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a western bbq burger held over a fire
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5 from 1 vote

Western BBQ Burger

This Western BBQ Burger is a crispy beef patty on a bun topped with cheese, bacon, beer-battered onion rings, pulled pork, and BBQ sauce.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf



  • 1-2 lbs Ground Beef
  • 6-8 slices Cheddar Cheese
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder

Beer Battered Onion Rings:

  • 2 whole White Onions
  • 2.5 cups Buttermilk
  • 2 cups White Flour
  • 12-16 oz Light Beer
  • 1 tbsp Cornstarch
  • 1 tbsp Kosher Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Black Pepper
  • 1 tbsp Smoked Paprika
  • Frying Oil


  • Pulled Pork reheated
  • 8-10 slices Bacon
  • Burger Buns toasted
  • Favorite BBQ Sauce


  • Add to a large bowl the buttermilk with some ice. Take the stems off your onions and peel the skin. Slice into 1.5” thick rings making sure to separate them into individual onion rings. Place all the onion rings into the buttermilk, cover and place in the fridge for 30 minutes. Finally, form your ground beef into loose 2 oz balls and place in the fridge to set until ready to use.
  • Preheat your fire to a medium high temperature (around 375-400F). Add a deep dish cast iron skillet or dutch oven over the fire with at least 2-3” of frying oil in the cast iron. Bring the oil up to 375F.
  • In a bowl, add 1.5 cups of your flour along with the cornstarch, salt, pepper, garlic and paprika. Slowly add in your beer, while also mixing, until you have a smooth batter with the consistency like pancake batter. Add the rest of your flour to another separate bowl. Pull the onion rings out from the fridge. Begin by adding one onion ring to the flour and coat evenly. Next, add it to the beer batter and coat evenly. Take the battered onion ring and add it directly to the frying oil to cook for about 2 minutes per side or until golden brown. Repeat this process until all the onion rings are battered and fried. You can cook 3-5 onion rings at a time, but try not to overcrowd the skillet. Once the onion rings are done, place on a wire baking sheet with paper towels underneath.
  • Reheat your fire to a medium high temperature (around 375-400F). Add a cast iron skillet or flat skillet oven over the fire.
  • First, add your bacon to the skillet and cook until they are done to your liking. Once done, pull them off and set aside. Next, add your burger balls to the skillet, season with SPG and let crisp up for 30 seconds. Next, place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest.
  • Now let’s start building the burger. Add some mayonnaise to the base burger bun and then add a single or double patty burger on top. Next, add the bacon slices, beer battered onion rings, a handful of warm pulled pork, drizzle of bbq sauce and then the top bun. Serve and enjoy!



Calories: 981kcal | Carbohydrates: 72g | Protein: 45g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 5064mg | Potassium: 931mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1403IU | Vitamin C: 4mg | Calcium: 428mg | Iron: 7mg