Smokey Burger

Total Time:
13 hr 35 min
15 min
Inactive Prep:
13 hr 20 min
4 burgers


  • 14 ounces grass-fed ground beef (a 78-percent to 22-percent meat-to-fat-ratio is best)
  • Sea salt and freshly ground black pepper
  • 2 ounces Smoked Beef Brisket, recipe follows
  • 4 tablespoons BBQ Sauce, recipe follows
  • 4 slices thickly-cut smoked gouda cheese
  • 4 brioche buns with sesame seeds
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 5 pounds beef brisket
  • 5 ounces applewood bacon, cut into small dice
  • 3 cloves garlic
  • 30 ounces ketchup
  • 1/4 cup molasses
  • 1/4 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons freshly ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon coriander seeds, toasted and ground
  • 1 tablespoon cumin seeds, toasted and ground
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper


Preheat a flat cast-iron skillet over medium to high heat.

Form the ground beef into 4 patties and sprinkle with salt and pepper. Sear both sides of the burgers to about medium-rare, flipping only once.

Meanwhile, heat the broiler on low.

Turn the heat off the skillet and top the burgers with the Smoked Beef Brisket, BBQ Sauce and gouda cheese. Move the topped burgers under the broiler and allow the cheese to thoroughly melt. Remove from the broiler and allow to rest while you lightly toast the brioche buns under the broiler.

To serve, put the burger on the toasted bun and enjoy!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Preheat a smoker and applewood chips to 180 degrees F.

Thoroughly combine the salt, black pepper, sugar, smoked paprika and cayenne in a medium bowl. Rub the brisket evenly with the dry rub. Wrap securely in tinfoil and place in large baking pan. Smoke until the meat falls apart, 8 to 12 hours.

In a large saute pan, cook the bacon on medium to high heat until almost crispy and the fat has rendered. Add the garlic and cook until soft, about 2 minutes. Add the ketchup, molasses, vinegar, Worcestershire sauce, black pepper, salt, coriander seeds, cumin seeds, smoked paprika and cayenne and cook for about 1 hour over low heat. Puree the sauce in a food blender until smooth.