Western Burger Recipe

If using frozen onion rings, preheat oven and cook according to package instructions so they are hot and crispy when assembling burgers. If making homemade onion rings, prepare and fry or bake them now.

Make smoky mayo: in a small bowl combine mayonnaise, smoked paprika, hot sauce (if using), lemon juice, and salt. Stir until smooth. Refrigerate until ready to use.

Toast buns: spread softened butter on cut sides of hamburger buns. Heat a skillet or griddle over medium heat, toast buns cut-side down until golden, about 1–2 minutes. Set aside.

Slice tomato into 4 even slices and wash lettuce leaves. Have pickle slices ready.

Form patties

Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently form into patties about 3/4-inch thick and slightly wider than your buns (they will shrink). Do not overwork the meat. Season both sides with kosher salt, black pepper, garlic powder, and onion powder.

Heat pan or grill

Preheat a cast-iron skillet or grill over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and spread to coat. If using a grill, brush the grates with oil.

Cook patties

Place patties on the hot skillet or grill. Cook for 3–4 minutes on the first side without pressing. Flip and brush the top of each patty with a generous tablespoon of BBQ sauce. Continue cooking 3–4 minutes for medium (internal temperature 145–150°F / 63–66°C). During the last 1 minute of cooking, place a slice of cheddar on each patty and close the grill lid or cover the skillet to melt the cheese.

If you prefer well-done, cook an extra 2 minutes per side. Remove patties to a plate and let rest for 2 minutes.

Spread about 1 tablespoon smoky mayo (or regular mayonnaise if skipping) on the bottom half of each toasted bun.

Place a lettuce leaf on the mayo, then a tomato slice, followed by the cheesy burger patty.

Top each patty with one cooked bacon strip and two onion rings (arrange so they sit evenly). Drizzle an additional tablespoon of BBQ sauce over the onion rings and bacon if you like it saucier.

Add two pickle slices on top, then finish with the top bun. Press gently to compact and serve immediately.

Serve Western Burgers hot with extra BBQ sauce on the side and classic sides such as fries, coleslaw, or a simple salad.

Estimated resting/cooling time: none required, burgers are best served immediately while hot and crispy.