📝 About This Recipe
Gallop into flavor with this elevated take on a fast-food classic, featuring a juicy, flame-seared beef patty topped with crispy golden onion rings and tangy barbecue sauce. Born from the American West's love for bold, smoky profiles, this burger balances the crunch of fried onions with the sweetness of molasses-based sauce and the creaminess of melted cheddar. It is a hearty, multi-textured masterpiece that brings the spirit of the ranch straight to your kitchen table.
🥗 Ingredients
The Beef Patties
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
The Crispy Onion Rings
- 1 piece Large Sweet Onion (sliced into 1/2 inch thick rings)
- 1 cup All-purpose Flour
- 1/2 cup Buttermilk
- 1 cup Panko Breadcrumbs (for extra crunch)
- 2 cups Vegetable Oil (for frying)
Assembly and Toppings
- 4 pieces Brioche Buns (split and lightly buttered)
- 4 slices Sharp Cheddar Cheese (thick cut)
- 1/2 cup Smoky BBQ Sauce (your favorite hickory or honey variety)
- 12 pieces Pickle Chips (dill flavor)
- 4 tablespoons Mayonnaise
👨🍳 Instructions
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1
Begin by prepping the onions: separate the sliced onion into individual rings. Set up a breading station with three bowls: one with flour, one with buttermilk, and one with Panko breadcrumbs mixed with a pinch of salt.
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2
Dredge each onion ring in flour, dip into the buttermilk, and then coat thoroughly with Panko. Place them on a wire rack and let them sit for 5 minutes to help the coating adhere.
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3
Heat 2 cups of vegetable oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). Fry the onion rings in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
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4
In a large bowl, gently mix the ground beef with garlic powder. Divide the meat into four equal portions (6 oz each) and shape them into patties about 1/2 inch wider than your buns.
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5
Using your thumb, make a slight indentation in the center of each patty; this prevents the burger from puffing up into a football shape during cooking.
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6
Season both sides of the patties generously with kosher salt and freshly cracked black pepper just before they hit the heat.
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7
Heat a cast-iron skillet or outdoor grill to medium-high heat. Place the patties down and sear for 4 minutes without moving them to develop a deep, caramelized crust.
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8
Flip the patties. Immediately place a slice of cheddar cheese on each. Cover the pan or close the grill lid for 2-3 minutes until the cheese is perfectly melted and the beef reaches an internal temperature of 160°F.
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9
While the meat rests, place the buttered brioche buns face down on the heat for 30-60 seconds until toasted and golden.
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10
Spread a tablespoon of mayonnaise on the bottom bun of each burger to act as a moisture barrier.
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11
Place three pickle chips on the bottom bun, followed by the cheesy beef patty.
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12
Stack 2-3 crispy onion rings directly on top of the melted cheese.
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13
Drizzle a generous tablespoon of BBQ sauce over the onion rings, allowing it to drip down the sides of the patty.
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14
Top with the upper half of the brioche bun and press down gently to marry the flavors. Serve immediately while hot.
💡 Chef's Tips
Always use 80/20 ground beef; leaner meat will result in a dry burger that lacks the 'rodeo' richness. Don't salt the meat until right before cooking, as salt can break down proteins and make the texture tough. If the onion ring batter isn't sticking, ensure the onions are completely dry before the first flour dredge. For an extra kick, add a few pickled jalapeños or a dash of cayenne pepper to your BBQ sauce. Let the cooked patties rest for 2-3 minutes before assembly to allow the juices to redistribute.
🍽️ Serving Suggestions
Serve with a side of thick-cut sweet potato fries and a dipping ramekin of ranch dressing. Pair with a cold, crisp Amber Ale or a classic Root Beer float for the full Americana experience. A side of creamy coleslaw provides a refreshing, cold crunch that cuts through the smoky BBQ sauce. For a lighter side, try a grilled corn-on-the-cob seasoned with chili lime salt.