Featured Recipe
Stacked Smokehouse Burger
By Kate
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Two thick beef patties, cooked until crusty outside but juicy inside. Sharp aged gouda replaces cheddar for nuttier bite. Crispy turkey bacon swapped in, lighter yet still smoky. Blue cheese stays. Homemade smoky chipotle ketchup in place of BBQ sauce, deeper heat and sweetness. Quick apple slaw replaces onion straws for crunch and brightness. Sesame seed buns toasted for texture contrast. Burgers stacked double with cheese melting in middle layer. Toothpicks skewered with pickled jalapeños for spicy snap. A hands-on, no-nonsense assembly for flavor layers stacking high. Cook times adjusted slightly. Simple signals for doneness and melt. Practical swaps for what’s on hand.
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Prep:
12 min
Cook:
18 min
Total:
30 min
Serves:
2 servings
burgers
American cuisine
grilling
Introduction
Grinding fresh beef for thick patties beats flimsy frozen ones every time. Fat content 20% gives the crust necessary caramelization; dry lean strips leave toughness behind. Turkey bacon subdues pork’s heavier profile, still packs a smoky punch once crisped. Gouda isn’t just a swap; its creamy nuttiness changes every forkful’s rhythm. Chipotle ketchup carries smoke and sweet beneath blue cheese’s sharp funk and apple slaw’s crunch. Buns toast to golden to avoid dragging sog from juices. Toothpick skewers pierced through a jalapeño slice adds heat and a visual cue you’re about to get serious flavor. Timing on cooking is flexible—watch the edges, listen for sizzle, watch cheese melt not burn. Real kitchen speed. Nothing wasted. Handle with a napkin.
Ingredients
About the ingredients
Beef chuck at 80/20 fat provides juiciness necessary for crusty patties–too lean and you get dryness. Turkey bacon is a practical substitute for pork bacon if you want less fat, but still smoky flavor. Aged gouda crumbles rather than melts sky-high like cheddar; it creates a denser, flavorful layer. Blue cheese crumbles unevenly adding pungent dots of saltiness. Chipotle ketchup is a quick fix for classic BBQ sauce, made by stirring canned ketchup with chipotle adobo—easy and quicker if you lack bottled sauce. Quick apple slaw tossed in cider vinegar and a bit of sugar refreshes; use tart apple for balance. If sesame buns aren’t available, brioche or potato buns offer a fluffier taste and hold up well to moisture. Toast buns to create barrier for juicy patties, keeps buns from going rubbery during bite. Salt and pepper seasoning simple but never skip, it’s fundamental layer of flavor.
Method
Technique Tips
Avoid compacting patties tight; loosely packed meat allows fat to render and juices to stay inside. That dimple pressed in center stops domed patties that hit bun awkwardly. Sizzle sound confirms skillet or grill at ideal heat. When juices rise at edges, flip; timing shift ±1 minute depending on thickness and grill intensity. Turn buns cut side down, toast light just till golden, not burnt; that toasty texture keeps bun from turning gummy. Layer cheese on hot patty immediately for melt; residual heat is gentler than direct pan heat, makes cheese gooey but not oily. Layer discipline matters: cheese acts as adhesive between patties, prevents sliding. Adding slaw last keeps it crunchy, acid balances the rich pork and dairy notes. Pickled jalapeños pierced with toothpicks add functional garnish and a spicy hit that wakes the palate. Resting burger lets fibers relax and stops juices from erupting out like a fountain—bite calm when ready. Hands messy? Paper towels nearby. Multitasking pans needed? Use grill for patties, skillet for bacon to avoid overcrowding. No skillet? Oven broiler works but watch carefully to avoid toughening meat.
Chef's Notes
- 💡 Use a mix of beef for juicy inside. 80/20 works best—too lean, too dry. Ground chuck gives fat for crust; don't skip the salt. Season well.
- 💡 Bacon gets crispy in a hot pan. Cooked till curled edges, just golden. Drain on paper. Avoid soggy strips. Crispy texture equals better bite.
- 💡 Dimple patties to prevent puffing under heat. Keep them thick for juiciness. Rest raw patties a few minutes before cooking, helps with tenderness.
- 💡 Toast buns cut side down till golden. 1-2 minutes max, watch closely. Prevents rubbery bites, adds texture. Burns happen quickly.
- 💡 Layer cheese immediately on hot beef. Helps melt perfectly but not greasy. Stack wisely—can't have a sliding mess. Cheese binds patties.
Kitchen Wisdom
How to ensure burgers are cooked properly?
Watch edges for browning, juices rising means almost there. Touch for firmness—medium feels slightly springy.
Can I make it healthier?
Swap turkey bacon for leaner cuts or leave it out. Use less cheese; upping slaw balances richness. Plenty of options.
What's the best way to store leftovers?
Wrap tightly and refrigerate. Can freeze components separately; patties might dry. Reheat gently to avoid toughness.
What if I run out of certain ingredients?
Don't panic. Any cheese works; use cheddar or pepper jack. Ketchup base could swap with sriracha or regular ketchup.
