Western Burger Recipe

Form and season patty

Gently shape the 1/4 lb ground beef into a patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center with your thumb to prevent puffing. Season both sides with kosher salt and freshly ground black pepper.

Cook patty

Heat a skillet or griddle over medium-high heat. Add 1 tsp neutral oil and let it heat until shimmering. Place the patty in the pan and cook undisturbed 3–3.5 minutes until a brown crust forms. Flip and cook 2.5–3 minutes for medium (adjust time for desired doneness). During the last 60–90 seconds, place a slice of cheddar on the patty to melt and lay the cooked bacon strips on top so they warm and adhere to the cheese.

Toast bun

While the patty rests 1–2 minutes after cooking, butter the cut faces of the bun and toast them in a separate skillet or under a broiler until lightly golden, about 30–60 seconds per side.

Assemble burger

Spread 1 tbsp local BBQ sauce on the bottom bun, place lettuce leaf (and tomato slice if using), set the cheeseburger with bacon on top, add onion rings (see onion ring step), add pickles if desired, then brush an additional 1 tsp BBQ sauce on the top bun and close the burger.

Prepare onion

Peel the quarter onion and slice into 1/4-inch rings. Separate rings and set aside.

Make batter

In a small bowl, whisk together 1/4 cup all-purpose flour, 1 tsp cornstarch, 1/8 tsp baking powder, 1/8 tsp salt, and a pinch of cayenne if using. Add 1/4 cup cold sparkling water and whisk until a slightly thick, smooth batter forms. Keep batter cold for best crispiness.

Fry onion rings

Heat 1 cup vegetable oil in a small skillet over medium-high heat until it reaches 350°F (or hot enough that a drop of batter sizzles immediately). Dredge onion rings in a light dusting of flour (optional for extra crisp), then dip into the batter, letting excess drip off. Fry rings in a single layer 1–2 minutes per side until golden brown. Transfer to paper towels and season immediately with a pinch of salt. Use 2–3 rings per burger (reserve extras as garnish or side).

Fries (if chosen)

If using frozen fries: bake or fry according to package directions and season with salt. If using fresh potatoes: cut into 1/4–3/8-inch fries, rinse and dry, toss with 1 tsp oil and a pinch of salt, roast on a sheet at 425°F for 20–25 minutes, turning once, until golden and crisp.

Salad (if chosen)

Combine 1 cup mixed salad greens with any desired veg. Dress lightly with 1 tbsp vinaigrette and toss just before serving. Season to taste.

Serve the assembled burger immediately with the choice of fries or salad on the side. Offer extra local BBQ sauce in a ramekin for dipping. Estimated plating: burger topped with 2 warmed bacon strips, melted cheddar, 2–3 onion rings, lettuce and optional tomato and pickles.