Bbq Bacon* Recipe

Make sauce

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce (if using), and 2 tablespoons water in a small saucepan. Whisk to combine.

Bring to a low simmer over medium-low heat. Simmer, stirring occasionally, for 6–8 minutes until slightly thickened. Taste and adjust salt/sweetness or acidity. Remove from heat and let cool to warm while preparing the rest.

Prep onions

Peel the large yellow onion and slice very thinly into rings. Separate rings into thin strings with your fingers. Transfer the sliced onion into a bowl and pour the buttermilk over them. Let soak for 10 minutes—this tenderizes and helps the coating adhere.

Make batter

In a shallow bowl mix the flour, cornstarch, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. After onions have soaked, shake off excess buttermilk (reserve a little) and toss onions in the flour mixture until well coated.

Fry onions

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). Working in batches to avoid crowding, fry coated onion strings for 1.5–3 minutes until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately season lightly with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing burgers.

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each) and gently form into 4 patties about 3/4" thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing. Season both sides with kosher salt and 1/2 teaspoon black pepper total (approx. 1/4 tsp per side).

Cook bacon

In a skillet over medium heat, cook 8 bacon strips until crispy, about 6–8 minutes, turning as needed. Transfer to paper towels to drain. Alternatively bake at 400°F (200°C) for 15–20 minutes on a sheet pan for even crisping.

Cook patties

Using a hot cast-iron skillet or grill set to medium-high, brush or oil the surface lightly. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). In the last 60–90 seconds of cooking, place a slice of cheddar on each patty and cover the pan or close the grill lid to melt the cheese.

While patties finish, lightly toast burger buns in a separate pan or under the broiler with 1/2 tablespoon softened butter per side until golden (about 1–2 minutes).

Spread about 1 tablespoon of house BBQ sauce on the bottom half of each toasted bun.

Place the cheddar-topped patty on the sauced bottom bun. Add two slices of crispy bacon per burger (or more to taste).

Pile a generous handful (about 1/4–1/3 cup) of crispy fried onion strings on top of the bacon. Add pickles if using.

Spread a thin layer of softened butter (about 1/2 teaspoon) on the top bun and place it on the assembled burger. Serve immediately.