Big Bubba Cheeseburger Recipe

Prepare onion

Peel the large sweet onion and cut 1/2-inch thick slices. Carefully separate rings and select one large intact ring for the burger. Reserve extra rings for other uses.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1 tablespoon cornstarch, 1/4 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a separate bowl beat 1 egg, then whisk in 1/2 cup milk and 1/4 cup cold sparkling water. Pour wet ingredients into dry and whisk until just combined; batter should be slightly thick but still pourable. If too thick, add up to 1 tablespoon more sparkling water.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed saucepan or skillet to a depth of 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30–40 seconds.

Fry onion ring

Pat the selected onion ring dry with paper towel. Dust the ring lightly with a tablespoon of flour (not listed separately) to help batter adhere. Dip the ring into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry 1–2 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate. Keep warm in a 200°F (95°C) oven while you cook the burger.

Form and season patty

Gently form the 1/3 lb ground beef into a 3.5–4 inch diameter patty about 3/4 inch thick, taking care not to overwork the meat. Make a shallow dimple in the center with your thumb to prevent doming. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Cook patty

Preheat a cast-iron skillet or griddle over medium-high heat and add a light brush of oil if needed. When the surface is hot and shimmering, place the patty on it. Cook without moving 3–4 minutes to develop a crust. Flip and cook 2–3 minutes more for medium doneness (adjust time for preferred doneness). During the last 60 seconds of cooking, place 1 slice American cheese over the patty, cover with a lid for 30–45 seconds to melt the cheese.

Toast bun

While the patty rests for 1 minute, spread 1 teaspoon softened butter on each cut side of the bun halves and toast cut-side down on the skillet for 30–60 seconds until golden. Remove from heat.

Assemble burger

Spread 1 tablespoon mayonnaise on the bottom bun and 1 tablespoon ketchup on the top bun (or as desired). Place the lettuce leaf on the bottom bun, then the cheese-topped patty, tomato slices, and pickle slices. Gently set the warm golden onion ring on top of the patty. Cap with the top bun and press lightly to secure.

Serve immediately while the patty is hot and the onion ring is crisp. Optionally serve with fries or a side salad.