Ingredients
- 5-6 ounces coarse ground beef (per burger)
For the BBQ Spice Mix (seasons up to 8 burgers)
- 1 tbsp Windsor kosher salt
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp granulated (or powdered) garlic
- ½ tsp ground cumin
- ½ tsp dried thyme
- 1 tbsp coarse ground black pepper
- 1 tsp brown sugar
For the tempura onions
- 1 medium onion, cut in half and sliced thin
- 1 cup sifted flour
- ⅛ tsp baking soda
- 1 cup ice cold water
- 1 egg
- Canola oil for frying
For the Garlic Sriracha Mayo
- ½ head roasted garlic
- ½ cup plain mayonnaise
- 1 tbsp apple cider vinegar
- pinch Winsor kosher salt
- pinch black pepper
- 1 tbsp Sriracha sauce (or to taste)
You will also need
- 3 slices of bacon for each burger
- sliced tomato
- lettuce
- sliced Cheddar or Havarti cheese
- Kaiser rolls or burger buns of your choice.
Instructions
- Coarsely grind the beef and form into patties.
To make the BBQ Spice mix
- Simply add all the ingredients to a jar and shake well.
- Store any unused seasoning in an airtight container.
To make the tempura batter
- Sift together the flour and baking soda.
- Whisk in the egg and cold water.
- Heat about an inch of canola oil in a heavy bottomed pot unit it reaches 350 degrees F on a cooking thermometer.
- Toss the opinion pieces into additional flour and then into the batter before adding to the hot oil.
- Fry for only a minute or two until golden brown.
- Hold the cooked onion pieces on a wire rack in a warm oven until ready to use.
To prepare the Garlic Sriracha Mayo
- Mash the garlic into a paste with a fork and stir it through the mayonnaise along with the apple cider vinegar, salt, pepper and Sriracha sauce.
To put the burgers together
- Grill the burgers over medium high flame for about 4 minutes a side.
- Add the cheese to the burgers after they have been flipped.
- Toast the burger buns and add a bacon blanket to the bottom half of the bum before adding the cooked beef patty.
- Add the tempura onions, tomato, Garlic Sriracha Mayo and lettuce and then the top bun.