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Course Entrees
Cuisine American
Difficulty Moderate
Pulse Type Beans
Occasion 4th of July, Father’s Day, Labor Day, Memorial Day, Sandwiches and Wraps

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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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