Bbq Bacon Burger Recipe
wi cheddar, bbq sauce, haystack onions, pretzilla bun
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Ingredients
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Burgers & Assembly
Bacon & Topping
Optional finishing
Method
Burgers & Assembly
Form patties
Divide the 1 lb ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.
Season
Season both sides of each patty evenly with salt, black pepper, garlic powder, and smoked paprika.
Toast buns
Heat a skillet or griddle over medium heat. Melt 1 tablespoon butter and spread on the cut sides of each pretzel bun. Place buns cut-side down on the skillet until golden and crisp, 1–2 minutes. Remove and set aside.
Cook patties
Increase heat to medium-high and add a thin film of oil or place patties on a hot, dry cast-iron skillet/grill. Cook patties 3–4 minutes on the first side until well-browned. Flip, place 2 cheddar slices on each patty, cover the pan (or tent with foil) and cook another 3–4 minutes for medium (adjust time for desired doneness). Remove patties to a resting plate.
Assemble burgers
Spread about 1 tablespoon barbecue sauce on the bottom half of each toasted pretzel bun. Place the cheddar-topped patty on the sauced bun, then layer 3 slices of pickle and 3 slices of cooked bacon (see Bacon & Topping section for bacon cooking). Spoon an additional 1 tablespoon of BBQ sauce on top of the bacon if desired. Pile about 1/2 cup haystack onions on each burger, then spread a thin layer of mayo or mustard on the bun top if using. Close burger and serve immediately.
Bacon & Topping
Cook bacon
Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until bacon is crisp and browned, about 8–10 minutes. For extra flavor, during the last minute brush each slice lightly with 1 tablespoon of the barbecue sauce (reserve remaining sauce for assembly) and let caramelize for 30–60 seconds per side. Remove bacon to a paper towel-lined plate to drain; when cool, cut or fold into thirds to fit on burgers.