BBQ Cheeseburgers with Crispy Onions

I can’t believe Memorial Day is upon us.

I can’t believe we’re almost at the end of MAY already. This time in our lives is so strange for so many reasons, but I think the actual concept of TIME itself has got to be the weirdest for me.

Being cooped up and isolated for over two months now doesn’t feel real – like, how has it been that long already? At the same time, it feels like forever. It feels never-ending.

We are fortunate enough to have a swimming pool (something I have never appreciated more than right now), and we got to use it last weekend for the first time this year. It was such a mental and emotional shift. It was the first thing that really felt normal.

Just being outside, enjoying the sun and hearing my kid laugh hysterically as Dan launched him through the air and into the water with a giant splash…it just felt good. It also was another reminder that I don’t know when we’ll be able to share such an experience with our family and close friends again. It’s all so bittersweet.

And then, here we are, a few days away from the unofficial start to summer. I’m in disbelief.

I am powering ahead with food plans for this weekend. As one does. Naturally. I’ve got my priorities in line, friends. What else can we do? Let’s just eat our feelings, OK?

To me, it’s not Memorial Day weekend without a burger. They are mandatory as far as I’m concerned, and today’s smoky-sweet BBQ version will leave you swooning.

These burgers start out with a homemade BBQ spice rub that is simple to throw together if you have a well-stocked spice rack in your pantry. You could also use a store-bought mix (I’ve done this before – they’re great!) if that’s easier. I’ve provided my basic recipe, but you can tailor it to your preferences very easily. Like it sweeter? Increase the sugar. Like it smokier? Up your smoked paprika and chili powder. It can be a “to taste” recipe, if need be.

We’re going to use the BBQ spices in two ways: in the actual burgers and in a glorious BBQ mayo that gets slathered on the burger buns. So, so good. So much spicy-sweet-smoky flavor!

And to take things to that next level, as you probably anticipated I would do, we’re making buttermilk fried onion strings to top our burgers with! Yessss. Trust me. They’re easier than you think and don’t require a huge vat of oil. You can do them as a shallow fry, and for me, that’s a game changer when it comes to frying anything at home (I loathe it).

The key to good fried onion strings is to soak them in buttermilk for at least an hour before breading and frying them. It takes some of their raw onion bite out and tenderizes them a bit before frying. It makes a huge difference.

So to start this recipe out, I will prep my onions first and then make everything else while they are soaking. I’ll whip up the BBQ spice mix (which can be done ahead), the BBQ mayo (also can be done ahead), and the burgers themselves, along with the toppings for serving.

Once everything else is ready, I’ll fry the onions in a large skillet with some oil and THEN cook the burgers. The active cook time here is probably 30-45 minutes total.

And let me tell you, the extra work and patience required here is so darn worth it. The burgers themselves cook up juicy and incredibly flavorful, thanks to those spices. The onions are addictingly crispy, salty, and sweet. When you put it all together, it’s a symphony of YUM happening in your mouth.

Who knows what this summer will look like? Who knows what the new normal will be?

I sure as heck don’t. But I sure as heck am going to try to make the best of the upcoming holiday weekend. And these burgers are a guaranteed way to do just that. Summery goodness in every single bite!

BBQ Cheeseburgers with Crispy Onions

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5 from 2 reviews

• Author: Molly
• Total Time: 1 hour 30 minutes
• Yield: 4 servings (with extra mayo and onions) 1x

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Description

These BBQ Cheeseburgers with Crispy Onions are a bite of BBQ heaven! They feature a homemade BBQ spice rub, used in both the burgers and the BBQ mayo that gets slathered on top. The real kicker, though, are the homemade buttermilk fried onion strings that go on top of this beauty. So much flavor!

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Ingredients

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For the Crispy Onions:

• 1 large onion, thinly sliced
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• Pinch of cayenne pepper
• 1 cup canola oil, for pan frying

For the BBQ Spice Mix:

• ¼ cup light brown sugar
• 2 tablespoons paprika
• 1 tablespoon smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper

For the BBQ Mayo:

• 1 cup mayo
• 1 tablespoon of the BBQ spice mix
• Juice of half a lime
• Drizzle of honey or maple syrup
• Salt and pepper, to taste

For the Burgers:

• 1 lb lean ground beef
• 1 tablespoon of the BBQ spice mix
• 2 tablespoons BBQ sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• Sliced cheese (cheddar, jack, American, or pepper jack would all work great)
• Burger buns
• Romaine lettuce leaves
• Dill pickles

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Instructions

For the Onions:

1. Place the sliced onion in a shallow baking dish or bowl and pour the buttermilk over top. Soak the onions for at least an hour.
2. In another dish, combine the flour, salt, and pepper, whisking well. Set aside.
3. Heat the canola oil up in a cast-iron skillet until a thermometer reads 375°F.
4. Remove the onions from the buttermilk, allowing the excess to drip off, and then dredge through the flour mixture until evenly coated. Shake off the excess flour.
5. In batches, add the breaded onions to the hot oil and cook, stirring them around, for 30 seconds or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain.
6. Sprinkle with a little salt while they are hot out of the oil.
7. The onions can be made up to a day ahead of time. Allow them to cool completely on the paper towels so there is no excess grease and store them well wrapped at room temperature.

For the BBQ Spice Mix:

Mix all the spices together and then store in a small resealable container or jar. It will keep for months in a cool, dry place.

For the BBQ Mayo:

Mix all the ingredients together in a bowl and adjust the seasoning as needed. You can make this ahead and store it, covered, in the fridge.

For the Burgers:

1. Preheat the grill, griddle, or a large cast-iron skillet over medium-high heat.
2. In a large bowl, mix together the beef, BBQ spices, BBQ sauce, salt, and pepper. Gently mix to combine the ingredients without overworking the meat too much (this will give you a tough burger).
3. Form the mixture into four patties.
4. If using a skillet, add a drizzle of canola oil to the pan. Add the burger patties to the grill/griddle/hot pan and cook for 4 minutes per side. During the last minute of cooking, add the slices of cheese to each burger.
5. While the burgers are cooking, spread the burger buns with the BBQ mayo.
6. Place the cheeseburgers on the buns and top with lettuce, pickles, and the crispy onions. Serve immediately.

 

• Prep Time: 1 hour (inactive time)
• Cook Time: 30 minutes
• Category: burgers