Smokehouse Burgers
These burgers get their smoky character from the seasoning rather than from long hours over a fire. Smoked paprika, black pepper and granulated garlic go on in generous tablespoon amounts, so the crust tastes bold and savory. Ground chuck keeps the patties juicy, and the thumb dent helps them stay flat on the grill. Pepper jack melts under foil off the heat, which gives you gooey cheese without scorching the meat.
Instructions
Divide the ground chuck into 4 equal portions and shape each into a patty about ¾ inch thick. Press a shallow dent into the center of each with your thumb, then set the patties aside.
Brush the patties with oil. Sprinkle the paprika, salt, pepper and granulated garlic over both sides.
Heat the grill, then lay the patties on it. Cook them, turning often, until they reach the doneness you like.
Move the patties to a plate and put a slice of pepper jack on each. Cover the plate tightly with aluminum foil and let it sit until the cheese has melted.
Brush the cut sides of the buns with oil. Set each patty on a bun bottom, put the top on, and serve right away.
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