Elevate your next cookout with the ultimate BBQ bacon burger, featuring a custom-ground blend of sirloin, brisket, and short rib for unmatched flavor and juiciness. This towering masterpiece is layered with BBQ-glazed bacon, melted Colby Jack, and crispy homemade steakhouse onion rings, all nestled on a toasted brioche bun. It’s a bold, smoky, and incredibly satisfying burger that redefines what a backyard classic can be. Our homemade BBQ Rub and Easy BBQ Sauce put it over the top!
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🥩 The Ingredients
This recipe relies on a premium selection of hand-blended proteins and artisanal, scratch-made components to deliver a sophisticated balance of smoky, savory, and crunchy textures in every bite. Find ingredient notes (including substitutions and variations) below.
🧅 What You Need to Make Onion Rings
These steakhouse-style rings feature thick-cut yellow onions soaked in tangy buttermilk and dredged in a savory, spiced flour blend for a perfectly golden and crispy finish.
📝 Ingredient Notes and Substitutions
- The Beef Blend: This recipe utilizes a custom blend of ground sirloin, brisket, and short rib for the ultimate flavor and fat ratio. However, you can substitute it with high-quality 80/20 ground chuck if you aren’t grinding your own meat.
- Thick-Cut Smoked Bacon: Using thick-cut bacon ensures it stands up to the BBQ glaze without becoming too flimsy; if you prefer a leaner option, turkey bacon can be used, though it won’t have the same smoky depth.
- Colby Jack Cheese: This cheese is chosen for its excellent melting point and mild flavor, but sharp cheddar or Pepper Jack (for a spicy kick) are fantastic alternatives.
- Brioche Buns: These buttery, slightly sweet buns are sturdy enough to hold the heavy toppings; potato buns are a great secondary choice if brioche isn’t available.
- Yellow Onions: These provide the classic “steakhouse” flavor for the rings, but Vidalia or other sweet onions can be used if you prefer a milder, sweeter bite.
- Buttermilk: This is the secret to a tender onion ring and a batter that sticks; if you don’t have any on hand, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to a cup of whole milk and letting it sit for five minutes.
- Spices & Heat: The cayenne in the onion ring batter adds a very subtle warmth; feel free to omit it for a milder ring or double it if you prefer a noticeable spicy punch.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for the Perfect BBQ Burger
- Don’t Overwork the Meat: When forming your patties, handle the meat as little as possible. Overworking the beef can lead to a dense, tough burger rather than a tender, juicy one.
- Temperature is Key: Use an instant-read thermometer to pull the burgers off the grill at exactly 135°F for a perfect medium. Remember, the temperature will rise slightly as the meat rests.
- Prevent Soggy Buns: Generously toast your brioche buns. The toasted surface acts as a barrier, preventing the BBQ sauce and burger juices from soaking into the bread and making it soggy.
- Glaze the Bacon at the End: Wait until the bacon is perfectly crisp before brushing on the BBQ sauce. This allows the sauce to tack up beautifully without making the bacon lose its crunch.
- Keep Onion Rings Warm: If you’re making a large batch of onion rings, keep the finished ones on a wire rack in a 200°F oven. This keeps them crispy while you finish grilling the burgers.
- Season the Tomato: Never skip seasoning your tomato slice with a pinch of salt and pepper. It draws out the flavor of the tomato and makes a massive difference in the overall taste of the burger.
👩🏼🍳 How to Make BBQ Bacon Burgers
- Step 1: Dredge the buttermilk-soaked onions in the seasoned (repeat) and fry until golden. Keep warm in a low-temp oven while you make the burgers.
- Step 2: Sprinkle the BBQ rub over the bacon and then bake on a foil-lined baking sheet in a 375°F oven. Flip after about 8 minutes. Once they are almost crisp, brush on the BBQ sauce.
- Step 3: Form the patties (⅓ lb each) and liberally sprinkle salt and beef rub all over them (see NOTES).
- Step 4: Grill the burgers to desired doneness (135 – 140°F for medium). In the last couple minutes of grill, liberally brush BBQ sauce over both sides of the burger.
- Step 5: Top with cheese slices and cook until just melted, just about 1 minute.
- Step 6: Toast the buttered buns. Build the burgers starting with a layer of BBQ sauce, then lettuce, tomato, salt, pepper, cheeseburger, bacon, onion rings, and more BBQ sauce. Top with the bun.
