Bbq Twist Tower Recipe

Mix and portion

In a large bowl combine ground beef, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and Worcestershire sauce. Gently mix with your hands or a spatula until just combined; avoid overworking. Divide the mixture into 4 equal portions and form each into a thin patty about 3–4 inches in diameter (they should be slightly larger than the buns to account for shrinkage).

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 tsp vegetable oil and swirl. Place the patties on the hot surface (work in batches if needed). Cook for 3–4 minutes on the first side without moving to develop a crust. Flip and cook another 2–3 minutes for medium (internal temp about 160°F / 71°C). In the last minute of cooking, top each patty with a half slice of cheddar so it melts. Transfer cooked patties to a plate and tent with foil to rest.

Caramelize onions

While patties rest, heat a medium nonstick skillet over medium heat. Add 1 tbsp butter. When melted, add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes, then reduce heat to medium-low so they slowly color and caramelize, about 8–10 more minutes.

Finish jam

Stir in the brown sugar and cook 1 minute to dissolve. Add apple cider vinegar, BBQ sauce and smoked paprika. Increase heat briefly to deglaze, stirring to incorporate browned bits, then reduce to low and simmer until thick and jammy, 3–5 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and keep warm.

Prep buns and toppings

Butter the cut sides of the buns with the 2 tbsp butter. Heat a large skillet or griddle over medium and toast the buns cut-side down until golden, about 1–2 minutes. Lay out lettuce leaves and tomato slices. Halve remaining cheese slices if not already halved. Measure the pickled jalapeños and sauce for assembly.

Assemble the BBQ Twist Tower

To build one tower (makes 4 towers total): On the bottom bun place a lettuce leaf and a tomato slice. Add a cooked cheesy patty, then spoon 1–1.5 tbsp BBQ onion jam over the patty. Add a second patty and more onion jam, then a few pickled jalapeño slices for heat. Add the third patty and a spoonful of the creamy BBQ/ranch sauce. Finish with the fourth patty and a small drizzle of sauce. Top with the top bun. If using wooden skewers, insert one through the center to hold the stack upright. Repeat for remaining towers.

Serve immediately while patties are hot, with extra BBQ onion jam and pickled jalapeños on the side. Sprinkle chopped chives or parsley over the tops for garnish if desired.

If using, soak wooden skewers 15 minutes before cooking to prevent burning. Insert skewers through assembled towers and trim excess. Garnish with chopped chives or parsley.