Servings: 14
Total Time: 20 Minutes
Ingredients
- 8 slices Godshall’s Peppered Beef Bacon
- 24 ounces ground beef (80/20)
- ½ cup BBQ sauce
- 1 package frozen onion rings, about 13 oz
- 4 brioche burger buns
- 4 slices cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt & pepper to taste
Petal Sauce:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne
Instructions
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In a large skillet, cook the bacon slices until crispy, about 4–5 minutes per side. Transfer to a paper towel-lined plate. Bake the onion rings according to package directions and set aside.
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Make the petal sauce: In a small bowl, mix together the mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, and cayenne until smooth. Chill in the refrigerator until ready to assemble the burgers.
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Divide the ground beef into 4 equal portions. Gently form into patties slightly wider than the burger buns. Press a small dimple in the center of each patty to prevent puffing. Season both sides with the garlic powder, paprika, salt, and black pepper.
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Heat a large cast iron skillet or grill over high heat. Cook the burger patties for 3–4 minutes per side for medium doneness. In the last 30 seconds, brush the tops of each burger generously with ½ cup BBQ sauce and place 1 cheddar cheese slice over each patty.
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Assemble and serve: Spread the petal sauce on each bottom bun. Add the BBQ-glazed cheeseburger patty and 2 strips of bacon. Top with 2 to 3 onion rings, and add the top bun.
