Sweet & Smokey

RECIPE adapted foodnetwork
IMAGE Mikhaylovskiy/Shutterstock

Jun 1, 2023 | Featured, Food, Food + Drink


(makes 4)

1 ½ pounds lean ground beef

1 Tablespoon salted butter

8 ounces of bacon

2 small yellow onions

smoked gouda, pre-sliced

Wickles™ Wicked Pickle Chips

4 ounces Sweet Baby Ray’s Barbecue sauce
buns (I prefer brioche)

½ teaspoon pink Himalayan salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

lettuce, tomato (optional)

for the onion jam
Peel and thinly slice onions. Mince some of the slices until you have four Tablespoons (set minced onion aside). In a medium skillet over medium-low heat, melt the butter and add the onion slices. Cook until softened and slightly browned, if the onions begin to burn, add a splash of water. To that pan, add half of the BBQ sauce and cook for 2-3 minutes, remove from heat.

In a separate skillet (I like cast iron for this), cook bacon until crispy then remove. Discard all but a little of the grease (you’ll use this to cook the burgers). NOTE: Microwave bacon works too, and you can grill your burgers if you prefer.

for the burgers
In a bowl, combine minced onions, ground beef, Himalayan salt, garlic powder, onion powder, and paprika. Form mixture into four patties. Heat the skillet used to cook the bacon over medium-high heat, add patties and cook for 3-5 minutes per side – depending on how you like your burgers cooked. Add a slice of smoked gouda to the patties near the end of cook time, cover the skillet. While the cheese is melting, spread remaining BBQ sauce on the inside of the buns (I like mine toasted), then remove patties from heat. Assemble burger and garnish as desired with onion jam, bacon, pickles, lettuce and tomato. Enjoy!

Do South Magazine

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