Western Bacon Burger with Crispy Onion Rings

Name: Western Bacon Burger with Crispy Onion Rings
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground beef, 80% lean / 20% fat, cold, straight from the fridge; 1 tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 8 slices (225 g) thick-cut bacon, cold, laid out flat; 4 slices (115 g) sharp cheddar cheese, sliced about ⅛ inch (3 mm) thick; ½ cup (120 ml) smoky barbecue sauce, divided: ¼ cup (60 ml) for brushing the patties, ¼ cup (60 ml) for the buns; 4 buns (280 g) brioche hamburger buns, split; 2 tbsp (28 g) unsalted butter, melted; 12 slices (60 g) dill pickle chips, patted dry (optional); 4 small leaves (40 g) green leaf lettuce, washed, dried and torn to bun size (optional); 2 onions (600 g) large yellow onions, peeled, cut crosswise into ½-inch (1.25 cm) slices and separated into rings; 1 cup (120 g) all-purpose flour, for the batter; 2 tbsp (16 g) cornstarch; 1 tsp (4 g) baking powder; 1 tsp (2½ g) smoked paprika; ½ tsp (1½ g) garlic powder; 1 tsp (6 g) fine salt, ¾ tsp in the batter, the rest for sprinkling the fried rings; ¾ cup (180 ml) sparkling water, very cold; ⅓ cup (40 g) all-purpose flour, for dredging, in a shallow dish; 6 cups (1500 ml) neutral frying oil such as canola or peanut oil, enough for about 1¼ inches (3 cm) depth in the pot

From the MyKitchenBank Kitchen

Thick grilled beef patties glazed with smoky barbecue sauce, melted sharp cheddar, crisp oven-baked bacon and a stack of golden beer-style onion rings, all piled onto toasted brioche buns.

Prep: 45 min
Cook: 40 min
Wait: 15 min
Total: 1 hr 40 min
Makes: 4 burgers, plus a few extra onion rings for nibbling

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Ingredients

4 servings

For the burgers
1½ lb (680 g) ground beef, 80% lean / 20% fat, cold, straight from the fridge
1 tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
8 slices (225 g) thick-cut bacon, cold, laid out flat
4 slices (115 g) sharp cheddar cheese, sliced about ⅛ inch (3 mm) thick
½ cup (120 ml) smoky barbecue sauce, divided: ¼ cup (60 ml) for brushing the patties, ¼ cup (60 ml) for the buns
4 buns (280 g) brioche hamburger buns, split
2 tbsp (28 g) unsalted butter, melted
12 slices (60 g) dill pickle chips, patted dry (optional)
4 small leaves (40 g) green leaf lettuce, washed, dried and torn to bun size (optional)
For the onion rings
2 onions (600 g) large yellow onions, peeled, cut crosswise into ½-inch (1.25 cm) slices and separated into rings
1 cup (120 g) all-purpose flour, for the batter
2 tbsp (16 g) cornstarch
1 tsp (4 g) baking powder
1 tsp (2.5 g) smoked paprika
½ tsp (1.5 g) garlic powder
1 tsp (6 g) fine salt, ¾ tsp in the batter, the rest for sprinkling the fried rings
¾ cup (180 ml) sparkling water, very cold
⅓ cup (40 g) all-purpose flour, for dredging, in a shallow dish
6 cups (1500 ml) neutral frying oil such as canola or peanut oil, enough for about 1¼ inches (3 cm) depth in the pot

Equipment (9)

Gas or charcoal grill with a lid
Rimmed baking sheet, 18×13-inch (46×33 cm), with a wire rack that fits inside
Second rimmed baking sheet with wire rack for draining the rings
5½-quart (5-liter) Dutch oven or heavy deep pot for frying
Deep-fry or candy thermometer
Instant-read thermometer
Large spider skimmer or slotted spoon
Large wide spatula and tongs
Silicone brush for the sauce

Steps

Before you start

Keep the beef in the fridge until you form the patties; cold meat stays tender and holds together on the grill.
Chill the sparkling water for the batter, and don't mix the batter until the oil is hot. The fizz is what keeps the coating light and crisp.
Have a wire rack set over a rimmed baking sheet ready for the onion rings, and a second one for the bacon. Paper towels make fried food soggy.
Clean and oil the grill grates well, and have an instant-read thermometer on hand. Frying oil needs a thermometer too.

