Epic Burger Recipe

In a large bowl, season the ground Angus beef with salt and black pepper. Divide the beef into three equal parts and shape them into 6 oz patties.

Preheat a grill or skillet over medium-high heat. Cook the patties for 4-5 minutes on each side, or until they reach your desired doneness.

In a skillet over medium heat, cook the pecan smoked bacon until crispy. Remove it from the skillet and set it aside on paper towels to drain excess fat.

In the same skillet, add olive oil and heat over medium heat. Slice the large onion and add it to the skillet. Pour in the Pabst Blue Ribbon beer and cook until the onions are soft and caramelized, about 10 minutes.

Preheat the oven according to the instructions on the package of frozen tater tots. Spread the tater tots on a baking sheet and bake until golden and crispy, about 20 minutes.

Once cooked, remove them from the oven and lightly smash each tater tot with a fork.

Season with salt and black pepper to taste.

While the tater kegs are baking, prepare the cheddar cheese curds by setting them aside for assembly later.

In a large bowl, mix the all-purpose flour and salt. Gradually whisk in the Pabst Blue Ribbon beer to create a batter.

In a deep pot, heat vegetable oil over medium-high heat. Dip the frozen fries into the beer batter and fry them in batches until golden and crispy, about 3-4 minutes per batch.

Remove the fries from the oil and place them on a paper towel-lined plate to drain.

Set up a breading station with three bowls: one with flour, one with a beaten egg, and one with breadcrumbs.

Dip each pickle slice first into the flour, then into the egg, and finally into the breadcrumbs. Fry in vegetable oil over medium heat until golden, about 2-3 minutes. Remove and drain on paper towels.

Prepare the American cheese slices for assembly.

In a small bowl, mix together mayonnaise and BBQ sauce until well combined. Set aside for assembly.

Toast the burger buns until golden brown. On the bottom bun, layer the cooked Angus burger patty, 2 slices of American cheese, pecan smoked bacon, Pabst onions, smashed tater kegs, and cheddar cheese curds.

Drizzle with BBQ mayo, then top with the other half of the bun. Repeat for the other two burgers.

Serve the burgers alongside the beer battered fries and fried pickles.