Gut-Busting Smokehouse Burger

• 1 lb ground beef
• 3 tablespoons smoky barbecue sauce (your own or bottled; I like Uncle Dougie's from Barrington, IL)
• 5 -6 dashes TABASCO(R) brand Chipotle Pepper Sauce
• 1 1/2 teaspoons liquid smoke (or to taste)
• 1/2 small onion, thinly sliced
• 1/4 lb smoked gouda cheese or 1/4 lb cheddar cheese, preferably at room temperature (enough to have 2 tbsp. per burger)
• 1/4 lb thinly sliced smoked ham (enough for 3 or 4 thin slices per burger)
• 1/2 tablespoon olive oil
• 2 -3 good sandwich buns (I like the ones dusted with cornmeal)
• Garnishes
• more barbecue sauce
• i like to use a little jack daniels hickory smoke mustard

1. In olive oil, briefly saute ham slices and onion slices together until lightly browned.
2. Remove and wrap in foil to keep warm in oven.
3. Mix barbecue sauce, chipotle Tabasco sauce, and Liquid Smoke into ground sirloin.
4. Separate into 2 or 3 servings, then separate again to make two separate patties per burger.
5. Layer smoked cheese of choice in the center; cover with"matching" patty and seal edges tightly.
6. At this point, you can either cook the cheese-stuffed patties in the same skillet used to saute the ham and onions, or throw'em on the grill (mmmmmmm!) For the pan-frying method, it will take about 7 minutes per side for the two burgers (1/2 pound size).
7. To serve, top each burger with 3 or 4 slices of ham and some onions.
8. I like to serve with more barbecue sauce and Jack Daniels Hickory Smoke mustard.

ground beef, barbecue sauce, pepper sauce, liquid smoke, onion, gouda cheese, ham, olive oil, buns, barbecue sauce

Taken from www.food.com/recipe/gut-busting-smokehouse-burger-86533 (may not work)