Expert Tip
If you’re using a custom blend of freshly ground beef, the patties will have a much looser, more delicate texture than store-bought meat. To prevent the beef from breaking apart or falling through the grates, we recommend using a cast-iron grill pan or a fine-mesh grill topper; this provides the necessary support for the tender meat while still allowing that signature smoky flavor to infuse the burger.
🙋🏽♂️ Frequently Asked Questions
Combining sirloin, brisket, and short rib creates a superior fat-to-lean ratio, resulting in a much deeper flavor and juicier texture than standard ground beef.
We recommend pulling the patties off the heat at 135°F for a perfect medium, allowing for a slight rise in temperature during the resting period.
The key is to serve them immediately after frying or keep them on a wire rack in a low-heat oven so they don’t steam and lose their crunch before assembly.
🍔 More Amazing Burger Recipes
Ready to make the best burger on the block? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
The Ultimate BBQ Bacon Burger with Onion Rings
Video
Equipment
- Gas, charcoal, or electric grill
- Grill pan optional, but helpful. See NOTES
Ingredients
- 12 onion rings
- 8 slices bacon thick cut
- 4 tablespoon BBQ rub divided, see NOTES
- 1 cup BBQ sauce divided, plus extra for serving
- 1½ lbs ground beef see NOTES
- salt and pepper
- 4 slices Colby Jack or cheddar, pepper Jack, Gouda
- green leaf lettuce cut into bun-sized pieces, optional
- 4 slices tomato optional
- 2 tablespoon unsalted butter room temperature
- 4 Brioche buns
Instructions
- Prepare the onion rings. Keep them warm in a low-temp oven (225°F).12 onion rings
- Preheat your oven to 375°F.
- Place the bacon strips on a baking pan lined with aluminum foil. Sprinkle the BBQ rub on both sides of the bacon strips. Bake until just starting to get crisp. Remove from the oven and use tongs to flip the bacon strips over. Bake until crispy, but not burnt or extra-crispy. Brush BBQ sauce over both sides of the bacon and bake for a few more minutes. Drain on paper towels. Set aside.8 slices bacon, 4 tablespoon BBQ rub, 1 cup BBQ sauce
- Divide the beef into four ⅓-lb portions. Gently shape them into patties about 1 inch thick. Season the patties on both sides with salt. Coat both sides of the patties with the BBQ rub. Press the rub into the meat so it adheres.1½ lbs ground beef, salt and pepper
- Preheat your grill to medium-high heat.
- Place patties on a grill pan (if using) or directly on the grates over direct heat. Sear for about 5 to 6 minutes per side for medium doneness (135 to 140°F). Liberally brush the top of the patties with BBQ Sauce. Place the cheese slices on each burger, close the lid for about 1 minute, until the cheese just starts to melt.4 slices Colby Jack
- Spread the softened butter on the cut sides of the Brioche buns. Place them on the grill (or a hot pan) for 30 to 60 seconds until golden brown and toasted.
- Assemble the burgers in this order: Smear a drizzle of the BBQ sauce on the bottom buns. Add lettuce and then a slice of tomato. Season the tomato with salt and pepper. Place the cheeseburger on the tomato. Cross two slices of the glazed bacon over the cheese. Stack 2 or 3 of the onion rings on top of the bacon. Drizzle a generous amount of BBQ sauce over the onion rings. Crown the burgers with the top buns and serve them all at once with extra BBQ sauce on the side.green leaf lettuce, 4 slices tomato, 2 tablespoon unsalted butter, 4 Brioche buns
Notes
- The Beef Blend: For the ultimate flavor and juiciness, we used a custom blend of ground sirloin, brisket, and beef short ribs. If you aren’t grinding your own meat, a high-quality 80/20 ground beef (ground chuck) is an excellent substitute. If you do use freshly ground meat, the texture can be quite loose; we recommend using a grill pan with holes to keep the patties from falling through the grates while they cook.
- A Note on Salt: Our homemade beef rub does not include salt, allowing us to season the patties and tomatoes separately. If you are using a store-bought BBQ rub, check the label carefully, as many commercial brands contain a high amount of salt. You may need to reduce or omit the additional salt in the recipe to avoid over-seasoning.
- Crispy BBQ Bacon: Ensure the bacon is fully crisp before brushing on the BBQ sauce. This allows the sauce to tack up into a beautiful glaze without making the bacon lose its signature crunch.
- Toasting the Buns: Don’t skip toasting the brioche buns! A firm toast creates a structural barrier that prevents the BBQ sauce and burger juices from making the bread soggy.
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