Western Burger Recipe

Form and season patties

Divide the ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun. Avoid overworking the meat. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking. Season both sides evenly with kosher salt and black pepper and brush or rub Worcestershire sauce onto both sides.

Cook patties

Heat a cast-iron skillet or heavy grill pan over medium-high heat until very hot. Add 1 tsp vegetable oil and swirl. Place the patties in the pan and cook uncovered 3-4 minutes on the first side until a brown crust forms. Flip once and cook 2-3 minutes for medium (internal temp ~140–145°F / 60–63°C). During the last 1 minute of cooking, place a slice of cheddar on each patty, cover the pan with a lid or a piece of foil to melt the cheese. Remove patties and rest on a plate tented with foil for 3 minutes.

Make the sauce

Combine ketchup, brown sugar, apple cider vinegar, yellow mustard, smoked paprika, onion powder, garlic powder, hot sauce and 1 tbsp water in a small saucepan. Whisk to combine. Bring to a gentle simmer over medium-low heat, stirring frequently. Reduce heat to low and simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning (add more brown sugar for sweetness, vinegar for tang, or hot sauce for heat). Reserve 2 tablespoons for serving and keep the rest warm; sauce will thicken as it cools.

Cook bacon

While the sauce simmers or patties rest, cook the bacon. In a skillet over medium heat, lay out bacon strips and cook 3–5 minutes per side until crisp to your preference. Transfer to a paper-towel-lined plate to drain and keep warm. Break each strip in half if needed to fit the bun.

Prepare onion straws

Peel the onion and slice very thinly into rings; separate into individual rings or short strips. In a medium bowl combine the flour, cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Toss the onion slices in the dry mixture until evenly coated, shaking off excess. Pour 1 cup vegetable oil into a medium saucepan (or use a deep-fryer) and heat to 350°F (175°C). Fry the coated onion in small batches 1–2 minutes until golden brown and crisp, stirring gently to prevent clumping. Use a slotted spoon to transfer to paper towels and immediately season lightly with a pinch of salt. Keep warm and crisp; they will crisp more as they cool.

Toast buns

Butter the cut sides of the burger buns with the unsalted butter. On the same skillet used for patties (wipe out excess fat if necessary) or in a clean pan, toast the buns butter-side down over medium heat until golden, about 1 minute. Remove and keep warm.

Assemble burgers: Spread about 1 tablespoon of the warm homemade BBQ sauce on the bottom half of each toasted bun. Place the cheddar-topped patty on the sauce, top each patty with 2 pieces of bacon, then a generous handful of onion straws. Add pickle slices if using. Spoon the reserved 1 tablespoon BBQ sauce over the onion straws (or on the top bun) and close the burger with the bun top. Serve immediately with extra sauce on the side.