Rodeo Burger Recipe

Form and season patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form into patties about 4.5 inches in diameter and roughly 3/4 inch thick, making a slight dimple in the center of each to reduce doming. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Cook patties

Preheat a grill or heavy skillet to medium-high heat and brush the grill grates or skillet with 1 tbsp vegetable oil. Cook the patties 3–4 minutes on the first side without moving them, then flip and cook 2–3 minutes for medium (adjust time for desired doneness). In the last 1 minute of cooking, place a slice of American cheese on each patty and close the grill lid or cover the skillet to melt the cheese. Remove patties and let rest while assembling (about 2 minutes).

Prepare grilled onions

While patties cook, heat 1 tbsp unsalted butter in a skillet over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until soft and caramelized, about 12–15 minutes. Cook longer if you want deeper color and sweeter flavor. Season lightly with a pinch of salt. Keep warm.

Make beer-style batter for onion rings

Heat 1 cup vegetable oil in a medium saucepan to 350°F (175°C) for frying. In a bowl, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt, and 1 tsp black pepper. In a separate small bowl, beat 1 large egg and combine with 1 cup cold sparkling water. Pour the wet ingredients into the dry and whisk until just combined — batter should be slightly lumpy and cold.

Batter and fry onion rings

Separate the onion into rings about 1/2 inch wide and pat dry. Working in batches, dredge rings in a light dusting of flour (optional), dip into the batter, then carefully lower into the 350°F oil. Fry until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray and season immediately with a pinch of salt. Fry enough rings to place two per burger (typically 2 large rings per burger).

Toast buns

Butter the cut sides of the 2 burger buns with 1 tbsp unsalted butter. Toast face-down in a skillet over medium heat or on the grill until golden, about 1–2 minutes.

Assemble Rodeo Burgers

Spread about 1.5 tablespoons of BBQ sauce on the bottom half of each toasted bun. Place the cheese-melted patty on top of the sauce. Spoon a generous portion (about 2–3 tablespoons) of the grilled onions over each patty. Top each with two fried onion rings. Add pickles if desired. Spread a thin layer of BBQ sauce on the top bun, close the sandwich, and serve immediately.