American Beef, pork & lamb Sandwiches & wraps Bakinglunchdinner

Smokehouse Burgers

Name: Smokehouse Burgers
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound ground chuck; 1 tbsp smoked paprika; 1 tbsp salt; 1 tbsp freshly ground black pepper; 1 tbsp granulated garlic; 4 hamburger buns, split in half and toasted; Canola or olive oil; 4 slices pepper jack cheese

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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If you eat

serving

415kcal · 21% of your day

Protein: 32 g · 27% of 120 g
Carbs: 25 g · 12% of 220 g
Fat: 20 g · 31% of 65 g

2 g
Fibre: 3 g
Sugar: 2192 mg
Sodium: 190 g
Serving size

Calculated from all 7 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 4 servings of about 188 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

1 pound ground chuck
1 tbsp smoked paprika
1 tbsp salt
1 tbsp freshly ground black pepper
1 tbsp granulated garlic
4 hamburger buns, split in half and toasted
Canola or olive oil
4 slices pepper jack cheese

Ingredients for 4 servings (750 g) · the original recipe

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Method

1
Form meat into 4 equal patties, about ¾ inch thick. Make a depression in the center with your thumb and set aside.
2
Brush patties with oil. Sprinkle on both sides with seasonings.
3
Preheat grill. Add patties and cook, turning often, until desired "doneness" is achieved. Remove to a plate, top each with a slice of cheese, and cover tightly with aluminum foil. Let rest until cheese is melted.
Grill or barbecue
4
Brush cut sides of bread with oil. Add a patty onto the bottom half of a bun, then top with the upper half. Repeat with remaining meat and serve immediately.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.