Bbq Burger Recipe

Form and season patties

Divide the 1 lb ground beef into 2 equal portions (about 8 oz each). Gently form each into a patty about 3/4-inch thick and slightly wider than the buns, making a shallow indentation in the center of each patty with your thumb to reduce doming. Season both sides evenly with kosher salt, black pepper, and smoked paprika. Lightly brush or rub each patty with the Worcestershire sauce.

Preheat a grill or heavy skillet (cast-iron) over medium-high heat. Add 1 tsp vegetable oil to the skillet and let it heat until shimmering (if using a grill, oil the grates).

Cook the patties 3-4 minutes per side for medium (internal temp 160°F/71°C), or adjust time for desired doneness. If using cheese, place cheddar slice on each patty during the last 1 minute of cooking and cover briefly to melt.

Prepare bacon

While the patties cook, place applewood-smoked bacon in a cold skillet and cook over medium heat, flipping occasionally, until crisp but not brittle, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and keep warm.

Sauté onions

Slice the yellow onion into 1/4-inch rings. In the same skillet used for bacon (leave about 1 tablespoon bacon fat; add butter if needed), add 1 tbsp unsalted butter and the sliced onions. Sauté over medium heat until translucent and starting to caramelize, about 8–10 minutes. Stir in 1 tsp light brown sugar and 1 tsp apple cider vinegar during the last 1–2 minutes to enhance sweetness and deglaze the pan. Remove from heat.

Warm the BBQ sauce in a small saucepan over low heat for 2–3 minutes until slightly thinned and warm. (Reserve a tablespoon for the bun spread if desired.)

If you prefer milder jalapeño heat, briefly pat pickled jalapeños dry; otherwise use as-is.

Toast buns

Split the buns and lightly brush cut sides with a little butter or oil. Toast cut sides on a skillet or grill for 1–2 minutes until golden and crisp.

Assemble burgers

Spread 1 tbsp mayonnaise mixed with 1 tsp yellow mustard on the bottom bun. Place leaf lettuce (if using) on the bottom bun. Set the cooked cheeseburger patty on top. Brush or spoon about 2 tbsp warmed BBQ sauce over the patty. Add 3 slices of applewood-smoked bacon (for each burger use 3 slices) and a generous spoonful of sautéed onions. Top with pickled jalapeños to taste (about 1–2 tbsp per burger). Finish with the top bun. Serve immediately.

Optional: Serve with extra BBQ sauce on the side and fries or coleslaw.