Bacon BBQ Cheddar Burger
Ingredients:
For the Burger:
2 lbs 85/15 ground beef (for four 0.5 lb patties)
Salt and freshly ground black pepper
4 slices hickory smoked cheddar cheese
8 strips of bacon, cooked until crispy
4 brioche buns, toasted
For the Onion Straws:
1 large onion, thinly sliced into rings
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
Salt and freshly ground black pepper
Oil, for deep frying
For the BBQ Mayo Sauce:
1/2 cup mayonnaise
1/4 cup BBQ sauce
Additional:
Lettuce leaves (optional)
Tomato slices (optional)
Dill pickles, sliced into coins (optional)
Instructions:
Prepare the Onion Straws:
Soak the onion rings in buttermilk for at least 30 minutes.
In a separate bowl, mix flour, paprika, salt, and pepper.
Heat oil in a deep fryer or large skillet to 375°F (190°C).
Remove onion rings from buttermilk, dredge in the flour mixture, and fry in batches until golden and crispy. Drain on paper towels.
Make the BBQ Mayo Sauce:
In a small bowl, mix together mayonnaise and BBQ sauce until well combined. Set aside.
Form and Cook the Burgers:
Divide the ground beef into four equal parts (about 0.5 lb each). Form into patties slightly larger than your buns because they will shrink while cooking.
Season both sides of each patty with salt and pepper.
Grill the patties over medium-high heat for about 4 to 5 minutes on each side for medium doneness.
Place a slice of smoked cheddar on each patty during the last minute of grilling to allow cheese to melt.
Assemble the Burgers:
Spread a generous amount of BBQ mayo sauce on the bottom half of each toasted brioche bun.
Place a lettuce leaf and a tomato slice (if using) on each sauced bun, followed by the grilled patty. Arrange the pickles (if using) on the patty.
Top each burger with crispy bacon and a pile of onion straws.
Cap with the top half of the brioche bun.
Serve:
Serve the Bacon BBQ Cheddar Burgers immediately while hot and juicy.
