The Rodeo Burger Recipe

In a small saucepan combine 2 tbsp sugar, 2 tbsp apple cider vinegar, 2 tbsp water and 1/4 tsp salt. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Add the 1/2 cup thinly sliced jalapeños to the syrup, reduce heat to low, and simmer 2–3 minutes until jalapeños are slightly softened but still bright green.

Remove from heat and let cool in the syrup to room temperature. Transfer jalapeños and syrup to a small container; they will continue to candy as they cool. (Makes enough for one burger; can be made ahead and refrigerated up to 2 weeks.)

Heat 2 cups vegetable oil in a heavy skillet or a deep pot to 350°F (175°C) if you have a thermometer. If not, heat over medium and test with a small drop of batter — it should sizzle and float.

Separate onion into rings and pat dry. In a bowl whisk together 1/2 cup flour, 2 tsp cornstarch, 1/4 tsp baking powder and 1/4 tsp salt.

Add 1/2 cup cold sparkling water to the dry mix and whisk until a smooth, slightly thick batter forms. Keep batter cold for crisper rings.

Dip onion slices into batter, letting excess drip back to the bowl, then carefully lower into hot oil. Fry 1–2 rings at a time to avoid crowding, 2–3 minutes until golden and crisp.

Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt. Keep warm in a low oven (200°F/95°C) while you finish the burger.

In a small skillet over medium heat, cook 2 slices thick-cut bacon until crisp, 6–8 minutes, turning as needed. Drain on paper towels and keep warm.

Divide the Wagyu blend into an 8 oz patty (already specified) and form gently into a round patty about 3/4–1 inch thick. Do not overwork the meat; press a shallow dimple in the center to minimize doming while cooking.

Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper, then press about 1 tbsp blackening seasoning evenly onto both sides so the exterior is well coated.

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tbsp vegetable oil. When oil is shimmering, add the patty and sear 3–4 minutes on the first side without moving to develop a crust.

Flip the patty and immediately top with 1.5 oz Cheddar-Jack cheese. Cook another 3–4 minutes for medium (adjust time for desired doneness). Tent with a lid for 30–45 seconds if needed to fully melt the cheese.

Transfer cooked patty to a plate and let rest 2–3 minutes while you toast the bun and finish assembly.

Butter the cut sides of the brioche bun lightly with 1 tsp softened butter.

Toast the bun, buttered side down, in the same skillet over medium heat until golden and slightly crisp, about 1–2 minutes. Remove from heat.

Spread 2 tbsp BBQ sauce on the bottom half of the toasted bun.

Place the BBQ-coated bottom bun on a plate. Add optional lettuce and pickles if using.

Set the blackened Wagyu patty with melted Cheddar-Jack on the bun.

Top the patty with the two slices of crisp bacon, a heaping tablespoon of candied jalapeños (drain excess syrup to taste), and finish with one fried onion ring stacked on top.

Add the top brioche bun and press lightly. Secure with a skewer if needed and serve immediately.