Mesquite Recipe

Combine ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, smoked paprika, garlic powder, onion powder, black pepper, salt, and water in a small saucepan. Whisk until smooth.

Bring mixture to a gentle simmer over medium-low heat. Reduce heat to low and cook, stirring occasionally, 10–12 minutes, until slightly thickened. Taste and adjust salt, sweetness, or mesquite smoke (add up to 1/2 tsp more liquid smoke if you want stronger mesquite).

Remove from heat and let cool to room temperature. Sauce will thicken further as it cools. Store in a jar in the refrigerator up to 2 weeks.

Peel the onion and cut into 1/2-inch thick slices. Separate into rings and set aside.

In a bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper.

Add cold sparkling water to the dry mix and whisk until a slightly lumpy, thick batter forms. Keep batter cold—place the bowl over a larger bowl of ice if your kitchen is warm.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises immediately.

Working in batches, dredge onion rings in a light dusting of flour (optional, helps batter stick), shake off excess, dip into the batter, then carefully lower into the hot oil. Fry 2–3 minutes per batch, turning once, until golden brown and crisp.

Remove rings with a slotted spoon to a wire rack or paper towel-lined plate. Season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Prepare toppings: slice tomato into 1/4-inch rounds, thinly slice red onion, wash and dry lettuce leaves, and have pickle slices ready.

Season cooked patties or grilled chicken with 1/2 tsp salt and 1/2 tsp black pepper, then reheat in a skillet or on the grill until hot. In the last minute of reheating, place a cheddar slice on each patty so it melts slightly.

Butter the cut sides of the buns lightly. Toast buns in a skillet or on the grill over medium heat until golden, about 1–2 minutes per side.

Assemble each sandwich: spread 1–2 tablespoons of mesquite BBQ sauce on the bottom bun, place the hot patty with melted cheddar, add 2–3 onion rings on top of the cheese, then add lettuce leaf, 2 tomato slices, several rings of red onion, and 2 pickle slices. Drizzle an extra teaspoon of BBQ sauce over the toppings if desired. Top with the bun.

Serve immediately with extra BBQ sauce on the side for dipping. Leftover sauce can be refrigerated.