indulgence. While it might not be an everyday meal, it’s perfect for those moments when you crave something truly satisfying and memorable. So, fire up the grill or heat up the skillet, gather your ingredients, and prepare to embark on a culinary adventure that will leave you utterly content. Don’t be afraid to experiment with variations and make it your own. And most importantly, enjoy every single bite! I’d love to hear your feedback and see your creations. Bon appétit!