Western Burger Recipe

Portion & Preheat

Divide 1 lb ground beef into four loosely packed 4 oz balls (for double smashed, you'll make two patties per burger). Do not overwork. Preheat a cast-iron griddle or heavy skillet over medium-high heat until smoking slightly (about 5–7 minutes).

Smash & Season

Brush griddle with 1 tbs vegetable oil. Place two meat balls on the hot surface per burger (so 4 balls total if cooking two burgers). Using a heavy spatula or a dedicated burger press, smash each ball flat to about 1/4" thickness. Immediately sprinkle each patty evenly with a pinch of kosher salt and some black pepper.

Cook & Melt Cheese

Cook smashed patties without moving for 2–3 minutes until edges are dark and crisp. Flip each patty and immediately top each with a slice of pepper jack cheese. Cook another 45–60 seconds until cheese melts and patties are cooked through. Remove patties to a plate and tent lightly with foil while you finish buns and assemble.

Halve brioche buns. Butter cut sides with 1 tbs unsalted butter. Return to the warm griddle, buttered side down, and toast until golden, about 30–60 seconds. Keep warm.

Slice & Batter

Cut the 1/2 large yellow onion into 1/3" thick rings; separate into individual rings. In a bowl whisk together 1/2 cup flour, 2 tsp cornstarch, 1/4 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. Add 1/2 cup cold sparkling water and whisk to a smooth batter—thicker than pancake batter but coating the back of a spoon. If batter is too thick, add a splash more water.

Fry Onion Ring

Heat neutral oil in a small heavy pot to 350°F (175°C) or heat until a drop of batter sizzles and rises. Working in batches, dredge rings in a light dusting of flour (optional for extra crispness), dip into the batter, then carefully lower into hot oil. Fry 1–2 minutes per batch until golden and crisp. Remove with a slotted spoon to paper towels and season immediately with a light pinch of salt. Keep warm on a rack in a low oven if needed.

Arrange 3 pickle slices per burger. Warm BBQ sauce slightly (10–15 seconds in microwave) or spoon room temperature sauce onto the bottom bun at plating time, reserving some to drizzle over patties if desired.

Prep Potatoes

Cut 1/2 lb russet potatoes into standard fries (1/4"–3/8" thick). Rinse in cold water until water runs clear to remove starch. Pat completely dry with kitchen towels.

Heat Tallow

In a heavy pot, heat 1 cup beef tallow to 325°F (160°C) for the first blanch. If you don't have a thermometer, heat until a small piece of potato sizzles gently but not violently.

Blanch Fries

Blanch fries in batches for 3–4 minutes until softened but pale. Use a slotted spoon to remove and drain on a rack or paper towels. Increase tallow temperature to 375°F (190°C) for final crisping.

Crisp & Season

Return blanched fries to hot tallow in small batches and fry 1–2 minutes until golden and crispy. Remove to paper towels, immediately season with 1/2 tsp kosher salt, and keep warm.

On the bottom toasted brioche bun spread about 1 tbs BBQ sauce. Place two pepper jack–topped smashed patties on the sauced bun (stacked). Add 3 dill pickle slices on top of the patties. Place one onion ring on top of pickles (for each burger). Drizzle another 1 tbs BBQ sauce over the onion ring if desired. Cap with the top toasted bun.

Serve each Western Burger immediately with 1/2 lb made-to-order fries cooked in beef tallow on the side.