Ogd Burger* Recipe

Form patties

Divide 1 lb ground beef into two equal portions and gently form into two 4-inch patties about 3/4 inch thick. Do not overwork the meat. Make a shallow thumb indentation in the center of each patty to help prevent doming.

Season

Season both sides of the patties with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp garlic powder just before cooking.

Cook patties

Preheat a cast-iron skillet or grill over medium-high heat. When hot, add the patties and cook 3-4 minutes per side for medium (adjust time for desired doneness). In the last 1 minute of cooking, top each patty with 2 oz (approx. 2 slices) pepperjack cheese, cover or tent with foil to melt the cheese.

Toast buns

While patties rest 3-4 minutes, spread softened butter on cut sides of 2 buns and toast in a hot skillet or griddle until golden, about 1-2 minutes. Keep warm.

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay 8 oz thick-cut bacon in a single layer on the rack. If using, sprinkle 1 tbsp brown sugar and 1/4 tsp coarse black pepper over the bacon for a glazed finish.

Bake

Bake for 12-18 minutes until the bacon is deep golden and crisp at the edges but still slightly chewy in the center (adjust time for thickness). Remove and transfer to paper towels to drain.

Slice (if needed)

If bacon pieces are long, cut them in half to fit the sandwich; reserve warm.

Slice onion

Peel and slice the onion into 1/2-inch rings. Separate into individual rings and set aside.

Make batter

In a bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 3/4 tsp salt. Gradually whisk in 3/4 cup cold sparkling water or beer until a smooth, slightly thick batter forms. Do not overmix; a few small lumps are fine. Keep batter cold (you can set the bowl in an ice bath).

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed pan to a depth of roughly 1.5 inches. Heat over medium-high until oil reaches 350–375°F (175–190°C) or a small drop of batter sizzles and rises immediately.

Fry onion rings

Working in small batches (do not overcrowd), dredge onion rings lightly in a thin layer of flour (optional), then dip into the cold batter to coat. Carefully lower into hot oil and fry 2-3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to paper towels and season immediately with a pinch of salt. Keep warm in a low oven while finishing remaining rings.

Prepare sauce & spread

If using a store-bought OGD-style BBQ sauce, give it a quick stir. In a small bowl, mix 2 tbsp mayonnaise with 2 tbsp BBQ sauce to make a creamy BBQ spread (reserve remaining BBQ sauce for extra drizzling).

Assemble burger

Spread the mayo-BBQ mixture on the bottom bun. Place one pepperjack-topped patty on the bun. Add 3-4 slices of thick-cut bacon on top of the patty. Add 2-3 onion rings over the bacon. Top with 2 dill pickle slices and a drizzle (about 1 tbsp) of additional OGD BBQ sauce. Cap with the top bun.

Serve

Serve immediately with remaining onion rings on the side and extra BBQ sauce for dipping.