Onion Ring Bo Burger

• Meat

  • 5 slices Bacon, thick cut cooked and crumbled
  • 1 lb Ground sirloin, fresh

• Produce

  • 1/2 tbsp Onion powder
  • 1 Vegetable spray
  • 1/3 cup Yellow onions

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 Bbq sauce, Homemade
  • 1/3 cup Bbq sauce, Homemade
  • 2 cups Ketchup
  • 1 tbsp Lemon juice
  • 1/2 tsp Liquid smoke
  • 1/2 tbsp Mustard, ground
  • 1 tsp Tabasco sauce
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tbsp Black pepper, fresh ground
  • 5 tbsp Brown sugar, light
  • 5 tbsp Sugar

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar

• Bread & Baked Goods

  • 4 Burger buns, large

• Snacks

  • 1 (13.5 oz. bag Alexia onion rings

• Dairy

  • 4 slices American cheese

• Deli

  • 1 Burgers

• Liquids

  • 1 cup Water

• Other

  • 1 (20 oz. bag Alexia fries

Found on thecozycook.com

Description

Ingredients

• Homemade BBQ Sauce
• 2 cups ketchup
• 1 cup water
• ½ cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon Tabasco sauce
• ½ tablespoon fresh ground black pepper
• ½ tablespoon onion powder
• ½ tablespoon ground mustard
• 5 tablespoons light brown sugar
• 5 tablespoons sugar
• Burgers
• 1 pound fresh ground sirloin (with 20% fat- it tastes like a restaurant burger)
• ⅓ cup finely diced yellow onions
• ½ teaspoon liquid smoke (optional, gives the burger a nice smokey flavor)
• Vegetable Spray
• 5 slices thick cut bacon, cooked and crumbled
• ⅓ cup homemade BBQ sauce (or store bought if youre pressed for time)
• 4 slices American cheese
• 4 eggs
• 1 (13.5 oz.) bag Alexia onion rings
• 1 (20 oz.) bag Alexia fries
• 4 large burger buns

Directions

• In a small saucepan, combine the ketchup, water, cider vinegar, Worcestershire sauce, Tabasco sauce and lemon juice and bring to a boil.
• Incorporate the remaining ingredients and decrease the heat to low.
• Simmer, uncovered for 1 hour.
• Preheat your oven to 325. Lightly spray a baking pan with vegetable spray and place onion rings and French fries on top. Bake for about 20 minutes or so. Remove from the oven and place 4 large onion rings on a separate sprayed baking pan. Crack an egg in the middle of each and place fries & onion rings back in the oven for about 20 minutes, until the eggs are firm and cooked as desired.
• While the fries and onion rings bake for the 2nd time, cook your burgers.
• Gently mix together the ground sirloin, diced onions, and liquid smoke. Carefully mold each burger into a tennis ball shape, then oh-so-gently flatten them into a patty shape. Be gentle with the meat and don’t compact it too tightly, we want a nice, juicy burger.
• Have you experienced burgers that “bloat” on the grill?
• … in other words, they get all round in the middle?! To mitigate this, make a slight indentation in the middle of the burger with your thumb before you put it on the grill. This will get counteracted as it cooks and you’ll end up with a nicely shaped patty. This is better than putting an overly flat patty on the grill.
• Turn your grill on high and cook the burgers on direct heat for a few minutes on each side. Cooking them this way as opposed to cooking them slowly helps maintain a lot of the juiciness. Do not squish or flatten the burgers with a spatula while they cook. As my dad would say “Leave them the heck alone!” Also, it’s best to only flip them once.
• Do not brush BBQ sauce on the burgers until they’re pretty much done.
• Otherwise, the sauce will burn and your burger will taste too charred. Once you’ve brushed on the BBQ sauce, top each burger with cheese and crumbled bacon, and remove from the grill once the cheese is melted.
• Top the burgers with the onion ring/egg, serve with fries, and cheers!