BBQ Burgers

Name: Juicy BBQ Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 Pound Ground Beef (80/20); ¼ Cup Barbeque Sauce; Salt/Pepper; 1 Sweet Onion (Thinly Sliced); 1 Cup Buttermilk; 1 Cup Flour; ½ Teaspoon Salt; ¼ Teaspoon Pepper; ¼ Teaspoon Cayenne; Peanut Oil (For Frying); ¼ Cup Barbeque Sauce; ¼ Cup Mayonnaise; 1 Avocado (Sliced); 8 Slices Bacon (Cooked Crisp); 4 Brioche Buns; 4 Slices Sharp Cheddar Cheese; Lettuce

ByKrystle Smith Posted onJune 5, 2024June 5, 2024

Jump to Recipe Print Recipe

My 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.

a bbq burger topped with avocado, bacon, and a creamy BBQ sauce between 2 buns.

I've previously shared fun burger recipes, pizza burgers, quesadilla burgers, baked cheeseburger sliders, and breakfast burgers with bacon jam. These easy BBQ Burgers are in a league of their own. The patty is juicy and perfect. The toppings add so many flavors and textures, like creamy avocado, crunchy onions, and, of course, a finger-licking secret sauce.

They're perfect for outdoor BBQs, lazy weekend afternoons, and picnics. Make a double batch of the onion strings and use them in my brisket tacos, too. Serve with my instant pot baked beans for the perfect meal.

Ingredient Notes and Shopping Tips

a collage showing beef, bacon, avocado, and onion strings.

Ground Beef: My boyfriend Meat Man suggests using 80/20 ground beef. 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 sharp flavor.
- If you don't have any on hand, you can make your own with 1 tablespoon of vinegar per 1 cup of milk.
Onions: You can also use canned onion strings if you want to make this recipe 100% outdoors on the grill.
BBQ Sauce: I like Sweet Baby Rays.
Mayo: Mayo haters, I hear you! BBQ sauce is also great mixed with ranch.
Avocado: Look for bright green avocados with flesh that gives slightly.
Bacon: If cooking outdoors, take a shortcut with microwave bacon. I like the brand Hormel Black Label.
Buns: I like using a hearty brioche because they're soft and hold up well
- Toast your buns for a minute or two to help prevent them from getting soggy.

Add Salt and Pepper After Forming Patties

This leads to a nice crust and doesn't suck any of the moisture out of your meat.

How To Make BBQ Burgers

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

⏲️How Long You Should Cook Burgers on a BBQ Grill

Medium Rare: 135 degrees F or around 3 minutes per side
Medium: 140 degrees or around 4 minutes per side
Medium Well: 150 degrees or around 4.5 minutes per side
Well Done: 160 or around 5 minutes per side

How To Tell When They're Done

A well-done burger will have juices that run clear, and feel springy to the touch. Since this can be subjective, using a meat thermometer is the best way to tell.

Per the FDA burgers should be cooked to 160 degrees F until no pink remains.

️Krystle's Tips️

Don't Over-Mix: Over-mixing beef will result in a tough burger that is prone to falling apart. Mix until the ingredients are just combined.
Uniform Size: Measure beef using a kitchen scale to ensure each burger is the same size and will cook evenly.
Chill: Chill your burgers for 20-30 minutes before placing them on the grill. This helps keep the fat evenly distributed and inside instead of rendering out. It also ensures they'll hold their shape.
Indent the Center: Use your thumb to make an indent in the center of the burger to prevent it from puffing up when cooking. This helps ensure even cooking so you don't end up with well-done edges and a raw center.
Make Patties About 1 Inch Larger Than Buns: They'll shrink slightly when cooking.
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 and the burger will be dry. It can also lead to flare-ups as the grease hits the flame.
Let the burgers rest. To seal in the juices, let the burgers rest for about a few minutes before serving.

Flip Only Once

This will help you form a golden brown crust and decrease the chance your patty will fall apart.

an openfaced cheeseburger piled high with bacon, avocado, onion strings, and creamy BBQ sauce.

Try These Burger-Inspired Recipes Next

a cheeseburger egg roll being dipped into a ketchup and mayonnaise sauce.

📖 Recipe

Leftovers

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

Can I Make These In a Skillet?

Yes!
1. Heat canola oil in a cast iron pan just until it begins to smoke.
2. Cook for 3-4 minutes per side.

Can I Make These In The Air Fryer?

Yes cook for around 10 minutes at 375 degrees flipping once.

Can I Make Them In the Oven?

Yes, cook at 425 for around 15-17 minutes.

More Burgers and Sandwiches

Krystle Smith

5 from 17 votes (2 ratings without comment)

Let know what you think Cancel reply

17 Comments

tisha says:

at

Adding the bbq sauce to the actual burger is genius! We really enjoyed these and will be making them more often this summer!

Reply
Swathi says:

at

I agree with you, these are Juicy BBQ Burgers I tried with sourdough buns I made it. so yum.

Reply