Western Burger Recipe

Make sauce

In a small saucepan over medium heat combine pineapple juice, crushed pineapple, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Stir to combine.

Bring mixture to a simmer, reduce heat to low and stir in bourbon. Simmer gently, uncovered, 12–15 minutes until slightly thickened. Stir occasionally to prevent sticking and, if desired, mash some pineapple for a smoother texture.

Taste and adjust seasoning. Remove from heat and let cool slightly. Keep warm for assembly or refrigerate up to 5 days.

Cure and cook bacon

Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil and place a rack on top. Lay bacon strips on the rack in a single layer.

Brush each strip lightly with honey and sprinkle with black pepper. Roast in the oven 12–16 minutes until edges are crisp but not burnt. For extra chew, reduce time to 10–12 minutes; for very crispy, cook 16–18 minutes. Remove and transfer to paper towels to drain.

Prepare onion

Peel the onion and slice into 1/2-inch (about 12 mm) rings. Separate rings into individual circles, set aside the smaller inner rings for snacks or discard.

In a bowl whisk together flour, cornstarch, baking powder and salt. Slowly whisk in cold sparkling water until a smooth, slightly thick batter forms. Keep batter cold in the fridge for 10 minutes.

Heat vegetable oil in a deep pot or deep-fryer to 180°C (350°F). Pat onion rings dry with paper towels, dredge lightly in a little extra flour (shake off excess), then dip into the batter to coat completely.

Working in batches, fry 2–3 rings at a time until golden brown, about 2–3 minutes per batch. Use a slotted spoon to transfer to paper towels to drain and season immediately with a pinch of salt.

Form patties

Divide ground beef into 4 equal portions (about 4 oz/115 g each) and gently form into 3/4-inch thick patties. Make a slight dimple in the center of each patty with your thumb to prevent doming during cooking. Season both sides with salt and pepper.

Heat a heavy skillet or cast-iron pan over medium-high heat. Add vegetable oil and 1/2 tbs butter. When shimmering, add patties (work in 2 batches if needed) and cook 3–4 minutes per side for medium-rare to medium, or longer to desired doneness.

During the last 1 minute of cooking, top each patty with a slice of cheddar and a small spoonful (about 1 tbs) of the bourbon pineapple BBQ sauce. Cover pan with a lid to help cheese melt. Remove patties and rest 2 minutes.

Meanwhile, spread remaining 1/2 tbs butter on cut sides of buns and toast in a separate skillet over medium heat until golden, about 1–2 minutes per side.

Build the burger

Spread 1 tbs mayonnaise on the bottom bun and 1/2 tbs mustard on the top bun. Place the cheddar-topped patty on the bottom bun.

Lay two slices of honey-cured bacon across the patty, spoon an additional 1–2 tbs of bourbon pineapple BBQ sauce over the bacon, add pickles if using, then top with a freshly fried onion ring.

Place the top bun on the onion ring. Serve immediately with extra BBQ sauce on the side and garnish with chopped parsley if desired.