The owners of Black Tap restaurant in Las Vegas, build a burger piled high with flavor.
Chris Barish and Joe Isidori’s Bacon BBQ Cheeseburger with Onion Rings
2 lbs. 80-20 lean ground beef
1 Tbsp. kosher salt
1/8 Tsp. black pepper
1 Tbsp. canola oil or vegetable oil
½ cup Carolina-style barbecue sauce or your favorite store-bought sauce
8 cheddar cheese slices
4 (4-in.) potato buns, split
8 applewood-smoked bacon slices, cooked crisp
8 frozen fried onion rings, prepared according to package directions
¼ cup mayonnaise
1. Place beef in a large bowl. Use your fingers to gently break up meat (don’t overhandle). Form meat into 4 patties, about ¾-inch thick. Combine salt and pepper in a small bowl; sprinkle half of mixture over tops of patties.
2. Heat a large cast-iron skillet over medium-high; grease pan lightly with oil. Place patties, seasoned side down, in skillet. Sprinkle tops with remaining salt mixture. Cook, without pressing down or moving burgers, until bottoms are browned, about 5 minutes. Flip, and cook to desired degree of doneness (5 more minutes for medium-rare or 7 more minutes for medium). Spoon 2 tablespoons barbecue sauce onto each burger, and top each with 2 slices of the cheese. Add 1 teaspoon water to skillet. Immediately cover skillet, and cook until cheese melts, about 10 seconds. Transfer burgers to a plate, reserving 1 teaspoon drippings in skillet. Wipe out the browned bits with a paper towel.
3. Place buns, cut-side down, in skillet, and toast until browned, 1 to 2 minutes.
4. Place 1 patty on each bottom bun half. Top each with 2 slices bacon and 2 onion rings. Spread mayonnaise on bun tops, and serve with toppings like lettuce, tomato slices and pickles.
Active time: 15 minutes
Total time: 30 minutes