Bbq Bacon Cheese Burger Recipe

Form patties

Divide the ground beef into two equal portions (~10 oz each). Gently form into 3/4-inch thick patties about 4 inches wide, pressing a slight dimple in the center of each patty to prevent doming. Do not overwork the meat.

Season both sides of the patties evenly with kosher salt, black pepper, garlic powder and onion powder just before cooking.

Heat a grill or heavy skillet (cast iron) over medium-high heat. Brush the cooking surface with 1 tablespoon vegetable oil.

Cook the patties about 3-4 minutes per side for medium (adjust time for desired doneness). During the last 1 minute of cooking, place two slices of cheddar on each patty (or one slice per patty if using thicker slices) and close a lid or tent with foil to melt the cheese.

Remove patties from heat and tent loosely with foil to rest for 3 minutes.

While patties cook, lay bacon slices in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Alternatively bake on a sheet at 400°F (200°C) for 12–18 minutes until crisp. Drain on paper towels and keep warm.

Prepare onions

Peel the onion and slice very thinly into rings (about 1/8-inch). Separate into individual rings. Place rings in a bowl of cold water for 10 minutes to help crisp, then drain and pat very dry with paper towels.

Make batter

In a medium bowl whisk together 3/4 cup flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour in 1/2 cup cold beer and whisk until a thick, slightly lumpy batter forms. If batter is too thick to coat onion rings, add up to 2 tablespoons ice water one tablespoon at a time to reach a pancake-batter consistency that will cling to the onions.

Heat oil

Pour 4 cups vegetable oil into a heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and float immediately.

Fry onion strings

Toss the dried onion rings in a little extra flour (optional) to help the batter cling. Working in batches, dredge onion rings through the beer batter, then carefully lower into hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to remove and drain on a wire rack or paper towels. Season lightly with salt while hot.

If desired, warm the BBQ sauce: combine 3/4 cup BBQ sauce with 1 tablespoon apple cider vinegar in a small saucepan over low heat until just warmed and slightly thinned, about 2–3 minutes; stir and remove from heat.

Slice the tomato into 1/4-inch rounds and toss or shred lettuce so it's ready. Spread mayonnaise on the cut sides of the buns.

Lightly butter the bun cut sides and toast in a skillet over medium heat until golden, about 1–2 minutes.

Place a cheese-topped burger patty on the bottom bun. Spoon 1-2 tablespoons of the warmed BBQ sauce over the cheese (adjust to taste).

Layer two slices of crispy applewood bacon across the patty.

Add a small handful (about 1/2 cup) of shredded lettuce and one or two tomato slices on top of the bacon.

Pile a generous portion (about 1/2 cup) of the tavern beer battered onion strings on top of the tomato.

Cap with the top bun and press gently. Serve immediately with extra BBQ sauce on the side if desired.