Smoky Bacon Beer Onion Stack

This BBQ Bacon Beer Onion Burger brings all the best flavors together with smoky bacon, juicy beef patties, melty cheese, and crispy alebattered onion rings stacked perfectly on a toasted bun. The key is pressing seasoned beef into double patties that develop a caramelized crust and layering each with cheese for a rich, gooey finish. Adding homemade onion rings dipped in Sam Adams beer batter brings an irresistible crunch and a subtle malt flavor that takes this burger to the next level. It’s ideal for summer grilling or any time you want a hearty, crowdpleasing meal.

I first tested this recipe on a sunny birthday grill and it quickly became a family favorite. Friends always rave about the onion rings first, and my kids ask for it whenever the grill is fired up.

Ingredients

• Ground beef: Choose 80 percent lean for juicy thick patties with good flavor
• Kosher salt: Enhances all the layers from the beef to the batter so be generous
• Black pepper: Use freshly cracked for a punch of bite that complements the smoky notes
• Garlic powder: Adds mellow warmth that deepens flavor in both patties and onion rings
• Yellow onions: Thickly sliced for sweet, hearty rings Select firm onions without blemishes
• Sam Adams Summer Ale: Brings a subtle malt flavor to the beer batter Any crisp lager can work as a substitute
• White flour: Forms the crisp structure of the onion ring batter Sifting ensures a lighter coating
• Cornstarch: Keeps the batter airy and light for perfect crunch
• Cayenne: Introduces a gentle heat Balance to taste for mild or bold spice
• Neutral frying oil: Canola or vegetable oil maintains a light, golden fry without overpowering
• Sliced cheese: American or sharp cheddar melts so well and matches smoky bacon perfectly
• Bacon slices: Thick cut bacon adds chew and rich smoky layers
• Favorite BBQ sauce: Choose sweet and tangy for layering that pulls all flavors together
• Burger buns: Soft with a toasted cut side provide structure and prevent sogginess
• Choose fresh smelling ingredients: Avoid preground beef if possible for better flavor. Pick onions with no soft spots or dampness. Thick cut bacon holds texture better when stacked.

Instructions

Prep the Onion Rings:

Slice onions into thick rings just over one inch wide. Soak in ice water to chill and help batter cling, making the rings extra crispy when fried.

Make the Beer Batter:

Whisk together flour, cornstarch, salt, black pepper, garlic powder, and cayenne in a bowl. Pour in the beer gradually while whisking until the batter feels thick, like pancake batter.

Dredge the Onion Rings:

Pat onion rings dry. Lightly dust with flour before dipping fully into the beer batter to cover well.

Fry the Onion Rings:

Heat neutral oil in a deep cast iron pan over mediumhigh heat. Test the oil with a bit of batter to ensure sizzling readiness. Fry a few onion rings at once, turning after a minute or two until golden brown. Drain on paper towels.

Prepare the Bacon:

Cook bacon in a cast iron pan until fat renders and edges are crisp. Transfer to paper towels to drain excess oil.

Form and Smash the Burger Patties:

Shape beef into twoounce balls and chill briefly. Smash onto a hot skillet and season generously. Cook until the crust forms. Flip once and add cheese slices to melt.

Stack the Burger Patties:

Once cheese has melted, stack patties to build double burgers. Remove from heat to rest briefly for juiciness.

Assemble the Burger:

Toast burger buns until golden on the cut side. Spread mayonnaise on the bottom bun. Layer with double cheeseburgers, bacon slices, crispy onion rings, a drizzle of BBQ sauce, and top with the final bun. Press gently and serve hot with extra onion rings on the side.

I genuinely love the way Sam Adams beer adds subtle hops that elevate the onion rings. Every time I make this, my family fights over the last crispy ring and someone always sneaks an extra bite before we even finish assembling the burgers.

Storage Tips

Store cooled onion rings in an airtight container layered with a paper towel to keep them crisp. Wrap burgers and bacon tightly and refrigerate for up to two days. Reheat burger patties gently in a skillet to bring back their tenderness.

Ingredient Substitutions

Try sharp cheddar or pepper jack cheese instead of American for deeper flavor. Swap Sam Adams for any quality lager or pilsner for the batter. Turkey bacon works well if you want smoky layers without pork.

Serving Suggestions

These rich burgers pair nicely with fresh green salads or tangy coleslaw to cut through the richness. Cold potato salad or grilled corn are other great sides that fit the BBQ theme perfectly.

Serve the burgers hot to enjoy the contrast of smoky bacon, gooey cheese, and crunchy alebattered onion rings. Enjoy with your favorite sides for a crowdpleasing meal.

Common Questions About the Recipe

→ How do you achieve a crispy onion ring coating?

Coat onion rings first in flour, then dip in a smooth beer batter made with Sam Adams or similar lager. Fry at 375°F until golden and crisp, avoiding overcrowding the pan.

→ What type of beef is best for this burger?

Use 80/20 ground beef for a juicy, flavorful patty. Shape loosely and smash onto the skillet to develop a rich caramelized crust.

→ How do you build the perfect burger stack?

Toast the bun, spread mayonnaise on the bottom, layer double cheese-topped patties, smoky bacon, crispy onion rings, drizzle barbecue sauce, and crown with the top bun.

→ What cheese pairs well with bacon and BBQ flavors?

Cheddar and American cheese melt smoothly and complement the smoky bacon and sweet, tangy barbecue sauce perfectly.

→ Can this burger be cooked over a grill instead of a skillet?

Yes, grilling over medium-high heat works well and creates a great crust and smoky flavor while maintaining juiciness.

→ How do you keep the burger juicy?

Avoid overhandling the meat, season just before cooking, smash patties thin, and let them rest briefly after cooking to retain juices.