The Ultimate BBQ Bacon Burger with Onion Rings
Servings: 4
Calories: 1012kcal
This gourmet BBQ masterpiece features a succulent triple-beef blend of sirloin, brisket, and short rib, topped with BBQ-glazed thick-cut bacon and melted Colby Jack cheese. Crowned with crispy homemade steakhouse onion rings and served on a toasted brioche bun, it’s a smoky, savory, and crunchy experience that takes backyard grilling to a whole new level.
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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
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- 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.
Nutrition
Calories: 1012kcal | Carbohydrates: 70g | Protein: 52g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 335mg | Sodium: 970mg | Potassium: 813mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1574IU | Vitamin C: 4mg | Calcium: 301mg | Iron: 5mg