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Smoky Cheese Burger

A mixture of beef and pork make this burger juicy and tasty, and the addition of smoked ingredients add extra flavour.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Chews and Brews


  • 0.75 lbs ground beef chuck
  • 1 lb ground pork
  • 1 Tbsp. butter
  • 1/2 small onion diced
  • 4 - 6 medium white mushrooms diced
  • 1/2 tsp. smoked sea salt
  • 1/2 tsp. Mapuche smoked chiles
  • 1/2 tsp. ground garlic
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground rosemary
  • 1/2 cup panko bread crumbs
  • 1 Tbsp. Worcestershire sauce
  • 1 egg beaten
  • sliced applewood smoked cheddar
  • Hamburger buns
  • Favourite condiments and toppings


  1. Melt the butter in a small frying pan. Add the onion and mushroom and sauté over medium heat until soft and starting to brown, about 10 mins. Set aside and let cool completely.
  2. In a large mixing bowl, combine all ingredients, including cooled onion and mushroom and onion mix. Mix using your hands until well combined, but don't over do it. Form mixture into 4 giant patties, or 6 - 8 smaller one.
  3. Fire up your grill and once heated, grill the patties, flipping once or twice only, until juices run clear, about 8-10 minutes each side.
  4. Once cooked, add slices of the cheese and close the barbecue lid for about 3-4 minutes, until cheese melts.
  5. Serve on your favourite buns, dressed with your favourite toppings and condiments.

Recipe Notes

If you don't have or can't find the Mapuche chiles, use smoked paprika (1/4 tsp).