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Smoked Shakshuka burger

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The Smoked Shakshuka Burger is a creative fusion of flavors that combines the smoky essence of a grilled burger with the spicy and aromatic elements of shakshuka.

This Smoked Shakshuka Burger is a culinary adventure with every bite, offering a melange of smokiness from the beef, a spicy kick from the sauce and giardiniera, the creamy melt of the provolone, and the richness of the egg yolk melding everything together. It’s a hearty and indulgent meal that’s sure to satisfy any burger enthusiast


Units Scale
  • 1/4 pound ground beef (75/25 blend for optimal juiciness)
  • Chupacabra seasoning (or a mix of chili powder, garlic powder, onion powder, msg, and other spices)
  • 1 slice provolone cheese
  • 1/4 cup spicy tomato sauce (homemade or store-bought, with added peppers, onions, and hot giardiniera for heat)
  • 45 slices of pepperoni
  • 1 egg
  • Hamburger bun
  • Fresh herbs for garnish (optional)
  • Salt and pepper to taste


  1. Prep the Burger:
    • Season the ground beef patty generously on both sides with Chupacabra seasoning or your chosen blend.
    • Let the patty rest to absorb the flavors while you prepare the grill.
  2. Smoke the Burger:
    • Preheat your smoker to 180°F (82°C).
    • Place the seasoned beef patty on the smoker and cook until it reaches an internal temperature of about 115°F (46°C) for a medium-rare finish.
    • Remove the patty and let it rest.
  3. Sear the Burger:
    • Preheat a grill pan or skillet over high heat.
    • Sear the smoked burger patty for about 1-2 minutes on each side to develop a crust and finish cooking to medium-rare (internal temperature should be 130°F or 54°C).
  4. Melt the Cheese:
    • Place a slice of provolone cheese on the patty immediately after searing and let the residual heat melt the cheese.
  5. Crisp the Pepperoni:
    • In a separate pan, fry the pepperoni slices until crisp.
    • Remove the pepperoni and drain on paper towels, reserving the oil in the pan.
  6. Fry the Egg:
    • In the same pan used for pepperoni, crack an egg and fry it over easy, allowing the edges to crisp slightly in the pepperoni oil.
  7. Assemble the Burger:
    • Place the provolone-topped patty on the bottom half of the hamburger bun.
    • Layer the crispy pepperoni on top of the cheese.
    • Spoon a generous amount of the spicy tomato sauce over the pepperoni.
    • Gently place the fried egg on top of the sauce.
  8. Garnish and Serve:
    • If desired, sprinkle with fresh chopped herbs for a pop of color and freshness.
    • Season the egg with a pinch of salt and freshly ground black pepper.
    • Cover with the top bun and serve immediately.
  • Author: Lucas Krammes
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