Bam! Bam! Recipe

Prepare pickling brine: in a small saucepan combine white vinegar, water, sugar, and kosher salt. Bring just to a simmer and stir until sugar and salt dissolve.

Place sliced jalapeños in a heatproof jar or bowl. Pour hot brine over the jalapeños, ensure they're submerged, and let cool to room temperature. Cover and refrigerate at least 30 minutes (best 1–2 hours) before assembling. Will keep up to 2 weeks refrigerated.

Heat the frying oil in a medium saucepan or deep skillet to 350°F (175°C). If you don't have a thermometer, heat until a small piece of batter sizzles immediately and browns slowly.

While oil heats, separate onion into thin rings. In a bowl whisk together flour, cornstarch, baking powder, and 0.5 tsp salt. Add cold sparkling water and whisk just until a slightly lumpy batter forms — you want it light and airy.

Toss onion rings lightly in a little extra flour (optional) to help batter cling. Working in batches, dip rings into batter, shake off excess, and carefully lower into hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch. Do not overcrowd.

Use a slotted spoon to transfer fried onions to a paper towel–lined tray and season immediately with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) if making ahead.

Form the ground beef into two loosely packed patties about 4–5 oz each and about 3/4" thick; make a slight dimple in the center of each patty with your thumb to prevent doming. Season both sides with the 1 tsp salt and 1/2 tsp pepper.

Preheat a cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and heat until shimmering.

Cook the patties 3–4 minutes on the first side without moving until a brown crust forms. Flip and cook another 3–4 minutes for medium (adjust time for desired doneness). If using cheese, add at end of cooking and cover briefly to melt.

While patties rest for 2–3 minutes, split the buns and spread softened butter on cut sides. Toast buttered cut sides in a clean skillet or griddle until golden, about 1–2 minutes.

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

Place a lettuce leaf on the sauced bun (this creates a moisture barrier). Put the cooked beef patty on top of the lettuce.

Top the patty with 1–2 tablespoons pickled jalapeño rings (drain excess liquid) and a generous mound of crispy fried onions (about 1/4 cup per burger).

Drizzle an additional 1 tablespoon BBQ sauce over the toppings if desired, then cap with the top bun and press gently.

Serve immediately with extra pickles or fries. Leftover pickled jalapeños can be refrigerated; crispy onions are best eaten same day.