Swamp Fox Burger Recipe

Form Patty

Gently form the 1/2 pound ground beef into a single patty about 3/4 to 1 inch thick, taking care not to overwork the meat. Make a shallow dimple in the center with your thumb to help the patty cook flat.

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

Heat a heavy skillet, cast-iron griddle, or grill over medium-high heat. Add the vegetable oil and swirl to coat the surface; it should shimmer but not smoke.

Place the patty on the hot surface. Cook for about 4 to 5 minutes on the first side without moving, until a deep brown crust forms. Flip once and cook an additional 4 to 5 minutes for medium (internal temperature about 160°F / 71°C for a 1/2-lb beef patty). Adjust time +/- for desired doneness.

During the last 1 minute of cooking, place the cheddar cheese on top of the patty and cover the pan or close the grill lid to melt the cheese.

Remove the patty and let it rest for 2 minutes while you finish the toppings and toast the bun.

Fry the Onions

While the patty cooks (or in a separate skillet if preferred), melt the unsalted butter in a small skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and golden brown, about 8–10 minutes. If onions begin to stick, add a splash of water. Season lightly with a pinch of salt. For more caramelization, reduce heat and cook up to 15–20 minutes.

Cook the Bacon

In a separate skillet over medium heat (or in the same pan used for the onions if you have space), cook the applewood smoked bacon until crisp, about 3–5 minutes per side depending on thickness. Transfer to a paper towel–lined plate to drain. If desired, keep bacon warm in a low oven (200°F / 95°C).

Spread the barbecue sauce on the top (or bottom) bun or brush lightly over the melted cheddar on the patty just before assembling.

Toast the Bun

Lightly butter the inside faces of the burger bun (about 1 tsp butter total). Place cut sides down on a hot skillet or griddle for 30–60 seconds until golden and toasted.

Assemble the burger: place the bottom bun on a plate, add the cheese-topped patty, top with the fried onions, then the applewood smoked bacon slices, and brush or drizzle the barbecue sauce if not already applied. Add optional pickle slices. Cap with the top bun.

Serve immediately. Provide napkins—the 1/2 pound patty with bacon and sauce is hearty and best eaten hot.