Bbq Bacon Recipe

Form patty

Divide the 1/2 lb ground beef into a single patty (keep it as one 1/2-lb portion). Gently form into a round patty about 4–4.5 inches wide and roughly 3/4 inch thick, pressing a slight indentation in the center with your thumb to help it cook evenly.

Season

Pat both sides dry with paper towel. Lightly brush or rub 1 tsp vegetable oil over the outside to help searing. Season both sides evenly with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper just before cooking.

Cook patty

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Place the patty in the dry hot pan and sear without moving for 3–4 minutes to form a crust. Flip and cook the second side 3–4 minutes for medium (adjust 1–2 minutes more for medium-well). During the last 1–1.5 minutes of cooking, place the 2 Swiss cheese slices over the patty to melt, cover the pan briefly if needed to encourage melting. Remove the patty and tent with foil to rest while you finish other components.

While the patty rests or during its last minute of cooking, cook 3 strips of smoked bacon in a separate skillet over medium heat until crisp (about 6–8 minutes), turning occasionally. Transfer to a paper-towel-lined plate to drain. If you prefer extra crisp, place cooked bacon on a sheet and keep in a 200°F (95°C) oven for a few minutes to stay warm and crisp.

Prepare onion

Peel the onion and slice about 1/2-inch thick rings. Separate into individual rings. You need two large rings for the burger; reserve extras for frying or snacks.

Make batter

In a small bowl, whisk together 1/4 cup all-purpose flour, 1 tsp cornstarch, and a pinch of salt. Add 3 tsp cold water and the beaten egg (from the toppings list) and whisk until a smooth, slightly thick batter forms. If batter is too thick, add a little more water, 1 tsp at a time, until it coats the back of a spoon.

Bread the rings

Place 1/4 cup fine dry breadcrumbs in a shallow dish. Dip each onion ring first into the batter to coat, then dredge in breadcrumbs, pressing gently so breadcrumbs adhere. Set coated rings on a plate until ready to fry.

Fry

Heat about 1/2 cup neutral oil in a small heavy skillet over medium-high heat until shimmering (or to about 350°F if using a thermometer). Fry the onion rings in batches (do not overcrowd) until golden brown and crisp, about 1.5–2 minutes per side. Use tongs to flip. Transfer to paper towels and season lightly with salt. Keep warm in a low oven if necessary.

Toast bun

Spread 1 tsp softened butter on the cut sides of the bun. Toast buttered sides in a skillet or on a griddle over medium heat until golden, about 1–2 minutes.

Build burger

Spread 2 tbsp BBQ sauce on the bottom bun. Place the rested Swiss-topped patty on the sauced bun. Lay 3 bacon strips over the melted cheese. Arrange two fried onion rings on top of the bacon. Add optional pickles and lettuce if desired. Spread a little more BBQ sauce on the top bun and close the burger. Serve immediately.

Serve

Serve the BBQ Bacon burger hot with any sides you like. Estimated total internal doneness for medium is about 160°F for a 1/2-lb patty; adjust cooking time to desired doneness. Enjoy.