Smokehouse BBQ Bacon Smash Burger

By Sprig Originals ✓ · cooked up in Sprig

Double smash patties with lacy crisp edges, stacked with thick-cut bacon, melted sharp cheddar, crunchy buttermilk onion rings and a five-minute smoky-sweet barbecue sauce. No smoker, no special gear — the bacon fat, the char on the patties and a little smoked paprika do all the heavy lifting in about 45 minutes.

Ingredients

• 3/4 cup ketchup
• 3 tbsp dark brown sauce, packed
• 2 tbsp apple cider vinegar
• 1 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chipotle chile powder (or 1/2 tsp hot sauce)
• 1/4 tsp kosher salt

• 1 large sweet onion, cut into 1/2-inch rings
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp smoked paprika
• 3/4 tsp kosher salt, plus more for finishing
• 1/4 tsp black pepper
• 3 cups vegetable oil, for frying

• 8 slices thick-cut bacon
• 1 1/2 lb ground beef, 80/20
• 1 tsp kosher salt
• 1/2 tsp coarse black pepper
• 8 slices sharp cheddar
• 4 brioche or potato buns
• 2 tbsp unsalted butter, softened
• 4 leaves green leaf lettuce (optional)
• 8 slices dill pickle chips

Instructions

1. Make the sauce: combine the ketchup, brown sugar, cider vinegar, molasses, Worcestershire, smoked paprika, garlic powder, onion powder, chipotle powder and 1/4 tsp salt in a small saucepan. Bring to a bare simmer over medium heat, then cook 8–10 minutes, stirring often, until glossy and thick enough to coat a spoon. Set aside off the heat; it will thicken more as it cools.
2. Cook the bacon: lay the 8 slices in a large cold cast-iron or heavy skillet, set over medium heat, and cook 10–12 minutes, flipping every few minutes, until deep brown and crisp. Transfer to a paper-towel-lined plate and pour off all but about 1 tablespoon of fat, reserving the rest.
3. Separate the onion rings and soak them in the buttermilk for at least 10 minutes while the oil heats. In a shallow bowl, whisk the flour, cornstarch, 1 tsp smoked paprika, 3/4 tsp salt and pepper.
4. Heat 3 cups vegetable oil in a deep pot (at least 4 inches of headroom) to 350°F on a thermometer. Lift the rings from the buttermilk a few at a time, letting excess drip off, and press firmly into the flour mixture to coat. Fry in batches of 4–5 for 2–3 minutes, turning once, until golden and crisp. Drain on a rack and salt immediately. Keep warm in a 200°F oven.
5. Divide the beef into 8 loose 3-ounce balls — do not compact them. Butter the cut sides of the buns and toast them face down in the bacon skillet over medium heat for 60–90 seconds, until golden. Set aside.
6. Wipe the skillet, add 1 tsp reserved bacon fat, and heat over medium-high until it just begins to smoke (or use a griddle over two burners). Place 2–3 beef balls in the pan with plenty of space and smash each flat to about 1/4 inch thick with a stiff spatula pressed hard for 10 seconds. Season with the salt and pepper.
7. Cook undisturbed 2 minutes, until the edges are lacy and deep brown. Scrape under the crust with the spatula, flip, immediately top each patty with a slice of cheddar, and cook 45–60 seconds more. Stack two patties per serving and repeat with the remaining beef.
8. Build each burger: bottom bun, a spoonful of BBQ sauce, lettuce and pickles, the double cheeseburger stack, 2 slices of bacon snapped in half, 2 onion rings, another generous spoonful of sauce, and the top bun. Press gently and serve right away with the extra rings alongside.

Chef's tips

Nutrition (per serving, estimated)

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