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.