Ingredients
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)
- 4–5 slices of pepperoni
- 1 egg
- Hamburger bun
- Fresh herbs for garnish (optional)
- Salt and pepper to taste
Instructions
- 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.
- 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.
- 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).
- Melt the Cheese:
- Place a slice of provolone cheese on the patty immediately after searing and let the residual heat melt the cheese.
- 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.
- 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.
- 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.
- 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.
