This isn't just a burger — it's a statement. A thick, juicy smoked beef patty seasoned with Scott's Dusted Kitchen Shaker, topped with crispy smoked bacon, melted cheddar, fresh tomato, red onion, lettuce, pickles, and a generous drizzle of The Spicy Original sauce on a toasted brioche bun. Fire up the smoker and get ready for the best burger of your life.
Ingredients
The Patty
- 2 lbs 80/20 ground beef
- 2 tablespoons Scott's Dusted Kitchen Shaker
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
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 The Spicy Original sauce — to taste
Smoky Aioli
- 1/2 cup mayonnaise
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
Instructions
- Make the aioli — mix mayo, smoked paprika, garlic powder, and lemon juice. Refrigerate until ready to use.
- Form the patties — divide ground beef into 4 equal balls. Season generously with Scott's Dusted Kitchen Shaker and Worcestershire sauce. Press into 3/4-inch thick patties, making a slight indent in the center.
- 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 — spread smoky aioli on the bottom bun, then layer pickles, patty with melted cheese, smoked bacon, tomato, red onion, and lettuce. Drizzle The 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.
Scott's Tips
- The Dusted Kitchen Shaker gives the patty a deep, savory crust — don't be shy with it.
- The Spicy Original brings the heat — drizzle it on the patty right after the sear for maximum flavor impact.
- Use 80/20 beef for maximum juiciness. Lean beef = dry burger. Don't do it.
- The reverse sear (smoke then sear) is the secret to a smoky, juicy patty with a killer crust.
- Smoke your bacon on the same cook — it picks up incredible flavor from the wood.
This is the burger that converts people into smoker believers. 🔥