Bbq Bacon Burger Recipe

Slice onions

Peel and halve the onions; slice into 1/4-inch thin half-moons.

Heat a large skillet over medium-low heat. Add butter and olive oil and let butter melt. Add sliced onions, sprinkle with 1/4 tsp salt and 1/2 tsp sugar. Stir to coat.

Cook onions slowly, stirring every 3–5 minutes, adjusting heat so they soften but don’t burn. After 20–25 minutes they will be deeply golden and sweet. If pan becomes dry or onions stick, add 1 tsp water or 1 tsp balsamic vinegar to deglaze and continue cooking another 2–3 minutes.

Season to taste with remaining salt and set onions aside, keeping warm.

In a large bowl combine shredded green cabbage, shredded red cabbage, shredded carrot, and julienned green apple.

In a small bowl whisk together apple cider vinegar, mayonnaise, Dijon mustard, honey, neutral oil (if using), 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss thoroughly to combine. Taste and adjust salt, pepper or honey. Refrigerate for at least 10 minutes to allow flavors to marry. Keep chilled until assembly.

Preheat oven to 375°F (190°C) or use a skillet. Arrange bacon slices on a wire rack over a baking sheet for even crisping.

Bake bacon for 12–18 minutes until crisp (time depends on thickness). Alternatively, pan-fry over medium heat 6–8 minutes per side to desired crispness. Transfer to paper towels to drain.

Keep warm. If desired, chop bacon roughly for easier stacking on burgers.

Divide the 1.25 lbs ground beef into 4 even portions (about 5 oz each). Gently form into patties about 3/4-inch thick, making a shallow dimple in the center of each to prevent doming during cooking. Do not overwork the meat.

Season both sides of patties with 1 tsp kosher salt and 1/2 tsp black pepper total (distribute evenly). Brush or rub 1 tbsp Worcestershire sauce across patties if desired for extra flavor.

Preheat a grill or heavy skillet to medium-high. Lightly oil the cooking surface with 1 tsp vegetable oil.

Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, place a slice of sharp cheddar on each patty and cover the grill or pan to melt the cheese (about 1 minute). Remove patties and let rest 2 minutes.

Butter the cut sides of brioche buns with 1 tbsp unsalted butter. Place buns cut-side down on a hot skillet or griddle for 1–2 minutes until golden and lightly crisp. Keep warm.

Warm the BBQ sauce slightly in a small saucepan or microwave for 20–30 seconds so it spreads easily.

If you trimmed or chopped your bacon, reheat briefly with the sauce if you like a glazed bacon: add bacon to warmed BBQ sauce and toss to coat for 30 seconds; otherwise keep bacon separate for stacking.

Place bottom bun on a work surface. Spoon a thin layer (about 1–2 tbs) of warmed BBQ sauce on the bottom bun.

Place the cheddar-topped burger patty on the sauced bun. Top the patty with 1–2 slices of crispy bacon (or bacon strips glazed in BBQ sauce).

Add a generous tablespoon of caramelized onions over the bacon, then pile about 1/4 to 1/3 cup apple vinegar slaw on top.

If desired, add pickles. Spread a little BBQ sauce or reserved slaw dressing on the top bun and place it over the slaw.

Serve immediately with fries or chips. Garnish with chopped parsley on the side if using.