Western Burger Recipe

Form Patties

Divide ground beef into 4 equal portions (about 4 oz each). Gently form into patties about 3/4-inch thick and slightly wider than the buns; avoid overworking the meat. Make a shallow dimple in the center of each patty with your thumb to reduce bulging during cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Slice the yellow onion into thin half-moons. Heat a large skillet over medium-low heat and add butter and olive oil. Add the sliced onions and a pinch of kosher salt; cook, stirring occasionally, until they soften (about 8–10 minutes).

Increase heat slightly if needed to encourage browning, stirring more frequently to prevent burning. After 15–20 minutes total, when onions are deep golden brown and sweet, stir in brown sugar (if using) and 2 tablespoons of water to deglaze the pan; cook another 1–2 minutes. Remove from heat and keep warm.

Cook bacon in a large skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. When cool, cut bacon slices in half to fit buns (2 halves per burger). Reserve 1 tablespoon of bacon fat in the pan and discard the rest or save for another use.

If you prefer, warm the hickory BBQ sauce in a small saucepan over low heat or microwave briefly. Reserve for brushing on patties and for assembly.

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil or reserved bacon fat. When shimmering, add patties (work in batches if needed). Cook for 3–4 minutes on the first side without pressing.

Flip patties and brush the cooked side with a thin layer of hickory BBQ sauce. Cook another 3–4 minutes for medium (adjust time for desired doneness). During the last 1 minute of cooking, place a slice of sharp cheddar on each patty and cover the skillet with a lid to melt the cheese, about 30–60 seconds.

Butter the cut sides of the buns with the reserved 2 tablespoons of butter. Toast buttered sides in a clean skillet over medium heat until golden brown, about 1–2 minutes. Keep toasted buns warm.

Slice tomato into 4 even slices and season lightly with the 1/4 tsp salt and 1/4 tsp black pepper. Prepare lettuce leaves and pickles.

To assemble each Western Burger: place a toasted bottom bun, a lettuce leaf, a tomato slice, the cheddar-topped burger patty, 2 halves of bacon, a generous spoonful (about 1–2 tbs) of caramelized onions, and a drizzle (about 1 tbs) of hickory BBQ sauce. Top with pickles and the top bun.

Serve immediately with fries or your preferred side.