American Western Blue and Crispy Onion BBQ Burger

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


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


For the Crispy Onions

  1. To get even thin slices, slice the sweet onions on a mandolin.

  2. Mix the flour, paprika and salt in a bowl.

  3. In a deep saucepan or tabletop deep fryer, heat the canola oil to 350°F.

  4. Dredge the onions in the flour and deep fry until they stop bubbling and are golden brown.

  5. Remove from the oil to a paper-towel lined cookie sheet and immediately sprinkle with salt.

For the Burger Patties

  1. Very gently mix the ground beef, salt, pepper and 2 tbsp. of BBQ sauce.

  2. Break the kidney beans up a little with your fingers (do not crush or mash them).

  3. Fold the beans into the meat and form 4 equal patties.

  4. Refrigerate for 30 minutes or more.

  5. 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.

  6. When the burgers are done, keep warm in a very low oven (150°F) until ready to assemble

For Assembly

  1. Mix the mayonnaise with the BBQ Sauce.

  2. Lightly toast or grill the Sesame Buns.

  3. 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.