Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 pounds 80/20 ground beef, divided into 4 patties
- 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder
- 8 slices applewood-smoked bacon
- 12 frozen onion rings, about 8 ounces
- 4 slices sharp cheddar cheese
- 4 soft potato burger rolls, split
- 2 tablespoons unsalted butter, softened
- 1/2 cup smoky barbecue sauce
- 1 cup dill pickle chips
- Optional: 4 leaves green leaf lettuce, 4 thin tomato slices, 1/4 cup thinly sliced red onion
Do This
- 1. Heat the oven to 425°F and bake onion rings for 18 to 22 minutes, flipping halfway.
- 2. Cook bacon in a skillet over medium heat for 8 to 10 minutes until crisp; drain on paper towels.
- 3. Shape beef into four 6-ounce patties, season both sides with salt, pepper, smoked paprika, and garlic powder.
- 4. Sear patties in a hot skillet or grill over medium-high heat for 3 to 4 minutes per side, until 160°F inside.
- 5. Add cheddar during the last minute of cooking and cover until melted.
- 6. Butter and toast potato rolls for 1 to 2 minutes until golden.
- 7. Build each burger with barbecue sauce, lettuce and tomato if using, cheeseburger patty, bacon, onion rings, pickles, and the top bun.
Why You’ll Love This Recipe
- Big smokehouse flavor at home: Applewood bacon, smoked paprika, and barbecue sauce give this burger that backyard smokehouse feel without needing a smoker.
- Perfect contrast in every bite: Juicy beef, melty cheddar, crisp bacon, crunchy onion rings, and tangy pickles all stack up beautifully.
- Weeknight-friendly: Frozen onion rings keep the prep simple while still delivering the crunch you want.
- Built for burger lovers: This is a tall, saucy, satisfying burger that feels restaurant-worthy but is easy enough for home cooks.
Grocery List
- Produce: Green leaf lettuce, tomato, red onion, dill pickle chips
- Dairy: Sharp cheddar cheese slices, unsalted butter
- Meat: 80/20 ground beef, applewood-smoked bacon
- Bakery: Soft potato burger rolls
- Frozen: Onion rings
- Pantry: Smoky barbecue sauce, kosher salt, black pepper, smoked paprika, garlic powder, neutral oil if needed
Full Ingredients
For the Burgers
- 1 1/2 pounds 80/20 ground beef, cold, divided into four 6-ounce portions
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon neutral oil, only if cooking in a lean or nonstick skillet
- 4 slices sharp cheddar cheese, about 3/4 ounce each
For the Smokehouse Toppings
- 8 slices applewood-smoked bacon
- 12 frozen onion rings, about 8 ounces
- 1/2 cup smoky barbecue sauce, plus more for serving if desired
- 1 cup dill pickle chips, drained
- 4 green leaf lettuce leaves, optional but recommended
- 4 thin tomato slices, optional
- 1/4 cup thinly sliced red onion, optional
For the Rolls
- 4 soft potato burger rolls, split
- 2 tablespoons unsalted butter, softened
Step-by-Step Instructions
Step 1: Bake the onion rings until crunchy
Preheat the oven to 425°F. Arrange the frozen onion rings in a single layer on a rimmed baking sheet, leaving a little space between each one so they crisp instead of steam. Bake for 18 to 22 minutes, flipping halfway through, until deep golden and crunchy. Keep them warm on the baking sheet while you finish the burgers.
Step 2: Cook the applewood bacon
Place the bacon slices in a large cold skillet in a single layer. Set the skillet over medium heat and cook for 8 to 10 minutes, turning occasionally, until the bacon is browned and crisp. Transfer the bacon to a paper towel-lined plate to drain. For easier stacking, break each slice in half after it cools slightly.
Step 3: Shape and season the burger patties
Divide the cold ground beef into four equal 6-ounce portions. Gently shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Try not to overwork the meat; a light touch keeps the burgers tender. Press a shallow dimple into the center of each patty with your thumb to help prevent puffing during cooking.
