Smoky BLT Quarter Pounder with Cheese Recipe

This massive Smoky BLT Quarter Pounder with Cheese Recipe upgrades the fast-food standard with thick, juicy beef patties and a custom smoky mayo. Stacked high with double cheese, crispy bacon, and fresh garden toppings, it delivers an intense, savory flavor bomb that tastes like a backyard barbecue on a bun.

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Smoky BLT Quarter Pounder Ingredients

The Meat & Cheese:

• 1⅓ lbs Ground Beef Chuck (80/20): Divided into 4 hefty third-pound patties (they shrink to quarter-pounders cooked). The fat content is non-negotiable for juiciness.
• 8 Slices American Cheese: Two slices per burger ensure the ultimate melt.
• 8 Slices Bacon: Thick-cut applewood smoked bacon adds the “Smoky BLT” crunch.
• 1/2 tsp Salt: To crust the beef.

The Smoky Sauce:

• 2 tbsp Mayonnaise: The creamy base.
• 1/4 tsp Liquid Smoke: Concentrated hickory flavor without the smoker.
• 1/8 tsp Paprika: Adds a subtle earthy note and color.

The Fixings:

• 4 Sesame Seed Buns: Soft but sturdy enough to hold the load.
• 3 Roma Tomatoes: Sliced thick; Romas are less watery than other varieties.
• 1/2 cup Shredded Iceberg Lettuce: For that classic fast-food crunch.
• 8 Dill Pickle Slices: Crinkle-cut chips are traditional.

How To Make Smoky BLT Quarter Pounder with Cheese

1. Mix the Smoky Sauce: In a small bowl, whisk together the mayonnaise, liquid smoke, and paprika. Taste and adjust—it should be creamy with a distinct campfire aroma. Set aside to let the flavors meld.
2. Fry the Bacon: Heat a large skillet over medium heat. Lay the bacon strips in a single layer. Cook, turning once, until the fat renders and the bacon is mahogany-brown and crisp. Transfer to a paper towel-lined plate to drain. Pro Tip: Leave a little bacon grease in the pan for the burgers!
3. Form Patties: Gently divide the ground beef into 4 equal portions. Loosely shape them into patties that are slightly wider than your buns. Crucial: Do not overwork the meat or pack it tight, or the burger will be tough. Season both sides generously with salt.
4. Sear the Beef: Increase the skillet heat to medium-high. Place the patties in the hot pan (you may need to work in batches). Cook for 3 to 4 minutes on the first side until a deep brown crust forms.
5. Melt the Cheese: Flip the patties. Immediately place two slices of American cheese on each patty. Cook for another 3 minutes until the beef is cooked through and the cheese is fully melted, draping down the sides.
6. Toast the Buns: While the burgers rest, lightly toast the cut sides of the sesame buns in the hot skillet or a toaster until golden.
7. Assemble: Spread the smoky mayo generously on the bottom bun. Place the cheesy patty on top. Layer with two strips of bacon, tomato slices, shredded lettuce, and pickles. Cap with the top bun.

Recipe Tips

• The Thumb Indent: Press a shallow indentation into the center of each raw patty with your thumb. This prevents the burger from puffing up into a meatball shape as it cooks, keeping it flat for stacking.
• Liquid Smoke Potency: Liquid smoke is very strong. Start with a few drops if you are sensitive to it. You can always add more, but you can’t take it out.
• Room Temp Meat: Let your ground beef sit on the counter for 15 minutes before cooking. Cold meat hits a hot pan and seizes up; room temp meat cooks more evenly.
• Lettuce Texture: Shred the iceberg lettuce finely. It traps the sauce better than a single leaf and adds volume to the burger.

What To Serve With Smoky BLT Burgers

• Onion Rings: The batter crunch pairs well with the soft burger.
• Potato Wedges: Seasoned with paprika and garlic.
• Beer: A cold lager or IPA cuts through the rich cheese and bacon.
• Coleslaw: A creamy side to balance the smoky heat.

How To Store Smoky BLT Quarter Pounder

• Components Only: Do not store assembled burgers; the bun will disintegrate. Store cooked patties and bacon in the fridge for up to 3 days.
• Reheat: Reheat patties in a skillet with a splash of water (covered) to steam the cheese and keep the meat moist. Re-toast fresh buns.

Smoky BLT Quarter Pounder Nutrition Facts

• Calories: 850 kcal
• Fat: 55g
• Carbohydrates: 35g
• Protein: 45g
• Sodium: 1400mg

Nutrition information is estimated per assembled burger.

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