Bbq Bacon Burger Recipe

Form patties

Divide ground chuck into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4" thick and slightly wider than the bun. Do not overwork the meat; press a shallow dimple in the center of each patty to prevent bulging while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or grill over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the patties. Cook undisturbed for 3-4 minutes until a deep brown crust forms.

Flip the patties and cook another 3 minutes. In the last 60–90 seconds of cooking, top each patty with a slice of smoked cheddar, cover the pan (or close grill lid) to melt the cheese. Remove from heat and rest 2 minutes.

Make the BBQ sauce

In a small saucepan combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, hot sauce and 2 tablespoons water. Bring to a gentle simmer over medium-low heat, stirring frequently to dissolve sugar.

Simmer uncovered for 6–8 minutes until slightly thickened. Taste and adjust sweetness or acidity as desired. Remove from heat and set aside; sauce will thicken a little more as it cools.

Mix burger sauce

In a small bowl whisk together mayonnaise, ketchup, yellow mustard, pickle relish, smoked paprika and lemon juice until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Cook bacon

In a skillet over medium heat, lay out 4 strips of bacon and cook, turning occasionally, until crisp (6–10 minutes depending on thickness). Transfer to a paper towel-lined plate to drain and keep warm.

Slice onion into thin rings and tomato into 4 even slices. Lightly sprinkle tomato and onion with 1/4 tsp salt and a pinch of black pepper; set aside for a minute to draw flavors.

Butter the cut sides of the burger buns with 1 tablespoon unsalted butter. Toast buns in a clean skillet or on the grill over medium heat until golden, about 1–2 minutes per side.

Place a lettuce leaf on the bottom bun. Spread about 1 tablespoon of Brews Burger Sauce onto the bottom bun over the lettuce.

Place the cheese-topped patty on the sauce. Spoon 1–2 tablespoons of warm Brews BBQ Sauce over the melted cheddar on each patty (adjust to preference).

Top each patty with 2 strips of crisp bacon, 2 tomato slices and a few rings of red onion. Add another small drizzle of burger sauce on the top bun if desired.

Close the burger, press gently, slice in half if desired, and serve immediately with extra BBQ sauce on the side.