Outlaw Burger Recipe

Form patties

Divide the ground beef into 4 equal portions (approximately 4 oz each). Lightly shape each portion into a patty about 3/4-inch thick and slightly wider than your buns. Do not overwork the meat.

Season patties

Season both sides of each patty evenly with kosher salt, black pepper, smoked paprika, and garlic powder just before cooking.

Cook patties

Heat a heavy skillet or grill over medium-high heat until very hot. If using a skillet, add 1 tsp neutral oil. Place patties on the hot surface and cook about 3-4 minutes per side for medium (internal 140–145°F / 60–63°C), flipping once. For a smoky crust, press lightly with a spatula during the first 30 seconds of contact. Reduce time slightly if cooking thinner or prefer medium-rare.

Caramelize onions

While patties cook, slice the yellow onion thinly. In a separate skillet over medium heat, melt 1 tablespoon butter. Add sliced onions, a pinch of salt, and cook, stirring occasionally, until soft and golden brown, about 10–12 minutes. Add brown sugar and apple cider vinegar in the last 2 minutes and cook until glossy and sticky. Remove from heat and set aside.

Warm barbecue sauce

In a small saucepan over low heat, warm 1/2 cup barbecue sauce for 2–3 minutes to loosen and bring out flavors. Keep warm on very low heat until ready to use.

Combine onions and BBQ

Mix half of the warmed barbecue sauce into the caramelized onions (reserve the rest for spreading on buns and finishing). This creates the saucy onion topping for the burgers.

Toast buns

Butter the cut sides of the buns with the 2 tablespoons butter. Place buns buttered-side down on a hot skillet or grill for 1–2 minutes until golden and crisp. Remove and keep warm.

Melt cheese on patties

In the last minute of the patties' cooking time, place a slice of sharp cheddar on each patty and cover the pan or close the grill lid briefly to melt the cheese, about 30–60 seconds.

Assemble burgers

Spread a thin layer of the reserved warmed barbecue sauce on the bottom bun. Place a lettuce leaf and a slice of tomato on the bottom bun (optional to keep juices from sogging). Place the cheddar-topped patty on the bun, spoon a generous portion of the barbecue-onion mixture over the cheese, add pickles, optional bacon and pickled jalapeños if using, then top with the top bun spread with a little more barbecue sauce if desired.

Serve immediately while hot with fries, coleslaw, or onion rings. Provide extra barbecue sauce on the side for dipping.