I like to top these burgers with sauteed onions and smoked gouda, but you can use your own favorite toppings. The secret to these delicious burgers? They have a wonderful smoky flavor thanks to a generous sprinkling of smoked paprika and a topping of melted smoked gouda. The combination of the well-seasoned beef and the melted cheese is phenomenal. I like to use the broiler to cook hamburgers because it’s so easy. Although grilled burgers and pan-fried burgers (like these bacon burgers) are great, broiling is easier than grilling or pan-frying. Just keep an eye on them to make sure they cook to your liking and don’t become overcooked.
Ingredients
Recipe Card
Ground beef: I use lean (85/15) ground beef. In my experience, a leaner mixture will result in dry hamburgers, so I don’t recommend it. To season: Kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Sauteed onions: These are an optional topping, but I highly recommend them. They greatly enhance the flavor of these burgers. If you don’t have them already, you can use one of two recipes - sauteed onions or caramelized onions. Cheese: Smoked gouda is wonderful in this recipe. Other tasty options include extra-sharp cheddar cheese and smoked cheddar.
Your first step is to gently work the spices into the meat. Divide the seasoned ground beef into four portions and shape them into patties. Arrange the patties in a cast-iron skillet. Gently push down on the center of each patty to create a dimple. Turn the oven off. Top each burger with sauteed onions and cheese, and return the pan to the still-hot oven to melt the cheese. As for side dishes, not surprisingly, these broiled burgers are great with fries. I often serve them with jicama fries or zucchini fries. They also pair well with homemade coleslaw, creamy cucumber salad, or cucumber vinegar salad. You can also freeze the completely cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge and reheat them in the microwave.
