Big Daddy Burger Recipe

In a medium bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, smoked paprika, onion powder, garlic powder, and salt. Whisk until smooth. Taste and adjust seasoning. Refrigerate until assembly (at least 15 minutes).

Peel the yellow onion and slice very thinly into rings. Separate into individual rings/strands.

In a bowl whisk together flour, cornstarch, and 0.5 tsp salt. Add cold club soda gradually and whisk until a slightly lumpy, thin batter forms (should lightly coat onion).

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Working in batches, toss onion rings in the batter, letting excess drip off, then carefully drop into hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch.

Use a slotted spoon to transfer fried onion straws to a paper towel–lined tray. Season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) if assembling later.

Divide the 1 lb chuck/brisket blend into four equal portions (about 4 oz each). Gently form each portion into a loose patty about 4 inches wide and 3/4 inch thick. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

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

Cook bacon in a skillet over medium heat until crisp, 6–8 minutes, turning occasionally. Transfer to paper towels to drain. Keep warm.

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add a light brush of neutral oil if not using a well-seasoned pan.

Place patties on the hot surface and cook undisturbed for about 3 minutes to develop a crust. Flip and immediately place a slice of cheddar on each patty. Cook another 2–3 minutes for medium (internal temp ~ 140–145°F / 60–63°C). Adjust time for desired doneness.

While patties finish, split the brioche buns and butter cut sides lightly. Toast face-down in a skillet or on the griddle until golden, about 1–2 minutes.

Slice the tomato into 1/4-inch rounds and season lightly with salt. Roughly chop or shred the lettuce so it fits nicely on the bun.

Assemble each burger: spread about 1 tablespoon of secret sauce on the bottom bun, add a small handful (~1/2 cup) of shredded lettuce, then place the cooked patty with melted cheddar on top. Add two slices of bacon, 3 pickle slices, a tomato round, and a generous pinch of onion straws. Drizzle about 1 tablespoon BBQ sauce over the onion straws. Spread a thin layer of secret sauce on the top bun and place it on the burger.

Serve immediately with extra onion straws and pickles on the side.