Bbq Bacon Black & Bleu Recipe

Gently form the 0.5-lb ground beef into a single patty about 3.5–4 inches wide and roughly 3/4–1 inch thick. Avoid overworking the meat to keep it tender.

Make a shallow indentation in the center of the patty with your thumb to help it cook evenly.

Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper just before cooking.

Cook the patty

Heat a cast-iron skillet or grill over medium-high heat and brush with 1 tsp vegetable oil. Cook the patty 3–4 minutes on the first side until a brown crust forms. Flip and cook 3–4 minutes for medium; adjust 1–2 minutes more for medium-well. During the last 1 minute of cooking, place the 2 Swiss cheese slices on the patty to melt and spoon 2 tbsp BBQ sauce over the top so it warms into the cheese.

While the patty cooks, place 3 bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp but still pliable, about 8–10 minutes. Alternatively, bake at 400°F (200°C) on a rimmed sheet for 12–15 minutes.

Drain bacon on paper towels and, if desired, pat lightly to remove excess grease.

Slice the large onion into 1/2-inch rings and separate into 2 onion rings for the burger (reserve extra slices if you want more).

In a bowl, whisk together 1/2 cup all-purpose flour, 1 tbsp cornstarch, 1/4 tsp baking powder and 1/4 tsp salt. Slowly whisk in 1/2 cup cold sparkling water until a smooth batter forms. Batter should coat the back of a spoon but still be light—add a splash more water if too thick.

Heat about 1 cup vegetable oil in a small heavy-bottomed saucepan or skillet to 350°F (175°C). If you don’t have a thermometer, test by dropping a little batter—if it sizzles and rises to the surface quickly, it’s ready.

Dip each of the two selected onion rings into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 1–2 minutes per side until golden brown and crispy. Remove to paper towels and season lightly with a pinch of salt.

Butter the bun halves with 1/2 tsp butter and toast cut-side down in a skillet or on the grill until golden, about 1–2 minutes.

Place the bottom bun on a plate. Optionally add lettuce leaf and tomato slice.

Set the cooked patty (with melted Swiss and warmed BBQ sauce) on the bun bottom.

Layer the 3 bacon strips on top of the patty, then sprinkle or dollop 2 tbsp blue cheese crumble evenly over the bacon (the heat will soften it).

Top with the two crispy onion rings, then place the top bun. Serve immediately.