Playing How To Make Smoky S'mack Burgers By Rachael

Beef patties seasoned with smoked sweet paprika get topped with Rach's special sauce—a blend of ketchup, relish, sour cream and chipotle PLUS crunchy potato chips.

Note: For bacon burgers, bake off 8 meaty slices of smoky bacon, cut in half across, in oven on slotted pan at 400˚F until very crisp.

For more of Rach's summer recipes, check out her Grilled Corn Salad and Funky Monkey Banana Splits.

Ingredients
For the special sauce:
  • ⅓ cup ketchup
  • ¼ cup relish, preferred brand Wickles
  • ½ cup sour cream
  • Salt and pepper
  • 2-3 tablespoons chipotle-flavored hot sauce (Rach loves Chipotle Tabasco), to taste (or substitute ground chipotle in adobo sauce)
For the burgers:
  • 1 ½ to 2 pounds 80% lean ground beef (6- to 8-ounce patties)
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper
  • 1 teaspoon ground mustard, about ⅓ palmful
  • 1 teaspoon granulated garlic, about ⅓ palmful
  • 1 teaspoon granulated onion, about ⅓ palmful
  • 1 teaspoon smoked sweet paprika/pimenton, about ⅓ palmful
  • 1 tablespoon olive or vegetable oil
  • 8 slices white American or white cheddar cheese
  • Big Marty’s sesame seed burger rolls
  • Blue potato chips
To serve:
  • Dill pickle chips
  • Minced white onion
  • Chopped iceberg lettuce
Yield
Serves: 4
Preparation

Heat a cast iron skillet over medium-high to high heat.

For the sauce, in a bowl, combine the ketchup, relish, sour cream, and salt and pepper, then add chipotle sauce or puree to your taste, 2 to 3 tablespoons.

For the burgers, combine beef with Worcestershire sauce and seasonings: salt and pepper, mustard, garlic, onion and paprika. Form beef into even mound and score into 4 portions. Form 4 patties thinner at center and thicker at edges for even cooking. Add oil to skillet, 1 turn of the pan, cook patties about 8 minutes, turning occasionally. Add cheese to burgers in last minute to melt.

Serve patties on buns: pickles, minced onion and iceberg, top with patty, potato chips, sauce and serve.