Sheriff Burger Recipe

Combine ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, hot sauce (if using), water, and salt in a small saucepan. Whisk to combine.

Bring mixture to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 6–8 minutes until slightly thickened. Taste and adjust seasoning (more brown sugar for sweetness, vinegar for tang, or hot sauce for heat). Remove from heat and keep warm or refrigerate if making ahead.

Preheat oven to 400°F (200°C). Place bacon on a rimmed baking sheet in a single layer and roast 12–18 minutes until crisp but not burnt. Transfer to paper towel-lined plate and keep warm. Once cool, roughly chop into pieces for topping.

Slice the yellow onion very thin (use a mandoline or sharp knife) into strings. Place the onion slices in a bowl and pour buttermilk over them. Let soak 10 minutes; this tenderizes and helps batter adhere.

In a shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, and 0.5 tsp salt. Heat 2 cups vegetable oil in a medium skillet or deep fryer to 350°F (175°C). Drain onion slices briefly from buttermilk, dredge in the flour mixture so they are well coated, shaking off excess.

Fry onion strings in batches for 1–2 minutes until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Season immediately with a light sprinkling of salt. Keep warm in a low oven (200°F/95°C) if needed.

Divide the ground beef into two equal portions (about 8 oz each). Lightly form into patties about 3/4-inch thick, making a shallow dimple in the center of each to prevent doming during cooking. Do not overwork the meat.

Season both sides of each patty with kosher salt, freshly ground black pepper, and 1 tsp Worcestershire sauce total divided between patties (or brush lightly). Let sit at room temperature while oil and pan heat, about 5–10 minutes.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Place patties in the pan and cook undisturbed for 3–4 minutes until a brown crust forms.

Flip patties and immediately top each with pepper jack cheese slice(s). Cook another 3–4 minutes for medium (adjust time for desired doneness). If necessary, cover pan for 30–60 seconds to help cheese melt.

Remove patties to a plate and tent with foil to rest for 3–5 minutes.

Butter the cut sides of the burger buns (about 1/2 tablespoon per bun) and toast in a skillet or on a griddle over medium heat until golden, about 1–2 minutes per side.

Spread about 1 tablespoon house-made BBQ sauce on the bottom bun. Place the rested cheese-topped patty on the sauce.

Top the patty with 3 dill pickle slices, half the chopped bacon pieces, and a generous handful (about 1/4 cup) of crispy onion strings.

Drizzle an additional 1/2 tablespoon BBQ sauce over the onion strings if desired. Finish with the top bun.

Optionally sprinkle a pinch of smoked sea salt and a little black pepper over the assembled burger for extra flavor. Serve immediately with extra BBQ sauce on the side.