BBQ Burgers

These BBQ Burgers feature ultra juicy patties topped with crispy bacon, creamy avocado, and a creamy 2 ingredient secret sauce. You are going to be making these craveable burgers all summer long.

I’ve previously shared fun burger twists like Pizza, and breakfast burgers.   These are in a league of their own. You are going to want to make these BBQ Burgers every day. 

Burgers are one of the best-tasting dinners that almost everyone loves. Most think that burgers have to just be basic hamburgers, with cheese, lettuce, tomatoes, and onions. And while these classic burgers are great, you take your burger game to a whole new level with this bbq burger recipe.

These burgers are just so craveable. They feature super juicy patties and all the best toppings you could ask for. Make a double batch of the onion strings and use them in my brisket tacos too.

Why You’ll Love This Recipe

• Juicy Everytime: Follow my tips for moist and juice burgers. 
• Quick and Easy: These are ready in less than 30 minutes. Cook outside without heating up the house!
• Customizable: Add your favorite toppings.

Ingredient Notes and Shopping Tips

• Ground Beef: Meat Man suggests using 80/20 ground beef.  This means the meat is 80% meat and 20% fat. Don’t skimp here as Fat=flavor and juiciness. Using 90% lean will lead to dry burgers with little flavor.
• Buttermilk: Make sure to use buttermilk for the onion strings as it helps soften them so they’re not stringy. It also helps mellow the flavor. If you don’t have any on hand you can make your own with 1 tablespoon of vinegar per 1 cup of mik.
• Onions: You can also use canned onion strings if you want to make this recipe ourdooutdoorsors 100% on the grill.
• BBQ Sauce: I like Sweet Baby Rays.
• Mayo: Mayo haters I hear you! BBQ sauce is also great mixed with ranch. Or use a thousand island dressing instead for a more classic burger sauce.
• Avocado: Look for bright green avocados with flesh that gives slightly.
• Bacon: If cooking outdoors take a shortcut with microwave bacon. I lik the brand Hormel Black Label.
• Buns: I like using a hearty brioche. Toast your buns to help prevent them from getting soggy.
• Salt: I like to add salt and pepper after forming my patties. This leads to a nice crust without sucking out any of the moisture.

More Topping Ideas

• Pickles
• Pineapple
• Mushrooms
• Jalapenos
• Fried Egg
• Ketchup/Mustard
• Salsa
• Guacamole

 How To Make BBQ Burgers

1. Make Fried Onions: Thinly slice onions. Dredge in seasoned flour, then buttermilk, and finally more flour. Fry for 2-3 minutes.
2. Make Patties: Combine beef, salt, pepper, and BBQ sauce. Evenly shape into 4 equal patties. 
3. Cook: Grill for ~5 minutes per side.  Add cheese.
4. Make Sauce: Comine BBQ sauce and Mayo.
5. Assemble: Place burger on bun and top with bacon, avocado, lettuce, and sauce. 

No Grill? No Problem!

You can also make this recipe indoors. I suggest 

• Heat canola oil in a cast iron pan just until it begins to smoke
• Cook for 3-4 minutes per side

How To Tell When They’re Done

Per the FDA burgers should be cooked to 160 degrees F and until no pink remains. When grilling this takes on average around 5 minutes per side. This can vary depending on factors like the size of your burgers and how how your grill is.

A well-done burger will also have juices that run clear,  and that feels springy to the touch. While a medium burger will have pink juices and less spring back. Since this can be subjective, a meat thermometer is the best way to tell.

If you are in good health you can also cook your burger to a different doneness level at your own risk.

• Rare:125 degrees F or around 2 minutes per side
• Medium Rare:135 degrees F or around 3 minutes per side
• Medium: 145 degrees or around 4 minutes per side

Leftovers

1. Storage: Store leftovers in the fridge for up to 3 days.
2. Reheat: Reheat in the oven for 5-7 minutes. Wrap it in foil to preven it from drying out.
3. Freezing:Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Tips

1. Don’t Over Mix: Just like overmixing a cake can lead to a tough crumb, over mixing beef will lead to a tough crumbly burger. Mix until the ingredients are just combined.
2. Uniform Size: Measure beef using a kitchen scale to ensure each burger is the same size.
3. Chill: Chill your burgers before placing on the grill or into a hot pan. This helps keep the fat evenly distributed. If left out too long it tends to stick to your hands or work surface. We want to stay inside to keep things nice and juicy.
4. Indent the Center: Use your thumb to make an indent in the center of the burger. This helps ensure even cooking so you don’t end up with well done edges and raw center.
5. Never Ever Press: Do not press your burgers down with a spatula. Yeah the sizzle is cool, but all your delicious juices will run out. It can also lead to scary flareups as the grease hits the flame.
6. Let the burgers rest. Let the burgers rest about 5 minutes before serving to seal in the juices.