In a small bowl, combine the kosher salt, black pepper, smoked paprika, and garlic powder. Sprinkle the seasoning evenly over both sides of the patties just before cooking.
Step 4: Sear the burgers
Heat a cast-iron skillet, heavy stainless skillet, griddle, or grill to medium-high heat, about 400°F. If using a skillet that tends to stick, add 1 tablespoon neutral oil and swirl to coat. Place the patties on the hot surface and cook undisturbed for 3 to 4 minutes on the first side, until a browned crust forms.
Flip the patties and cook for another 3 to 4 minutes, or until the internal temperature reaches 160°F for fully cooked ground beef. For best accuracy, insert an instant-read thermometer into the center of the patty from the side.
Step 5: Melt the cheddar
During the final 1 minute of cooking, place 1 slice of sharp cheddar on each patty. Cover the skillet with a lid or tent the patties loosely with foil to trap heat and help the cheese melt. The cheddar should soften, droop over the edges, and become glossy.
Step 6: Toast the potato rolls
Spread the cut sides of the potato rolls with the softened butter. Place them cut-side down in a clean skillet or on the edge of the grill over medium heat. Toast for 1 to 2 minutes, until golden brown and lightly crisp. Toasting helps the soft roll hold up to the barbecue sauce and juicy burger.
Step 7: Build the Bacon BBQ Smokehouse Burgers
Spread about 1 tablespoon barbecue sauce on the bottom half of each toasted roll. Add lettuce, tomato, and red onion if using. Place one cheddar-topped burger patty on each roll, then spoon another 1 tablespoon barbecue sauce over the cheese.
Top each burger with 2 slices of crispy applewood bacon, 3 crunchy onion rings, and about 1/4 cup dill pickle chips. Add the top roll, press gently just enough to settle the layers, and serve immediately while the burger is hot, the cheese is melty, and the onion rings are crisp.
Pro Tips
- Keep the beef cold: Cold ground beef holds its shape better and stays juicier when it hits the hot pan or grill.
- Do not press the patties: Pressing while they cook squeezes out the flavorful juices. Let the heat do the work.
- Toast the rolls well: Potato rolls are soft and tender, so a buttery toasted surface helps prevent sogginess.
- Use a smoky barbecue sauce: A hickory, mesquite, or chipotle-style sauce makes the burger taste more like it came from a smokehouse.
- Stack strategically: Put the onion rings above the bacon so they stay crunchy and do not absorb too much burger juice.
Variations
- Spicy Smokehouse Burger: Use pepper jack instead of cheddar, add 1/4 cup pickled jalapeños, and stir 1 teaspoon hot sauce into the barbecue sauce.
- Double Cheddar BBQ Burger: Add a second slice of cheddar to each patty and use an extra 2 tablespoons barbecue sauce for a richer, cheesier burger.
- Turkey BBQ Bacon Burger: Swap the beef for 1 1/2 pounds ground turkey and cook the patties to 165°F. Add 1 tablespoon olive oil to the turkey mixture to help keep it juicy.
Storage & Make-Ahead
These burgers are best assembled and eaten right away, especially because the onion rings are crispiest fresh from the oven. For make-ahead prep, cook the bacon up to 2 days in advance and refrigerate it in an airtight container; re-crisp it in a 375°F oven for 4 to 6 minutes. Patties can be shaped up to 24 hours ahead, covered, and refrigerated. Store cooked burger patties separately from toppings in an airtight container in the refrigerator for up to 3 days. Reheat patties in a covered skillet over medium-low heat for 4 to 5 minutes, or until warmed through to 165°F. Avoid storing assembled burgers, as the rolls and onion rings will soften.
Nutrition (per serving)
Calories: 875 kcal | Carbs: 55g | Protein: 49g | Fat: 51g | Saturated Fat: 20g | Fiber: 4g | Sugar: 18g | Sodium: 1740mg | Cholesterol: 155mg
