Western Bacon Recipe

Split the sesame seed hamburger buns and toast the cut sides in a dry skillet or on a griddle until lightly golden.

Crisp the bacon slices in a skillet over medium heat until browned and crisp, then transfer to paper towels to drain.

Arrange lettuce leaves, tomato slices, and pickle slices on a plate for assembling the burgers.

Spread 2 tablespoons BBQ sauce on the cut side of each bottom bun.

Peel the onion and slice into 1/4-inch rings; separate the rings.

In a bowl, whisk together flour, cornmeal, paprika, garlic powder, salt, and pepper.

In a separate bowl, whisk the egg with milk to create a wet batter.

Dip each onion ring into the wet batter, then dredge in the dry mixture until evenly coated.

Heat vegetable oil in a deep pan to about 175°C (350°F). Fry onion rings in batches until golden brown, 2–3 minutes per batch. Drain on paper towels.

In a large bowl, combine ground beef with salt, black pepper, and Worcestershire sauce. Mix gently just until combined.

Divide the mixture into two equal portions and form into patties about 1.5 cm thick, slightly larger than the buns.

Heat a grill or skillet over medium-high heat. Cook patties for 3–4 minutes per side for medium, flipping once. During the last minute, place a slice of cheddar cheese on each patty to melt. In the final moments, add bacon slices to the pan to crisp if desired.

To assemble: place the bottom buns with BBQ sauce on a plate, add lettuce, tomato, and pickle slices. Top with the cheese-melted patties, then layer crispy bacon on top, followed by onion rings. Cap with the top buns and serve immediately.