Barbecue Bacon Cheeseburger with Onion Rings



If you’re looking for a healthy recipe, this isn’t it.  But then again, if you were in search of something low-calorie, you wouldn’t have clicked on this link…unless, of course, you’re a masochist.  Generally, I try to keep things healthy, but every once in a while, I like to indulge in an epically decadent meal, which often ends in tears of both joy and self-loathing.  This fits the bill—a third-pound burger, paired with bacon, draped in cheddar cheese, drizzled with barbecue sauce, and topped with beer-battered onion rings.  Sorry; not sorry.

For the barbecue sauce, I like to use a Jamie Deen recipe (when I have time to make it).  Of course, store-bought is perfectly fine.  For the onion rings, my favorite recipe comes from the “Dinner Before Dessert” website.  Links to both recipes are provided below.

This recipe may only be for three, but it is easily doubled, tripled, or whatever.  The Onion ring recipe produces a large quantity, so you could easily make this for a crowd.  You could even make smaller patties, use party rolls for buns, make onion straws instead of rings, and you’ll have some kick-ass sliders for your next party or game day!


1 lb ground beef (I usually go with 90% lean for this burger)

1 tsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp kosher salt

1 tsp freshly ground black pepper

9 strips of bacon, cooked

3 slices of sharp cheddar cheese

Barbecue Sauce

Beer-Battered Onion Rings

3 brioche burger buns

Unsalted butter, softened


1. Pre-heat the oven to broil.  Slice the burger buns in half horizontally.  Spread the cut-sides with softened butter.  Place the buns on a baking sheet, cut-side up.  Set aside.

2. Place the ground beef, Worcestershire sauce, Dijon mustard, salt, and pepper in a large bowl.  Gently mix the ingredients with you hands until just combined.  Do not over-mix or you’ll end up with tough burgers.  Divide the meat into thirds.  Gently form a ball with each third, then flatten the balls until they are about 1/2-inch thick.  Using your thumb, press an indentation into the center of each patty.

3.  Cook the onion rings as directed.

4.  While the onion rings are cooking, heat a grill or grill pan to high heat.  Once the grilling surface is hot, cook the burgers until they reach your desired doneness, 3-5 minutes per side.  Once you have flipped your burger to cook on the second side, place a slice of cheddar cheese on each burger.  Allow the cheese to melt as the burger completes the cooking process.

5. As the burgers cook, place the baking sheet holding the buttered burger buns under the broiler.  Toast the rolls for 30 seconds to 1 minute.  I recommend setting a timer or standing next to the oven so you don’t forget about them—you do not want them to burn.  Remove them from the oven when the edges of the rolls begin to brown. (Please note that this step is completely optional, but never underestimate the gloriousness of a toasted hamburger bun.)

6. Start assembling your burger: Place bacon slices (3 per burger, broken in half, if necessary, to fit the sandwich) onto the bottom half of each roll.  Place the cheese-drenched burgers on top of the bacon.  Drizzle barbecue sauce over the burgers, to taste.  Top the burgers with onion rings (I usually go with 2, but use as many as you’d like), followed by the top half of the burger roll.  Serve immediately.

Makes 3 burgers


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