Bbq Burger Recipe

Mix and form patties

In a bowl, combine ground beef, 1 tsp salt, 1 tsp black pepper, and 1 tsp Worcestershire sauce. Mix gently until just combined — do not overwork. Divide into 4 equal portions and form into patties about 3/4-inch thick, making a slight indentation in the center of each to prevent doming while cooking.

Cook patties

Heat a large skillet or grill over medium-high heat and brush with 1 Tbsp vegetable oil. When hot, cook patties 3-4 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, place one slice of cheddar cheese on each patty, cover briefly to melt.

Slice the burger buns and spread a thin layer of butter on cut sides. In a separate skillet or on the grill, toast buns cut-side down over medium heat until golden, about 1-2 minutes. Thinly slice the red onion into rings for raw topping or for battering into onion rings (see next section). Prepare lettuce and pickles if using.

Prepare onion

Peel the large yellow onion and cut into 1/2-inch thick slices. Separate into individual rings. Reserve a handful of larger rings for batter-frying.

Make batter

In a bowl, whisk together 1 cup all-purpose flour, 2 Tbsp cornstarch, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper. Gradually whisk in 1 cup cold sparkling water until a smooth, slightly thick batter forms. Keep batter cold (set bowl over ice if needed).

Heat oil and fry

Pour about 3-4 cups vegetable oil into a heavy-bottomed pot or deep skillet and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and float. Working in batches, dredge onion rings in a little flour (shake off excess), dip into the batter, then carefully lower into hot oil. Fry until golden brown and crisp, about 2-3 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and season immediately with a pinch of salt.

Assemble burgers: Spread about 1-2 Tbsp of BBQ sauce on the bottom half of each toasted bun. Place a lettuce leaf if using, then the cheddar-topped patty. Add 2-3 raw red onion rings (or one fried onion ring for a decadent option), 2 pickles per burger if desired, then drizzle a little more BBQ sauce on the top bun. Close and serve immediately with remaining onion rings.