1
Bake the baconOven 400°F / 205°C
- Position a rack in the middle of the oven and heat to 400°F (200°C).
- Set a wire rack in a rimmed baking sheet and lay the 8 bacon slices on it in a single layer without overlapping.
- Bake for 18 to 22 minutes, until the bacon is deep golden brown and crisp at the edges.
- Transfer to a paper towel-lined plate.
- Lower the oven to 200°F (95°C) for keeping things warm later.
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Ready when: Deep golden brown, crisp at the edges, and no longer translucent in the fat
Tip: Thick-cut bacon can take longer than the range given. Check at 18 minutes and pull slices as they finish.
2
Cut the onions
- Peel the onions and slice crosswise into ½-inch (1.25 cm) thick rounds.
- Gently push the rings apart.
- Choose the 12 largest, widest rings for the burgers (2 to 3 per burger) and keep the smaller inner rings for snacking.
- Set aside on a plate.
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Ready when: Rings are even in thickness and separated
Tip: Even thickness matters. Thin rings burn before the batter sets, and thick rings stay raw inside.
3
Shape and chill patties
- Divide the cold beef into 4 equal portions of about 6 oz (170 g) each.
- Gently shape each into a patty roughly 4½ inches (11 cm) wide and ¾ inch (2 cm) thick, handling the meat as little as possible.
- Press a shallow, thumb-sized dimple into the center of each patty.
- Set on a plate, cover and refrigerate for 15 minutes.
- Do not add salt yet.
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Ready when: Patties feel firm and cold to the touch
Tip: Overworking the meat makes dense, rubbery burgers. Shape just until the meat holds together.
4
Mix dry batter
- In a large bowl, whisk together the ⅓ cup... batter flour (1 cup / 120 g), cornstarch, baking powder, smoked paprika, garlic powder and ¾ tsp of the fine salt.
- Put the 40 g dredging flour in a shallow dish.
- Do not add the sparkling water yet.
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Ready when: Dry mix is evenly pale orange with no streaks of spice
5
Heat oil and grill
- Pour the frying oil into the Dutch oven (it should be about 1¼ inches / 3 cm deep and at least 3 inches / 7.5 cm below the rim).
- Clip on the thermometer and heat over medium-high until the oil reaches 375°F (190°C).
- At the same time, preheat the grill with the lid closed to medium-high, about 450°F (230°C), and scrub the grates clean.
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Ready when: Thermometer reads 375°F (190°C) in the oil; grill thermometer reads about 450°F (230°C)
Tip: Never leave hot oil unattended, and keep a lid nearby to smother any flare-up.
6
Batter and fry ringsOven 200°F / 95°C
- Pour the cold sparkling water into the dry mix and stir just until combined; a few small lumps are fine.
- Working in batches of 5 or 6, toss rings in the dredging flour, shake off the excess, dip in the batter and let the extra drip off.
- Lower into the hot oil away from you.
- Fry for 3 to 4 minutes, turning once halfway, until deep golden.
- Lift out with the skimmer, drain on the wire rack and sprinkle right away with a pinch of the remaining salt.
- Keep the finished rings in the 200°F (95°C) oven on the rack.
- Let the oil return to 375°F (190°C) between batches.
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Ready when: Coating is deep golden brown and crisp, and the onion is tender when poked with a knife tip
Tip: Don't crowd the pot. Too many rings at once drops the oil temperature and makes greasy, pale rings.
7
Season and grill patties
- Sprinkle both sides of the chilled patties with the burger salt and pepper.
- Place on the hot grill, close the lid and cook 4 minutes without moving them.
- Flip once and cook 3 to 4 minutes more.
- During the last minute, brush the tops with ¼ cup (60 ml) of the barbecue sauce.
- Do not press down on the patties.
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Ready when: Patties have deep grill marks, the juices run clear, and an instant-read thermometer in the side of the thickest part reads 160°F (71°C)
Tip: Pressing the patties squeezes out the juices and causes flare-ups.
8
Melt cheese, toast buns
- Lay a cheddar slice on each patty, close the lid and cook 1 minute, until the cheese is melted and slumping over the edges.
- Move the burgers to a plate.
- Brush the cut sides of the buns with the melted butter and toast cut side down on the grill for 1 minute, until golden.
- Spread the remaining ¼ cup (60 ml) barbecue sauce over the toasted bun bottoms and tops.
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Ready when: Cheese is fully melted and buns are golden with light grill marks
Tip: Watch the buns closely. Brioche contains sugar and burns quickly.
9
Stack and serve
- Build each burger from the bottom: bun bottom with sauce, lettuce, the cheese-topped patty, 2 slices of bacon (snap the slices in half if they are too long), 2 to 3 onion rings and pickle chips if using.
- Cap with the bun top.
- Serve immediately with the extra onion rings on the side.
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Ready when: Burgers stand tall and the rings are still crisp
Tip: Assemble right before eating so the rings stay crunchy.

Good to know

Tips

Use 80/20 beef. Leaner beef turns dry on a hot grill, and the fat is what keeps the patty juicy under all the toppings.
Check the oil temperature between batches. Aim to keep it between 350 and 375°F (175 to 190°C) for crisp, not greasy, rings.
For the crispiest rings, drain them on a wire rack, never on paper towels, and salt them while still hot.
If your grill flares up from the sauce, move the patties to a cooler zone and close the lid before brushing again.

Make ahead

"Bake the bacon up to 2 days ahead, refrigerate, then re-crisp on a rack in a 400°F (200°C) oven for 3 to 4 minutes. Shape the patties up to 1 day ahead, separated by parchment, covered and refrigerated. Salt them only just before grilling. Cut the onions up to 4 hours ahead and keep them covered in the fridge."

Storage & reheating

"Best eaten right away. Refrigerate leftover components separately in airtight containers for up to 3 days. Reheat patties in a covered skillet over medium-low heat until steaming and 165°F (74°C) in the center. Re-crisp onion rings and bacon on a wire rack in a 400°F (200°C) oven for 5 to 8 minutes. Cooked patties freeze for up to 2 months, wrapped tightly; thaw overnight in the fridge. Fried onion rings are not recommended at room temperature for more than 2 hours."

Substitutions

sharp cheddar cheese → Pepper jack or smoked Gouda. Both melt well. Pepper jack adds a little heat, and Gouda adds extra smokiness.
sparkling water → Light lager beer. Use the same amount, very cold, for a more traditional pub-style coating.
brioche hamburger buns → Potato rolls or sesame seed buns. Toast them the same way. Sturdier buns hold up better to the sauce and rings.
smoky barbecue sauce → Hickory or Kansas City-style barbecue sauce. Any thick sauce works. Avoid thin vinegar-based sauces, which run off the patties.