BBQ Burgers with Onion Rings
Juicy, grill-ready burgers glazed with classic American barbecue sauce, topped your way, and served with crisp, beer-battered onion rings. This recipe leans into time-tested diner flavors while teaching the small technique choices that make a burger truly great: gentle handling, high heat, and a quick sauce lacquer at the end.
Classic American cookouts aren’t about complicated food—they’re about nailing the fundamentals. Here, we build a well-seasoned beef patty, sear it hard for flavor, then finish with a sticky BBQ glaze without burning the sugar. The onion rings are the crunchy counterpoint: cold batter, hot oil, and a quick drain for maximum crispness.
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Servings
6
Ingredients
BBQ Burgers
- •2 lb (900 g) 80/20 ground beef
- •2 tsp kosher salt
- •1 tsp freshly ground black pepper
- •1 tsp garlic powder
- •1 tsp smoked paprika (optional)
- •1 tbsp Worcestershire sauce (optional)
- •1 tbsp neutral oil (for grates or skillet)
- •1/2 cup BBQ sauce, plus more for serving
- •4–6 slices cheddar or American cheese (optional)
- •4–6 burger buns, split
- •Toppings: sliced pickles, sliced tomato, lettuce, sliced red onion, mayo, mustard (as desired)
Onion Rings
- •2 large yellow onions, cut into 1/2-inch rings
- •1 cup (125 g) all-purpose flour, divided
- •1/2 cup (65 g) cornstarch
- •1 1/2 tsp kosher salt, plus more to finish
- •1 tsp baking powder
- •1/2 tsp smoked paprika (optional)
- •1/2 tsp black pepper
- •1 1/4 cups (295 ml) cold beer (or club soda)
- •1 large egg (optional, for richer batter)
- •Neutral frying oil (peanut, canola, or vegetable), for frying
Instructions
- 1
Make the onion rings first: Separate onion slices into rings; reserve the larger rings for frying and save small bits for another use. Pat rings dry. Set up a rack over a sheet pan (or a paper-towel-lined pan) for draining.
- 2
Heat frying oil to 350°F (175°C) in a heavy pot or deep skillet (aim for 1 1/2–2 inches of oil). Keep a thermometer handy; steady temperature is the difference between crisp rings and greasy ones.
- 3
Mix the dry coating: In a shallow bowl, combine 1/2 cup flour, cornstarch, 1 tsp salt, baking powder, paprika (if using), and pepper.
- 4
Make the batter: In a second bowl, whisk remaining 1/2 cup flour with the cold beer (and egg, if using) just until combined. A few small lumps are fine—overmixing toughens the crust.
- 5
Coat and fry in batches: Toss onion rings in the dry coating, dip into batter, let excess drip off, then carefully lower into the hot oil. Fry 2–3 minutes per side (4–6 minutes total) until deeply golden.
- 6
Drain and season: Transfer onion rings to the rack, immediately sprinkle with a pinch of salt, and keep warm in a 200°F (95°C) oven while you fry remaining batches. Let the oil return to 350°F between batches.
- 7
Form the burger patties: Gently mix beef with salt, pepper, garlic powder, smoked paprika (if using), and Worcestershire (if using). Divide into 4–6 portions and form patties about 3/4-inch thick, making a shallow dimple in the center of each.
- 8
Preheat grill or skillet: Heat a grill to medium-high (about 450–500°F / 230–260°C) or heat a cast-iron skillet over medium-high until very hot. Lightly oil the grates or skillet.
- 9
Cook the burgers: Place patties on the heat and don’t press them. Cook 3–5 minutes on the first side until well-browned, flip, then cook 2–4 minutes more for medium (adjust for your preferred doneness).
- 10
Glaze with BBQ sauce: During the last 1–2 minutes of cooking, brush the tops with BBQ sauce, flip once more briefly, and brush again. This timing gives you a glossy lacquer without scorching the sugar in the sauce.
- 11
Add cheese (optional) and toast buns: If using cheese, add slices after glazing and cover briefly to melt. Toast buns cut-side down on the grill/skillet for 30–60 seconds.
- 12
Assemble and serve: Build burgers on toasted buns with desired toppings and extra BBQ sauce. Serve immediately with hot onion rings.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.