Bbq Burger Recipe

Combine ketchup, apple cider vinegar, brown sugar, Dijon mustard, soy sauce, smoked paprika, garlic powder, onion powder and hot sauce (if using) in a small saucepan. Whisk to combine.

Bring sauce to a gentle simmer over medium-low heat, stirring frequently. Reduce heat to low and simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning (more sugar for sweetness, vinegar for tang, or hot sauce for heat). Remove from heat and keep warm at room temperature.

Peel the onion and slice into 1/4–1/2-inch thick rings. Separate rings into strips if you prefer loose grilled strands.

Heat a skillet or griddle over medium-high heat. Add butter and olive oil. When butter foams, add the onion rings in an even layer (work in batches if necessary).

Season onions with 1/4 tsp salt and a light grind of black pepper. Let cook undisturbed 3–4 minutes until browned on the bottom, then flip and cook another 3–4 minutes until soft and caramelized at the edges. Remove to a plate and keep warm.

Divide the ground beef into two equal portions (about 8 oz each for the recipe as written). Gently form each portion into a patty slightly larger than the bun, making a shallow dimple in the center with your thumb to prevent doming.

Season both sides of each patty with kosher salt (about 1/2 tsp per side across both patties) and 1/4 tsp ground black pepper total, and brush or rub 1/2 tbsp Worcestershire sauce across the top of each patty.

Preheat a grill or heavy skillet to medium-high (about 400°F/200°C). Lightly oil the grate or pan with the vegetable oil.

Cook the patties 3–4 minutes per side for medium, adjusting time for desired doneness. During the last 1–2 minutes of cooking, spoon 2–3 tablespoons of the house-made BBQ sauce over each patty and place a slice of Swiss cheese on top. Close grill lid or cover pan to melt the cheese, about 1–2 minutes.

Remove patties to a plate and tent with foil to rest for 3–4 minutes. This helps redistribute juices and finish setting the cheese and sauce.

While patties rest, spread butter on the cut sides of the buns. Toast cut-side down in a hot skillet or on the grill for 1–2 minutes until golden and crisp.

To assemble: spread a thin layer (about 1–2 tbs) of the house BBQ sauce on the bottom bun, place lettuce (if using), add the rested patty with melted Swiss, top with a generous spoonful of grilled onions, add pickles if desired, then the top bun with a light swipe of extra sauce.

Serve immediately with extra BBQ sauce on the side.