This isn’t just a burger — this is the one that ruins regular burgers for you.
A thick, juicy beef patty mixed with Cocoa Coffee Magic, coated with Scott’s Classic, smoked low and slow, seared hot, stacked with melted cheddar, smoked bacon, fresh toppings, and finished with a bold drizzle of The Spicy Original.
Smoky, juicy, sweet, spicy, savory — basically everything your taste buds were hoping would happen when they woke up this morning.
Ingredients
The Patty
- 2 lbs 80/20 ground beef
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Cocoa Coffee Magic
- 3 tablespoons Classic, for coating the outside
The Toppings
- 4 slices thick-cut bacon, smoked
- 4 slices sharp cheddar cheese
- 1 large tomato, sliced
- 1 red onion, sliced into rings
- Leaf lettuce
- Dill pickle slices
- 4 brioche buns, toasted
- Scott's Spicy Original BBQ Sauce
Instructions
- Mix the meat — In a large bowl, combine the ground beef, Cocoa Coffee Magic, and Worcestershire sauce. Mix gently until everything is just combined. Don’t overwork it — we’re making burgers, not meatloaf with trust issues.
- Form the patties — Divide the beef mixture into 4 equal portions and form into 3/4-inch thick patties. Make a small indent in the center of each patty to help keep them from puffing up while cooking.
- Season the outside — Coat the outside of each patty with Scott’s Classic Seasoning. This is what helps build that savory, flavorful crust.
- Smoke the bacon — lay bacon strips directly on the smoker grate at 275°F for 30–40 minutes until crispy. Set aside.
- Smoke the patties — place patties on the smoker at 275°F for 45–60 minutes until internal temp reaches 145°F for medium.
- Sear — finish each patty on a hot cast iron skillet or grill for 1–2 minutes per side to get that perfect crust. Add cheddar in the last minute and cover to melt.
- Toast the buns — butter and toast brioche buns on the skillet until golden.
- Build the burger — layer pickles, patty with melted cheese, smoked bacon, tomato, red onion, and lettuce. Drizzle Scott's Spicy Original generously over the top before crowning with the top bun.
- Serve immediately with fries and extra Spicy Original on the side for dipping.
Grill Option
No smoker? No problem. Grill the patties over medium-high heat until they’re almost done, then coat the outside with Scott’s Classic Seasoning toward the end of the cook, right before adding the cheese. You’ll still get big flavor, a great crust, and yeah — you won’t be mad at it.
Scott's Tips
- Cocoa Coffee Magic goes inside the beef to add deep, smoky-sweet flavor that plays ridiculously well with a juicy burger.
- Scott’s Classic goes on the outside to help build that bold, savory crust. That’s where the magic happens.
- The Spicy Original brings the sweet heat. Drizzle it on after the sear, stack it into the burger, or keep extra on the side for dipping.
- Use 80/20 beef for the best burger. Lean beef dries out fast, and nobody came here for sad hamburger.
- Smoke first, sear second. That reverse sear gives you smoky flavor, juicy beef, and the kind of crust that makes people stop talking for a second.
- Smoke the bacon during the same cook. It picks up that wood-fired flavor, and honestly, smoked bacon should come with a warning label.
- Grilling works too — just add the Classic toward the end of the cook before the cheese.
- This is the burger that turns “I’m just having one” into “go ahead and make me another.” 🔥
This is the burger that converts people into smoker believers. 🔥
If you make this, tag us on Facebook & Instagram — we want to see it!