The Ultimate Smokehouse Burger with White Barbecue Sauce


1 cup mayonnaise
1/2 cup apple cider vinegar
2 tablespoons lemon juice
2 tablespoons white sugar
2 teaspoons freshly ground black pepper
12 slices thick-cut hickory smoked bacon
2 pounds ground chuck
1 tablespoon smoked paprika
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 thick slices smoked gouda
6 Kaiser rolls, split
6 leaves Boston lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the White Barbecue Sauce, in a small mixing bowl combine mayonnaise, apple cider vinegar, lemon juice, sugar, and pepper. Mix until well combined. Refrigerate until serving

Heat a large fireproof non-stick skillet on the grill. Add bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels.

To make the patties, combine the beef, smoked paprika, cayenne, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked gouda and place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, place a lettuce leaf, cheese-topped patty, and two slices of Hickory Smoked Bacon. Add the roll tops and serve.