John Wayne Burger* Recipe

Form the patties

Divide the 680 g ground chuck into four equal portions (about 170 g / ~6 oz each). Gently form each portion into a patty about 1/2 inch (1.3 cm) thick, making a slight dimple in the center of each patty with your thumb — this helps them cook flat. Handle the meat as little as possible to keep patties tender.

Season and rest

Lightly brush both sides of each patty with 1 tablespoon Worcestershire sauce (spread across patties), then season both sides evenly with kosher salt and freshly ground black pepper. Place patties on a tray, cover lightly, and chill in the refrigerator for 10–15 minutes while you prepare other components (this helps them hold shape when cooking).

Cook the patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add patties (do not overcrowd — cook in two rounds if necessary). Cook for about 3–4 minutes on the first side without moving until a deep brown crust forms. Flip and cook 2–4 minutes more for medium (adjust time for desired doneness). In the last 60–90 seconds of cooking, place a slice of cheddar on each patty and cover the pan loosely to melt the cheese.

Crisp the bacon

Preheat the oven to 200°C (400°F). Arrange 8 bacon slices in a single layer on a baking sheet lined with foil or parchment. Bake in the preheated oven for 12–16 minutes, until crisp to your liking. Remove and drain on paper towels. Keep warm (you can finish patties while bacon rests).

Prepare the onions

Peel the large yellow onion and slice it very thinly into rings. Separate rings into strings by running your fingers through them so you end up with long thin onion 'strings' (this creates the tumbleweed effect). Place the onion strings in a bowl and pour 180 ml buttermilk over them; let soak 10–15 minutes. Soaking removes some sharpness and helps the flour adhere.

Make the dredge

While onions soak, combine 1 cup all-purpose flour and 0.25 cup cornstarch in a large bowl. Add 1 tsp paprika, 0.25 tsp cayenne, 1 tsp salt, and 0.5 tsp black pepper. Mix thoroughly.

Dredge and fry

Heat at least 2–3 cm of vegetable oil in a deep skillet or pot to 175°C (350°F). Working in small batches, lift onion strings from the buttermilk (let excess drip off) and toss them in the flour mixture until well coated. Shake off excess flour and carefully add a loose handful of coated onions to the hot oil — do not overcrowd. Fry 2–3 minutes per batch, stirring gently, until golden brown and crisp. Use a slotted spoon to transfer fried onions to a wire rack or paper towels to drain. Immediately season lightly with a pinch of salt. Repeat until all onions are fried.

Finish the BBQ sauce

In a small saucepan over medium heat, combine 240 ml prepared BBQ sauce, 1 tablespoon brown sugar, and 1 tablespoon apple cider vinegar. Bring to a gentle simmer and cook 2–4 minutes, stirring, until slightly thickened and glossy. Taste and adjust (more sugar for sweetness, more vinegar for brightness). Keep warm on very low heat or remove from heat and set aside — it will be used as a glaze/dressing for the burgers.

Toast the buns

Split 4 brioche buns and spread the cut sides with unsalted butter. Toast buttered sides in a skillet over medium heat for 1–2 minutes until golden brown, or place under a broiler for 30–60 seconds watching carefully. Keep toasted sides up so they stay crisp.

Assemble the John Wayne Burger: place a toasted bottom bun on a plate, set the cheddar-topped patty on the bun. Lay two slices of crisp bacon across the patty. Heap a generous handful of tumbleweed fried onions over the bacon (press lightly so they stay on the burger). Spoon or drizzle 1–2 tablespoons of the warm BBQ glaze over the onions (adjust to taste). Cap with the toasted top bun.

Serve immediately while patties are hot, onions are crisp, and sauce is warm. Provide extra BBQ sauce on the side if desired.