The secret to big and bold smoked burgers is smoking the burgers first, and then searing them for a few minutes in a cast iron pan in butter. This creates a nice crust and a very rich flavor. Add bacon, sharp cheddar cheese, and a few veggies and you have taken a classic burger to the next level.
❏ 1 lb. ground chuck or equivalent 80/20 ground beef
❏ 2 Tbsp butter, unsalted
❏ 2 slices sharp cheddar cheese
❏ 2 slices cooked bacon
❏ 2 white hamburger buns, toasted
❏ 1 (1-oz.) packet dry ranch dressing mix
❏ 1 tsp Basic Beef Rub
❏ ripe tomato, sliced
- Preheat the smoker to 275°F.
- Using a medium-sized non-reactive bowl, mix together the ground beef, dry ranch dressing mix, and beef rub and form into two patties.
- Put the patties in a shallow aluminum pan and place the pan on the preheated smoker.
- Smoke the patties until they reach an internal temperature of 130°F.
- Remove the burgers from the smoker.
- Heat a cast iron skillet over medium high heat for 5-7 minutes.
- Remove the pan from the heat and add butter, swirling the pan to make sure the butter does not burn.
- Return the pan to the heat and add the hamburgers to the pan.
- Spoon the melted butter over the hamburgers for 2 minutes.
- Flip the hamburgers and immediately top with the cheese.
- Turn off the heat and lightly cover the hamburgers with aluminum foil, allowing the residual heat melt
- the cheese and finish caramelizing the hamburger.
- Dress the toasted buns with the condiments of your choice and top with the luscious smo-fried hamburger.