2 cups iceberg lettuce, sliced into hamburger-sized leaves
4 hamburger buns
Pickle slices, for garnish
Mayonnaise, for garnish
In a small bowl, combine the ketchup, barbecue sauce and liquid smoke. Set aside.
Preheat a large skillet over medium-high heat.
Toast both halves of the hamburger buns. Set aside.
Divide the ground beef into 4 equal portions. Form each portion into a patty. Working in batches as needed, grill the patties 4 minutes per side. Add a slice of Cheddar cheese to each patty, and cover until the cheese is melted.
Spread a thin layer of mayonnaise on a bottom bun. Top with pickle slices. Add a cooked burger patty. Spoon hickory sauce over the burger, then add iceberg lettuce. Cap with the top bun, and serve.
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