Rodeo Recipe

Form and prepare patties

Divide the pound of ground beef into four 4-oz portions and loosely form into balls (do not overwork). Keep chilled until ready to cook. Season both sides lightly with kosher salt and black pepper just before cooking.

Cook smash patties

Heat a heavy skillet or flat-top griddle over medium-high heat until smoking just slightly. Add 1 tablespoon vegetable oil and spread. Place two beef balls on the hot surface, leaving space between them. Using a sturdy spatula or a second flat spatula (or a weighted press) press each ball flat into a thin patty (~1/4" thick). Cook 2–3 minutes without moving until edges brown. Flip once and immediately place a slice of pepper jack cheese on each patty. Cook another 45–60 seconds until cheese melts and patty is cooked through but still juicy. Repeat with remaining two patties. Keep patties warm on a baking sheet tented with foil.

Toast buns and assemble

Lightly butter or oil cut sides of brioche buns and toast on the griddle until golden, about 30–45 seconds. On the bottom bun spread a thin layer of Carolina BBQ ketchup, add lettuce leaf, then a slice of tomato. Place one cheesy smash patty on each bun bottom.

While patties cook, melt 1 tablespoon butter with 1 teaspoon olive oil in a medium skillet over medium-low heat. Add the thinly sliced onion and 1/4 teaspoon salt. Cook, stirring occasionally, until soft and golden brown, 18–25 minutes. If onions begin to stick, add a tablespoon of water to deglaze. Stir in 1/2 teaspoon brown sugar during the last 2–3 minutes to deepen color and flavor. Remove from heat and keep warm.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel–lined plate and drain. When cool, halve the slices crosswise if needed to fit buns.

For onion strings: separate onion into individual thin rings. In a bowl whisk together 1/2 cup flour, 2 tsp cornstarch, 1/4 tsp salt and 1/4 tsp black pepper. Toss onion rings with the dry mixture to coat. Heat neutral oil in a deep skillet or pot to 350°F (175°C) or until a breadcrumb sizzles when dropped in. Fry onion rings in batches for 1–2 minutes until crisp and golden. Use a slotted spoon to transfer to paper towels and season lightly with salt. Keep warm and crisp.

Make jalapeno aioli and finish sauces

In a small bowl combine 1/4 cup mayonnaise, minced jalapeno, 1 tsp lime juice, 1/2 tsp minced garlic, and 1/8 tsp salt. Mix until smooth — this is the jalapeno aioli. In another small bowl, combine 1/4 cup Carolina-style BBQ ketchup with 1 teaspoon mustard; stir until uniform. Taste and adjust seasoning.

On top of each cheesy patty add a generous spoonful of caramelized onions, two pieces of crispy bacon (or one halved slice), and a small pile of onion strings for crunch. Drizzle about 1 tablespoon Carolina BBQ ketchup mixture over the onions and bacon, then add about 1 tablespoon jalapeno aioli to the top bun. Close the sandwich and press gently.

Serve immediately with fries or pickles. The recipe yields two sandwiches.