Smoked Hamburger
The smoked hamburger is one of the most distinctive burger variations, perfect for lovers of classic American hamburgers and smoked foods. Smoked cheese and smoked paprika give a deeper, more intense flavor to the meat, which is further enhanced by crispy bacon and barbecue sauce. The first such burgers appeared as part of barbecue culture in the United States, where meats are often flavored with cold or hot smoking. If you like rich, deep flavors, you should definitely try this burger!
Ingredients for this recipe
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Preparation Steps
1
Slice the tomato and red onion thinly, wash and dry the iceberg lettuce leaves.
2
In a bowl, combine the ground beef with the minced garlic, smoked paprika, Worcestershire sauce, salt, and pepper.
3
Form the mixture into two equally sized patties. Smoke using a cold smoking method for approximately 30 minutes, or let them rest seasoned with smoked salt and paprika for 15 minutes.
4
Heat a skillet over medium heat. Add a little olive oil and cook the patties for about 3-4 minutes per side, until golden brown.
5
In the last minute of cooking, place a slice of smoked cheddar cheese on top of each patty to melt.
6
Cook the bacon in a dry skillet until crispy. Transfer to a paper towel-lined plate to drain excess grease.
7
Halve the hamburger buns and toast the cut sides in a dry skillet for about 1 minute.
8
Spread barbecue sauce on the bottom bun, then add the iceberg lettuce and the smoked patty.
9
Top with crispy bacon, onion slices, tomato slices, and pickled cucumber slices.
10
Place the top bun on and serve immediately for the best flavor.
