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Playing How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz

The Billionaire Burger Boyz went from sleeping in their car to operating one of the most successful food trucks in America. Based in LA, they serve a range of creative—and creatively named—burgers, such as the Fat Tony, Brutus and Boosie. One of the most popular is the Smokehouse Stack, featuring an Angus beef patty, Swiss-American cheese, grilled and fried onions, bacon and BBQ sauce on a buttery brioche bun.

Note: The Burger Boyz—who also star in a TV show called "Burger Truck Brawl"—cook the onion straws in a deep fryer and the patty on a griddle, but feel free to use a pot and skillet, respectively.

Craving more burger recipes? Check out Rach's Spicy Big S'mack Burgers with Swiss or Guacamole Turkey Burgers.


  • 1 quart shortening or frying oil of your choice
  • 2 tablespoons butter, (divided)
  • 1 onion, julienned (divided)
  • ½ cup beaten egg whites, (from about 3 large eggs)
  • ¼ cup half-and-half
  • ¼ cup Cajun seasoning, plus 2 tablespoons
  • 1 cup flour
  • 1 tablespoon liquid butter alternative or cooking oil of your choice
  • ⅓ pound ground Angus chuck, formed into a patty
  • Montreal steak seasoning, to taste
  • 1 brioche bun, split
  • ¼ cup BBQ sauce, or to taste
  • Choice of lettuce, tomato and pickles
  • 2 slices Swiss-American cheese blend
  • 3 slices cooked bacon


Serves: 1


In a deep fryer or medium heavy-bottomed pot, heat the shortening to 350°F.

Meanwhile, for the grilled onions, heat 1 tablespoon of the butter in a medium skillet over medium heat. Saute half of the julienned onions until they reach your desired consistency, 4 to 8 minutes. Set aside.

For the onion straws, make the batter: In a bowl, mix the egg whites, half-and-half and the 2 tablespoons Cajun seasoning. Set aside.

Make the dredge: In a bowl, mix the flour with the ¼ cup Cajun seasoning. Set aside.

Place the remaining julienned onions in the batter. Lightly coat the onions, remove from the batter and place in the dredge. Coat the onions, shake off any excess dredge and fry in the deep fryer or pot until golden brown, about 3 minutes, turning the onions as needed. Drain on a paper towel-lined plate, then set aside.

For the burger, heat the liquid butter alternative on a griddle or in a large skillet (preferably cast iron) over medium-high heat. Add the patty to one side (so there's room to toast the bun later), press on it with a spatula to flatten a bit and season the top with Montreal seasoning. Cook to desired temperature, turning once (about 3 minutes per side for medium doneness).

Meanwhile, spread the remaining tablespoon butter on the bun halves and lightly toast on the griddle or in the skillet. Lightly coat the bottom bun with some of the BBQ sauce. Top with lettuce, tomato and pickles (if using).

When the patty is almost done, place the cheese on top followed by the grilled onions. Once the cheese has melted, place the patty on the bottom bun. Top with the bacon and onion straws. Drizzle the onion straws with more BBQ sauce and add the top bun.