The Brotherhood Burger

Ingredients

• 2 lbs ground beef (80/20 blend)
• 1 large yellow onion, thickly sliced
• 2 tbsp butter
• Salt
• Black pepper
• ½ tsp smoked paprika
• --- FOR SERVING ---
• 6–8 hamburger buns (toasted optional)
• Lettuce, tomato, pickle, onion (optional)
• Salt and pepper for final seasoning

Instructions

1. Prep the smoked onions first. Butter the sliced onions and place them in a small cast-iron skillet. Smoke at 225°F for 45 minutes until soft, charred at the edges, and deeply caramelized. Remove and set aside.
2. While onions smoke, form your patties. Handle the beef as little as possible—overworking creates dense, rubbery burgers. Make 6–8 patties, each about ½ inch thick. Do NOT press them flat. Create a small indent in the center with your thumb—this prevents puffing during cooking.
3. Season both sides generously with salt, pepper, and a light dust of smoked paprika.
4. Increase smoker to 275–300°F. Use hickory or oak.
5. Place patties directly on the grates (no grill marks needed). Smoke for 10–12 minutes, or until a light crust forms and internal temp reaches 130°F for medium-rare. Do not flip until you see juices pooling on the surface—usually around the 7–8 minute mark. Flip once only.
6. Continue smoking 3–5 minutes more until the other side sets.
7. Toast buns lightly if desired. Layer burger with lettuce, tomato, pickles, and those smoked onions you made.
8. Season the top with flake salt and cracked pepper. Serve immediately. No sauce needed—this is about the smoke and the beef.
9. Pro tip: Let patties rest at room temperature 15 minutes before smoking. And resist the urge to press the burgers during cooking—that squeezes out flavor.