Save
There is something about a BBQ bacon burger that just screams summer cookouts and big appetites. This version goes above and beyond with beer battered onion rings that make every bite a savory, crunchy explosion. I love pulling out this recipe when friends gather around the firepit. The beer battered rings are always the first thing people brag about.
I first made these for a summer birthday, and now it is the top request for all our family grilling nights. Nothing beats the combo of gooey cheese, crispy bacon, and the onion rings’ crunch.
Ingredients
- Ground Beef: Classic burger foundation Choose 80 percent lean for juicy patties
- Kosher Salt: Enhances flavor throughout Burgers and batter both need a generous pinch
- Black Pepper: Adds bite and depth Freshly cracked is best
- Garlic Powder: Brings a mellow warmth to both burgers and onion rings
- Yellow Onions: Sliced thick for hearty, sweet rings Choose firm onions with no soft spots
- Sam Adams Summer Ale: Infuses beer batter with light malty flavor Any crisp lager works if you substitute
- White Flour: Forms the structure for crisp onion rings Sift for a tender finish
- Cornstarch: Makes the batter extra light and airy
- Cayenne: Puts a little spice into each bite Adjust to taste if you like more kick
- Frying Oil: Neutral oil keeps onion rings light and golden Use canola or vegetable oil for best results
- Sliced Cheese: Melts perfectly over hot patties Use American or sharp cheddar for best flavor
- Bacon Slices: Smoky rich contrast to all other ingredients Buy thick cut for chewier texture
- Favorite BBQ Sauce: Sweet and tangy flavor Glue for the burger layers Try a smoky version for depth
- Burger Buns: Soft base for all the fillings Toast lightly for structure
You want ingredients that smell fresh. Avoid pre-ground beef if you can for fresher flavor. When picking onion, look for skins with no signs of mold or dampness. Thick cut bacon holds shape better when stacked.
Step-by-Step Instructions
- Prep the Onion Rings:
- Slice onions into thick rings just over one inch wide. Place into ice water to soak and chill This helps the batter cling to the onion and makes for crisper rings
- Make the Beer Batter:
- Whisk flour cornstarch salt pepper garlic and cayenne together in a bowl. Pour the beer slowly whisking until the batter feels thick like pancake batter
- Dredge the Onion Rings:
- Pat the onion rings dry Pop them in flour for a dusting then dip each in beer batter so they are coated well
- Fry the Onion Rings:
- Heat oil in a deep cast iron pan over medium high If you drop a bit of batter in and it sizzles immediately it is ready Fry a few onion rings at a time to golden brown turning after a minute or two Drain on paper towels
- Prepare the Bacon:
- Lay bacon in your cast iron pan and cook until the fat is rendered and edges are crisp Set aside on paper towels
- Form and Smash the Burger Patties:
- Gently shape beef into two ounce balls Place them in the fridge for a bit of chill Smash onto hot skillet season generously then cook until the patties develop a crust Flip once and add cheese slices so they melt
- Stack the Burger Patties:
- Once cheese has melted stack patties for double burgers Remove from heat to rest briefly
- Assemble the Burger:
- Toast brioche buns until golden on the cut side Spread mayonnaise on the bottom Then stack with double cheeseburgers bacon crispy onion rings drizzle of BBQ sauce and the final bun crown Press down gently and serve hot with more onion rings on the side
Save
I have come to truly love the Sam Adams beer flavor in the onion rings The subtle hops add something special My family always fights over the last crispy ring and someone is usually sneaking an extra before burgers are even ready
Storage Tips
After cooling the onion rings store them in an airtight container with a paper towel at the bottom to keep them crisp. Burgers and bacon keep best in the fridge wrapped tightly for up to two days. Reheat patties gently in a skillet to bring back tenderness.
Ingredient Substitutions
Swap sharp cheddar or pepper jack for American cheese if you like bolder flavor. Any quality lager or pilsner stands in well for the Sam Adams ale. Thick cut turkey bacon is an option if you need to avoid pork but still want that smoky layer.
Serving Suggestions
These burgers are huge and rich Serve with a fresh green salad or coleslaw for contrast. A cold potato salad or grilled corn fits right in with the BBQ theme.
Cultural or Historical Context
The bacon cheeseburger is a true American classic originating out of diner culture Beer battered onion rings got popular in the South and Midwest as a way to turn plain onions into a coveted snack or burger topping. Together they are irresistible comfort food.
Save
Recipe FAQs
- → How do you achieve a crispy onion ring coating?
Coat onion rings first in flour, then in a smooth beer batter made with Sam Adams, and fry at 375°F until golden and crisp. Don't overcrowd the pan for best results.
- → What type of beef is best for this burger?
Use 80/20 ground beef for a juicy, flavorful patty. Form loosely shaped balls for easy smashing and better caramelization.
- → How do you build the perfect burger stack?
Layer the toasted bun with some mayo, double cheese-topped patties, smoky bacon slices, crispy onion rings, a drizzle of barbecue sauce, then the top bun.
- → What cheese works well with bacon and BBQ flavors?
Cheddar or American cheese both melt beautifully and complement the smoky bacon and sweet, tangy barbecue sauce.
- → Can the burger be cooked over a grill instead of a skillet?
Absolutely! A grill or griddle both create a great crust; just keep temperatures around medium-high for best texture and flavor.
- → How do you make the burger extra juicy?
Avoid overhandling the meat, season just before cooking, and let the patties rest briefly after grilling for maximum juiciness.