Bbq Western Burger Recipe

Form patties

Divide the ground beef into 2 equal portions (about 8 oz each). Gently form into loose patties about 3.5–4 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season patties

Season both sides of each patty evenly with kosher salt and black pepper. Sprinkle about 1/2 tablespoon Worcestershire sauce across the top of each patty or mix it into the meat before forming if preferred.

Cook bacon

In a medium skillet over medium heat, cook bacon strips until crisp, about 6–8 minutes, turning as needed. Transfer to a paper-towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the pan for extra flavor (optional); discard the rest or save for another use.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add a small drizzle of oil or the reserved bacon fat. Place patties in the pan and cook for 3–4 minutes on the first side without moving. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness). During the last 1 minute of cooking, place two cheddar slices on each patty and cover the pan briefly to melt the cheese.

Toast buns

While patties rest 2–3 minutes, spread softened butter on the cut sides of the brioche buns. Place buns butter-side down in a separate skillet over medium heat or on a griddle and toast until golden, about 1–2 minutes. Keep warm.

Assemble burgers

Spread mayonnaise (if using) on the bottom bun, add a small handful of shredded iceberg lettuce (optional), place the cheese-topped patty on the lettuce, drizzle about 1–2 tablespoons BBQ sauce over the patty, add 3 strips of bacon (crisply folded), top with 2–3 onion rings, add pickles and thin red onion rings as desired, then close with the top bun. Serve immediately.

Prepare onions

Peel the large sweet onion and slice into 1/2-inch rings. Carefully separate rings from each other and set aside. You will need about 6–8 medium rings total for two burgers.

Make batter

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and paprika. In a separate small bowl, lightly beat the egg and then whisk into the dry mix with the cold sparkling water until a smooth, slightly thick batter forms. Keep batter cold (set bowl over ice if your kitchen is warm).

Bread the rings

Set up a breading station with the batter bowl and a shallow bowl of panko breadcrumbs. Working one ring at a time, dip each onion ring into the batter to coat completely, then immediately press into panko to thoroughly coat. Place coated rings on a plate while you heat the oil.

Fry onion rings

Pour vegetable oil into a medium pot or skillet to a depth of about 1 to 1.5 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and bubbles immediately and browns in about 30–45 seconds, it's ready. Fry rings in batches without crowding for 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray and season lightly with a pinch of salt while hot.

Keep warm

Keep finished onion rings warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish cooking the patties and toast buns so they stay crisp for assembly.

If using pickles and raw red onion, place them on the prepared buns when assembling (see assembly step above). Taste and add extra BBQ sauce to preference. Serve the burgers immediately with extra BBQ sauce on the side.