Some recipes stick with you long after you've left home. For Heath, one of those recipes is the old-school butcher shop burger he grew up eating as a kid. Every time he'd sweep the floors at the local butcher shop, his reward was a fresh burger made with a blend of beef and pork, slow-smoked instead of grilled hot and fast, and loaded with simple toppings that let the meat shine.

Years later, Heath and his friend Ryan from Smokin' Brothers Grills set out to recreate that unforgettable burger. After plenty of experimenting, they found that the secret wasn't fancy ingredients—it was the cooking method. A slower cook allows the burger to absorb smoke while rendering the pork throughout the patty, creating an incredibly juicy burger with a flavor that's hard to replicate on a traditional grill.

Finished with a layer of barbecue sauce, melted cheese, mayonnaise, mustard, and thick slices of onion on a toasted brioche bun, this Old School Butcher Shop Burger is everything a backyard burger should be: smoky, juicy, messy, and packed with flavor.

Old School Butcher Shop Burger | Heath Riles BBQ

This recipe starts by combining equal parts ground beef and ground pork, creating a burger that's richer and juicier than a traditional all-beef patty. Instead of relying solely on salt and pepper, the meat is seasoned with Heath Riles BBQ Competition BBQ Rub and Heath Riles BBQ Beef Rub to build layers of barbecue flavor from the inside out.

Unlike most burgers that are cooked over high heat, these patties spend nearly an hour smoking low and slow before being brushed with Heath Riles BBQ Sweet BBQ Sauce and finished at a higher temperature. The sauce caramelizes on the outside while the cheese melts into a rich, gooey topping.

Served on a brioche bun with mayonnaise, mustard, onion, and your favorite cheese, this burger is a throwback to the classic butcher shop burgers that so many people grew up enjoying.

Why This Recipe Works

The biggest difference between this burger and a traditional backyard burger is the blend of meats.

Ground pork brings extra fat and richness that helps keep the burgers incredibly juicy throughout the cook. When mixed with ground beef, it creates a tender texture that's almost reminiscent of meatloaf—but without breadcrumbs, eggs, or vegetables.

The seasoning is another major difference. Mixing Competition BBQ Rub and Beef Rub directly into the meat seasons every bite while another light layer on the outside builds a flavorful crust as the burgers cook.

The cooking method ties everything together. Smoking the burgers at 225°F gives them time to develop smoky flavor while gently rendering the fat. Once the burgers are nearly done, brushing them with Sweet BBQ Sauce and increasing the grill temperature creates a sticky, caramelized exterior that's packed with classic barbecue flavor.

Finally, keeping the toppings simple lets the burger remain the star. The acidity of mustard, the richness of mayonnaise, and the crunch of fresh onion perfectly balance the smoky meat without overpowering it.

The Ingredients

• Ground Beef and Ground Pork are mixed in equal parts to create a burger that's incredibly juicy and flavorful. The pork adds richness while the beef provides the classic burger texture everyone loves.
• Heath Riles BBQ Competition BBQ Rub adds classic barbecue flavor with just the right balance of sweetness, savory spices, and color.
• Heath Riles BBQ Beef Rub brings additional salt, pepper, garlic, and savory seasoning that complements the beef while enhancing the pork.
• Heath Riles BBQ Sweet BBQ Sauce caramelizes beautifully during the final minutes of cooking, giving the burgers their signature sticky barbecue finish.
• Sliced Cheese melts over the burgers during the final stage of cooking, adding another layer of richness.
• Brioche Buns provide a soft, buttery base that holds up well to the juicy burgers.
• Mayonnaise, Mustard, and Thick-Cut Onion Slices keep the toppings simple while adding creaminess, acidity, and crunch that complement the smoky burger perfectly.

The Setup

For this cook, we're firing up the Smokin' Brothers 30" Premier Plus Grill. This American-made pellet grill is built for consistent temperatures and excellent smoke production, making it an outstanding choice for low-and-slow cooks like these burgers.

To fuel the grill, we're using Royal Oak Charcoal & Hickory Blend Pellets. The charcoal and hickory blend provides bold smoke flavor that pairs perfectly with beef and pork while helping build a beautiful color on the outside of each burger.

The Process for Old School Butcher Shop Burgers

Mix the Meat

In a large bowl, combine equal parts ground beef and ground pork. Sprinkle in a generous amount of Competition BBQ Rub and Beef Rub, then gently mix everything together until the seasonings are evenly distributed.

