The Beale Burger Recipe

Prepare and bake bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices flat on the rack. Sprinkle brown sugar evenly over each slice and finish with a light dusting of cracked black pepper. Bake until sugar is caramelized and bacon is crisp at the edges but still pliable in the center, about 15–20 minutes (watch closely near end). Remove from oven and let cool on rack 5 minutes; sugar will harden. Transfer to parchment to cool—break into pieces if needed.

Combine ketchup, apple cider vinegar, brown sugar, molasses, Dijon, Worcestershire, smoked paprika, garlic powder, salt, and pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning. Keep warm or cool and refrigerate until assembly.

Slice onion

Slice the onion crosswise into 1 to 1 1/4-inch thick rounds; separate into individual rings and reserve the largest intact rings for the burger. Pat rings dry with paper towel.

Make batter and heat oil

In a bowl whisk together flour, cornstarch, baking powder and salt. Gradually whisk in cold sparkling water until a thick, slightly lumpy batter forms. Chill batter 10 minutes in fridge. Heat vegetable oil in a heavy skillet or pot to 350°F (175°C).

Fry onion rings

Coat a large onion ring evenly in batter, letting excess drip back into bowl. Fry one or two rings at a time (do not crowd) until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining rings.

Divide ground beef into 4 equal portions (for 4 smaller patties) or 2 portions if making thicker burgers; for this recipe divide into 4 for sliders or 2 for large burgers. Gently form each portion into a patty about 3/4-inch thick, creating a shallow dimple in the center of each patty to prevent bulging. Do not overwork meat. Season both sides with kosher salt, black pepper and a light brush of Worcestershire.

Heat a cast-iron skillet or grill over medium-high heat and brush with 1 tbs neutral oil. Cook patties until nicely browned and cooked to desired doneness, about 3–4 minutes per side for medium (adjust time for size). During the last minute of cooking, place a slice of cheddar on each patty and cover with a lid or tent with foil to melt cheese.

Split pretzel buns and lightly butter cut sides. Toast buttered sides in a skillet or under a broiler until golden, about 1–2 minutes. Keep warm.

Build the Beale Burger

Assemble each burger: spread 1–2 tablespoons of the homemade barbecue sauce on the bottom bun. Place the cheddar-topped beef patty on the sauce, top with two pieces of candied bacon (or enough to cover), then set a warm thick onion ring on top of the bacon. Drizzle an additional teaspoon or two of barbecue sauce on the onion ring if desired. Cap with the toasted top bun.

Serve immediately while patties are hot, cheese is melted, bacon is sticky, and onion ring is crisp. Provide extra barbecue sauce on the side.