Try These Burger Inspired Recipes Next

Cheeseburger Egg Rolls

Bacon Cheeseburger Pizza

Cheeseburger Tater Tot Casserole

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BBQ Burgers

These BBQ Burgers feature ultra juicy patties topped with crispy bacon, creamy avocado, and a creamy 2 ingredient secret sauce.

5 from 5 votes

Print Pin Rate

Course: Main Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 1361kcal

Author: Krystle Smith

Ingredients

For the Patties

• ▢ 1 Pound Ground Beef 80/20
• ▢ ¼ Cup Barbeque Sauce
• ▢ Salt/Pepper

For the Onion Straws

• ▢ 1 Sweet Onion Thinly Sliced
• ▢ 1 Cup Buttermilk
• ▢ 1 Cup Flour
• ▢ ½ Teaspoon Salt
• ▢ ¼ Teaspoon Pepper
• ▢ ¼ Teaspoon Cayenne
• ▢ Peanut Oil For Frying

For the Secret Sauce

• ▢ ¼ Cup Barbeque Sauce
• ▢ ¼ Cup Mayonnaise

Toppings

• ▢ 1 Avocado Sliced
• ▢ 8 Slices Bacon Cooked Crisp
• ▢ 4 Brioche Buns
• ▢ 4 Slices Sharp Cheddar Cheese
• ▢ Lettuce

Don't lose this recipe. Pin for later!

Instructions

For the Onion Strings

• Thinly slice onions. Heat peanut oil to 350 degrees F. Lay out 2 dishes for buttermilk and flour.
• Dip onions into flour, then buttermilk, and then flour again.
• Fry for 2-3 minutes until crispy.

For the Burgers

• Combine ground beef and BBQ sauce.
• Evenly divide into 4 patties. Sprinkle both sides liberally with salt and pepper.
• Grill for 4-5 minutes per side or cook in a cast-iron skillet for 3-4 minutes per side. Add cheese.

For the Sauce

• Stir together both ingredients.

Assembly

• Set burgers on toasted buns. Top with bacon, avocado, lettuce, and sauce. Enjoy!

Notes

Ingredient Notes and Shopping Tips

• Ground Beef: Meat Man suggests using 80/20 ground beef.  This means the meat is 80% meat and 20% fat. Don't skimp here as Fat=flavor and juiciness. Using 90% lean will lead to dry burgers with little flavor.
• Buttermilk: Make sure to use buttermilk for the onion strings as it helps soften them so they're not stringy. It also helps mellow the flavor. If you don't have any on hand you can make your own with 1 tablespoon of vinegar per 1 cup of mik.
• Onions: You can also use canned onion strings if you want to make this recipe ourdooutdoorsors 100% on the grill.
• BBQ Sauce: I like Sweet Baby Rays.
• Mayo: Mayo haters I hear you! BBQ sauce is also great mixed with ranch. Or use a thousand island dressing instead for a more classic burger sauce.
• Avocado: Look for bright green avocados with flesh that gives slightly.
• Bacon: If cooking outdoors take a shortcut with microwave bacon. I lik the brand Hormel Black Label.
• Buns: I like using a hearty brioche. Toast your buns to help prevent them from getting soggy.
• Salt: I like to add salt and pepper after forming my patties. This leads to a nice crust without sucking out any of the moisture.

No Grill? No Problem!

You can also make this recipe indoors. I suggest 

• Heat canola oil in a cast iron pan just until it begins to smoke
• Cook for 3-4 minutes per side

How To Tell When They're Done

Per the FDA burgers should be cooked to 160 degrees F and until no pink remains. When grilling this takes on average around 5 minutes per side.

Tips

1. Don't Over Mix: Just like overmixing a cake can lead to a tough crumb, over mixing beef will lead to a tough crumbly burger. Mix until the ingredients are just combined.
2. Uniform Size: Measure beef using a kitchen scale to ensure each burger is the same size.
3. Chill: Chill your burgers before placing on the grill or into a hot pan. This helps keep the fat evenly distributed. If left out too long it tends to stick to your hands or work surface. We want to stay inside to keep things nice and juicy.
4. Indent the Center: Use your thumb to make an indent in the center of the burger. This helps ensure even cooking so you don't end up with well done edges and raw center.
5. Never Ever Press: Do not press your burgers down with a spatula. Yeah the sizzle is cool, but all your delicious juices will run out. It can also lead to scary flareups as the grease hits the flame.
6. Let the burgers rest. Let the burgers rest about 5 minutes before serving to seal in the juices.

Nutrition

Calories: 1361kcal | Carbohydrates: 92g | Protein: 48g | Fat: 89g | Saturated Fat: 35g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 1756mg | Potassium: 961mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1332IU | Vitamin C: 9mg | Calcium: 379mg | Iron: 6mg

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