Be careful not to overwork the meat. Mixing just until combined helps keep the burgers tender once they're cooked.

Form the Patties

Divide the meat into equal portions and gently shape them into burger patties. Don't worry about making them perfectly round or perfectly smooth. A few rough edges and uneven spots actually help create more surface area for smoke and seasoning.

Once the patties are formed, apply another light coating of Competition BBQ Rub to the outside of each burger for an extra layer of flavor.

Smoke the Burgers

Preheat your smoker to 225°F and place the burgers directly on the grates.

Allow them to smoke for about 45 minutes to one hour. During this time, the burgers will slowly firm up while taking on a rich smoky flavor. You'll notice moisture beginning to collect on the surface as the fat renders, and the tops will start to dry slightly—a good indication that they're ready for the next step.

Sauce the Burgers

Once the burgers have developed a good color, use a Silicone Basting Brush to brush a generous layer of Sweet BBQ Sauce over the top of each burger.

Flip the burgers and brush the second side as well, making sure each patty is evenly coated. The barbecue sauce will caramelize during the final stage of cooking, creating a sticky glaze that's packed with flavor.

Add the Cheese and Finish Cooking

Increase the smoker temperature to 325°F and place a slice of cheese on each burger.

Continue cooking for another 5–10 minutes, or until the cheese has completely melted and the burgers reach your desired doneness. A Thermapen ONE is the easiest way to verify the internal temperature without overcooking the burgers.

Meanwhile, prepare your brioche buns with mayonnaise, mustard, and thick slices of onion so everything is ready once the burgers come off the grill.

The Results

These burgers are everything you'd hope an old-school butcher shop burger would be.

The combination of ground beef and pork creates an incredibly juicy patty that's richer than a traditional all-beef burger without feeling heavy. Smoking the burgers low and slow gives them plenty of time to absorb wood-fired flavor while allowing the pork fat to render throughout the meat, resulting in a tender, flavorful bite from edge to edge.

The blend of Competition BBQ Rub and Beef Rub delivers a classic barbecue flavor that works perfectly with the smoky meat. Once the Sweet BBQ Sauce caramelizes on the outside, it creates a slightly sticky coating that adds just the right amount of sweetness without overpowering the burger.

The toppings are intentionally simple, but they play an important role. The creamy mayonnaise, tangy mustard, and crisp onion slices provide the perfect contrast to the rich burger. Heath even points out that it's the mustard and onion that really bring everything together, adding enough acidity and crunch to balance every bite.

This is the kind of burger that brings back memories. It's simple, comforting, and packed with old-school flavor that reminds you why sometimes the classics are still the best.

Perfect Pairings

• Classic Southern Potato Salad – A creamy potato salad is the perfect companion to these smoky burgers. The cool, tangy dressing balances the richness of the beef and pork while completing a classic backyard barbecue plate.
• Bourbon Brown Sugar BBQ Baked Beans – Sweet, smoky baked beans pair naturally with barbecue burgers and add another comforting side that's perfect for cookouts and family gatherings.
• Mississippi Coleslaw – The creamy slaw adds freshness and crunch while helping balance the smoky barbecue flavors of the burger.
• Crispy Weber Kettle Potato Wedges – Skip the traditional fries and serve these crispy potato wedges instead. They're hearty enough to stand up to a loaded burger while bringing another layer of smoky grilled flavor to the meal.

Storing Leftovers

Store leftover burger patties in an airtight container in the refrigerator for up to four days.

To reheat, warm the burgers in a 300°F oven or on a pellet grill until heated through. If you'd like to refresh the flavor, brush on a little additional Heath Riles BBQ Sweet BBQ Sauce during the last few minutes of reheating. Leftover patties also make excellent sandwiches the next day.

Final Thoughts

There's something special about recipes that bring back memories, and this Old School Butcher Shop Burger does exactly that.

The combination of beef and pork, classic barbecue seasonings, slow smoking, and a simple topping combination creates a burger that's both nostalgic and incredibly flavorful. It's proof that you don't need dozens of toppings or complicated techniques to build an unforgettable burger.

Whether you're making these for a weekend cookout, feeding the family, or simply looking for a new way to cook burgers on your pellet grill, this recipe is guaranteed to become a favorite. Fire up the smoker, keep the toppings simple, and enjoy a burger that tastes just like the ones from the neighborhood butcher shop.

Equipment and Tools

Smokin' Brothers 30" Premier Plus Grill, Royal Oak Charcoal & Hickory Blend Pellets, Silicone Basting Brush, Thermapen ONE