2 tablespoons mayonnaise
¼ teaspoon liquid smoke
⅛ teaspoon paprika
4 sesame seed hamburger buns
1 1/3 pounds ground beef chuck (this allows for some shrinkage)
1/2 teaspoon salt
8 slices American cheese
8 dill pickle slices
½ cup sliced iceberg lettuce
3 Roma tomatoes sliced
8 pieces bacon cooked crisp
Combine mayonnaise, liquid smoke, and paprika in a small bowl. Stir well. Set aside.
Toast the buns in a cast iron or stainless steel skillet over medium heat for about 1 minute or until they brown. Set aside.
Form the meat into 4 equal balls.
Place each ball of meat between two sheets of waxed paper or plastic wrap and gently press the meat into disc shapes. Do not press too hard, the patties may fall apart.
Cook the patties in the same skillet you toasted the buns. Cook for 3 to 4 minutes on each side.
Season the patties with salt before and after flipping them over in the skillet.
Place a bottom bun on a plate
Spread some of the smokey sauce on the bun.
Place 1 slice of American cheese on top.
Place 1 burger patty on top.
Place another slice of American cheese on top.
Cut two slices of bacon in half, place the 4 cut pieces of bacon on the cheese.
Add 3 or 4 slices of tomatoes .
Sprinkle on some sliced lettuce.
Spread sauce on the top bun.
Cover the burger with the top bun.