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American Western Blue and Crispy Onion BBQ Burger
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Ingredients
For the Crispy Onions
- 1 cup sweet onion, sliced into very thin rings
- ½ cup all-purpose flour
- 1 teaspoon paprika, smoked
- 3 teaspoon salt
- 2 cups canola oil
For the Burger Patties
- 1 pound ground beef, America Wagyu
- 1 teaspoon black pepper
- 2 tablespoons barbecue sauce
- ½ cup barbecue sauce, for basting
- 1 can kidney beans, red, rinsed and drained
For Assembly
- ½ cup mayonnaise
- 3 tablespoons barbecue sauce
- blue cheese, (optional)
- 8 slices tomatoes, (optional)
- pickles, dill (optional)
- 4 buns, sesame
Instructions
For the Crispy Onions
- To get even thin slices, slice the sweet onions on a mandolin.
- Mix the flour, paprika and salt in a bowl.
- In a deep saucepan or tabletop deep fryer, heat the canola oil to 350°F.
- Dredge the onions in the flour and deep fry until they stop bubbling and are golden brown.
- Remove from the oil to a paper-towel lined cookie sheet and immediately sprinkle with salt.
For the Burger Patties
- Very gently mix the ground beef, salt, pepper and 2 tbsp. of BBQ sauce.
- Break the kidney beans up a little with your fingers (do not crush or mash them).
- Fold the beans into the meat and form 4 equal patties.
- Refrigerate for 30 minutes or more.
- Grill the burgers over a hot fire or in a grill pan for about 3-4 minutes per side or until desired doneness. Baste the burger with a generous amount of BBQ sauce after you have flipped it.
- When the burgers are done, keep warm in a very low oven (150°F) until ready to assemble
For Assembly
- Mix the mayonnaise with the BBQ Sauce.
- Lightly toast or grill the Sesame Buns.
- To assemble the burgers: Spread both sides of the bun with the BBQ Mayo, add lettuce and sliced tomato, meat and bean patty, blue cheese, a pile of the crispy onions and the top bun. Serve with dill pickles on the side.
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