📝 About This Recipe
Inspired by the rugged spirit of the American West, this burger is a symphony of textures and bold, smoky flavors. It features a juicy, flame-seared beef patty topped with crispy thick-cut bacon, melted sharp cheddar, and golden beer-battered onion rings. The entire masterpiece is brought together by a tangy, molasses-based barbecue sauce that cuts through the richness for a truly iconic fast-food experience made gourmet.
🥗 Ingredients
The Beef Patties
- 1.5 lbs Ground Chuck (80/20 fat ratio for maximum juiciness)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
The Toppings & Crunch
- 8 slices Thick-cut Bacon (applewood or hickory smoked)
- 4 slices Sharp Cheddar Cheese (thickly sliced)
- 1 Large Yellow Onion (cut into 1/2 inch rings for frying)
- 1 cup All-purpose Flour (for onion ring batter)
- 3/4 cup Light Beer (cold; can substitute club soda)
- 2 cups Vegetable Oil (for frying)
Assembly
- 4 pieces Brioche Buns (split and buttered)
- 1/2 cup Smoky BBQ Sauce (your favorite thick, hickory-style sauce)
- 2 tablespoons Unsalted Butter (softened for toasting buns)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lay the bacon slices on a parchment-lined baking sheet and bake for 15-18 minutes until crispy. Drain on paper towels and set aside.
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2
Prepare the onion ring batter by whisking together 1 cup of flour, a pinch of salt, and the cold beer in a medium bowl until smooth. The batter should be thick enough to coat a spoon.
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3
Heat 2 cups of vegetable oil in a heavy-bottomed pot or Dutch oven to 360°F (182°C). Dredge the onion rings in a little dry flour, dip into the batter, and fry in batches for 2-3 minutes until golden brown and crunchy. Drain on a wire rack.
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4
Divide the ground chuck into 4 equal portions (6 oz each). Gently shape them into patties about 1/2 inch wider than your buns, as they will shrink during cooking.
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5
Use your thumb to make a shallow indentation in the center of each patty; this prevents the burger from 'doming' and ensures an even cook.
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6
Season both sides of the patties generously with salt, pepper, and garlic powder just before they hit the heat.
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7
Heat a cast-iron skillet or grill to medium-high heat. Sear the patties for 3-4 minutes on the first side to develop a deep, caramelized crust.
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8
Flip the patties. Immediately place a slice of cheddar cheese on each and cover the pan with a lid for 1 minute to ensure the cheese is perfectly melted.
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9
While the meat rests for 2 minutes, spread butter on the cut sides of the brioche buns and toast them in a separate pan until golden and fragrant.
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10
To assemble, spread a generous tablespoon of BBQ sauce on the bottom bun.
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11
Place the cheesy patty on the bottom bun, followed by two crisscrossed slices of crispy bacon.
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12
Stack two golden onion rings on top of the bacon, and drizzle more BBQ sauce over the rings.
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13
Place the top bun on, press down gently to marry the flavors, and serve immediately while the rings are still crunchy.
💡 Chef's Tips
Always use 80/20 ground chuck; leaner meat will result in a dry burger that lacks that classic 'fast food' richness. Keep your beer or club soda ice-cold for the onion ring batter to ensure a light, crispy texture rather than a bready one. Do not salt the meat until right before cooking, as salt can break down the proteins and make the texture more like sausage than a tender burger. Rest your patties for at least 2 minutes after cooking to allow the juices to redistribute, ensuring every bite is moist.
🍽️ Serving Suggestions
Pair with extra-crispy seasoned french fries and a side of ranch dressing for dipping. A tall glass of ice-cold cream soda or a bold Root Beer complements the smoky BBQ notes perfectly. For an adult pairing, try a hoppy West Coast IPA to cut through the richness of the fried onion rings and bacon. Serve with a side of creamy coleslaw to provide a cool, acidic contrast to the warm, smoky flavors.