Western Bacon Big Angus Burger® Recipe

Form patties

Divide the 1 lb of 80/20 ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 1/2 to 3/4 inch thick and 4 to 5 inches in diameter. Make a shallow 1/2-inch-wide indentation in the center of each patty with your thumb to help them cook evenly and prevent doming.

Season both sides of each patty evenly with 1/2 tsp freshly ground black pepper and 1/2 tsp kosher salt (total 1 tsp salt split). Lightly brush or sprinkle 1/2 tsp Worcestershire sauce over one side of each patty and gently press it in.

Prepare bacon

Preheat oven to 400°F (200°C) or use a skillet. If using the oven, arrange 6 slices of thick-cut bacon on a foil-lined baking sheet and bake 12–18 minutes until crisp but still slightly pliable. If using a skillet, cook over medium heat, turning, until crisp. Drain on paper towels and keep warm.

Prepare onion rings

If using store-bought frozen onion rings, bake or fry according to package instructions until golden and crisp. If making homemade, slice a large onion into 1/2-inch rings, batter and deep-fry at 350°F (175°C) until golden. Drain on paper towels and keep warm.

Slice the 1/2 beefsteak tomato into 2–4 thick slices. Rinse and dry lettuce leaves. Prepare 6 pickle chips. Have 2 slices of cheddar ready (one per burger).

Warm the 1/2 cup barbecue sauce in a small saucepan over low heat or microwave for 20–30 seconds so it’s easy to brush onto the patties.

Toast buns

Preheat a grill, griddle, or large skillet to medium-high heat and lightly oil the cooking surface with 1 tsp vegetable oil. Spread 2 tbs softened butter on the cut sides of the 2 buns. Place buns cut-side down on the hot surface and toast 45–90 seconds until golden; remove and keep warm.

Grill patties

Place the seasoned patties on the preheated grill or griddle over medium-high heat. Cook for 3–4 minutes without moving to form a crust. Flip once and immediately brush the grilled side with barbecue sauce. Cook 3–4 more minutes for medium (internal temp ~160°F/71°C). In the last 60–90 seconds of cooking, place a slice of cheddar on each patty and close a lid or cover with foil to melt the cheese.

Brush the inside of the top bun with a little warmed barbecue sauce if you like extra glaze.

Assemble burger

On the bottom bun, place a handful of shredded or a whole lettuce leaf. Set the cheesy burger patty on top of the lettuce. Layer 3 slices of crisp bacon over the cheese. Add 3 onion rings on top of the bacon. Place tomato slice(s) and 3 pickle chips as desired. Spoon a little more barbecue sauce over the onion rings or top bun, then place the top bun over everything. Serve immediately with fries or your choice of sides.