Beale Burger* Recipe

Prepare and bake

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack. Sprinkle brown sugar evenly over each slice and lightly grind black pepper over the top.

Bake for 15–20 minutes, until bacon is crisp at edges and sugar has caramelized (check at 12 minutes to prevent burning). Remove from oven and let cool on rack; candied bacon will harden as it cools. Once cool, break into pieces to fit on burgers (2 slices per burger).

Slice and batter

Peel the onion and cut into 1/2–3/4 inch thick rings. Separate rings and set aside. In a bowl, whisk together flour, cornstarch, baking powder and salt. Gradually whisk in cold sparkling water until a smooth, slightly thick batter forms (adjust if needed: batter should coat but not be overly thick).

Fry

Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Working in batches so oil temperature stays steady, dip onion rings in batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes per side or until golden brown and crispy. Remove to a paper towel-lined tray and season lightly with salt. Keep warm in a low oven (200°F/95°C) while finishing other batches.

In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce and salt. Bring to a gentle simmer over medium-low heat, stirring frequently. Simmer 6–8 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and let cool slightly; sauce will thicken more as it cools.

Form patties

Divide ground beef into four equal portions (about 5 oz / 140 g each). Gently form into patties about 3/4 inch thick and slightly wider than the buns (they will shrink). Make a shallow thumb indentation in the center of each patty to help them cook flat. Season both sides with kosher salt, black pepper and press 1/4 tsp Worcestershire into each patty surface.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Lightly oil the pan if needed. Cook patties 3–4 minutes per side for medium (adjust 1–2 minutes for rarer/weller). In the last minute of cooking, place a slice of cheddar on each patty and cover the pan to melt the cheese.

Prepare buns

Split pretzel buns and brush cut sides with melted butter. Toast buns cut-side down in a skillet or under a broiler until golden, about 1–2 minutes. Spread about 1 tablespoon mayonnaise on each bottom bun.

Assemble: On each bottom bun place a lettuce leaf (if using) and a cheddar-topped burger patty. Add two pieces of candied bacon per burger, then top with one thick onion ring. Drizzle about 1–2 tablespoons of homemade barbecue sauce over the onion ring (adjust to taste). Add pickle slices on top or on the side, then place the bun top. Serve immediately while hot and crispy.