BBQ Bacon Beer Onion (Print Version)

Smoky bacon and juicy beef paired with crispy beer battered onion rings and melted cheese in a toasted bun.

# What You'll Need:

→ Beef Patties

01 - 160 grams ground beef (80% lean)
02 - 1/4 teaspoon kosher salt
03 - 1/8 teaspoon freshly cracked black pepper
04 - 1/8 teaspoon garlic powder

→ Onion Rings

05 - 1 large yellow onion, sliced into 1-inch thick rings
06 - 120 grams all-purpose flour
07 - 15 grams cornstarch
08 - 1/4 teaspoon kosher salt
09 - 1/8 teaspoon freshly cracked black pepper
10 - 1/8 teaspoon garlic powder
11 - 1/8 teaspoon cayenne pepper
12 - 355 milliliters Sam Adams Summer Ale or similar crisp lager
13 - Vegetable oil for frying (approximately 1 liter)

→ Toppings and Assembly

14 - 2 slices thick-cut bacon
15 - 2 slices American or sharp cheddar cheese
16 - 2 brioche burger buns
17 - Barbecue sauce, to taste
18 - Mayonnaise, to taste

# Steps to Follow:

01 - Place thick onion slices in ice water and soak for several hours to enhance batter adhesion and ensure crispness.
02 - Whisk together flour, cornstarch, salt, pepper, garlic powder, and cayenne in a bowl. Gradually add beer, whisking until the batter is thick and smooth, resembling pancake batter consistency.
03 - Pat onion rings dry, dust lightly with flour, then dip each ring fully into the beer batter, ensuring even coating.
04 - Heat vegetable oil in a deep cast iron skillet to 190°C (375°F). Fry onion rings in small batches until golden and crisp, about 2–3 minutes per side. Drain on paper towels.
05 - Fry bacon in the cast iron skillet over medium heat until fat is rendered and edges are crisp. Transfer to paper towels to drain excess fat.
06 - Divide ground beef into 2-ounce balls and refrigerate briefly. Smash each ball onto a hot skillet, season liberally with salt and pepper, and cook until a caramelized crust forms, about 3 minutes per side. Add cheese slices on top during last minute to melt.
07 - Stack cheeseburger patties to create a double layer. Remove from heat and let rest briefly.
08 - Toast brioche buns until golden. Spread mayonnaise on the bottom bun, then layer with double cheeseburger patties, crispy bacon, beer battered onion rings, a drizzle of barbecue sauce, and finish with the top bun. Press gently and serve immediately with additional onion rings on the side.

# Additional Notes:

01 - Soaking onion rings in ice water increases batter adherence and results in a crunchier texture.
02 - To maintain crispness, store leftover onion rings in an airtight container with a paper towel.
03 - Use 80/20 ground beef for the optimal balance of flavor and juiciness.

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