Copycat Burger King Rodeo Burger Recipe

Why You’ll Love This Recipe

• All the nostalgic Rodeo Burger flavors, made with fresh ingredients at home.
• Sweet-smoky BBQ sauce that clings to the burger and onion rings.
• Flame-seared technique for that backyard-char taste.
• Flexible: use frozen onion rings for speed or make extra-crispy ones from scratch.

Grocery List

• Produce: 1 large sweet onion (e.g., Vidalia)
• Dairy: American cheese slices, unsalted butter, buttermilk (or milk plus vinegar)
• Pantry: Ground beef (80/20), sesame seed buns, ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, onion powder, garlic powder, black pepper, kosher salt, all-purpose flour, cornstarch, baking powder, seltzer or club soda, neutral frying oil, frozen onion rings (optional)

Full Ingredients

Sweet-Smoky Barbecue Sauce

• 1/2 cup (120 g) ketchup
• 2 tbsp (24 g) dark brown sugar
• 1 tbsp (15 ml) molasses
• 1 tbsp (15 ml) apple cider vinegar
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• Pinch black pepper
• 1–2 tbsp water, as needed to loosen
• Optional: 1/8 tsp liquid smoke for extra smokiness

Onion Rings (From Scratch)

• 1 large sweet onion (about 300 g), sliced into 1/2-inch (1.25 cm) rings and separated
• 1 cup (240 ml) buttermilk (or 3/4 cup milk plus 1 tbsp vinegar plus 1/4 cup water)
• 3/4 cup (90 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp smoked paprika
• 1/2 cup (120 ml) very cold seltzer or club soda, plus more as needed
• Neutral oil for frying (about 1–1.5 quarts/liters)
• Fine salt for finishing

Quick Swap: Frozen Onion Rings (Alternative)

• 12–16 frozen onion rings

Burgers and Assembly

• 1 lb (450 g) ground beef, 80/20
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional)
• 1 tsp Worcestershire sauce
• 4 sesame seed hamburger buns
• 4 slices American cheese
• 2 tbsp (28 g) unsalted butter, softened
• 1/2 cup prepared BBQ sauce (from above), plus extra for serving

Step-by-Step Instructions

Step 1: Simmer the sweet-smoky barbecue sauce

In a small saucepan, whisk together ketchup, brown sugar, molasses, vinegar, Worcestershire, Dijon, smoked paprika, onion powder, garlic powder, and a pinch of black pepper. Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring, until thick, glossy, and reduced slightly. Add 1–2 tbsp water if it becomes too thick. For extra smokiness, stir in a few drops of liquid smoke. Keep warm on low or cool and refrigerate.

Step 2: Make crunchy onion rings (from scratch or frozen)

From scratch: Soak onion rings in buttermilk for 10 minutes. Meanwhile, heat 1–1.5 quarts neutral oil in a Dutch oven to 350°F (175°C). In a bowl, whisk flour, cornstarch, baking powder, salt, and smoked paprika. Drain onion rings. Whisk in the very cold seltzer to the dry mix to form a thin, pourable batter (like pancake batter). Working in batches, dip rings, let excess drip, and fry 2–3 minutes until deep golden. Drain on a wire rack, sprinkle with fine salt, and keep warm in a 250°F (120°C) oven.

Frozen alternative: Bake according to package directions at about 425°F (220°C) for 12–15 minutes, turning once, until crisp and browned. Keep warm while you cook the burgers.

Step 3: Form and season the patties

Gently divide the ground beef into four equal portions (about 4 oz/113 g each). Shape into 4-inch (10 cm) patties without overworking. Press a shallow 1-inch (2.5 cm) wide dimple in the center of each to prevent doming. Mix salt, pepper, and smoked paprika; season both sides. Drizzle or brush each patty lightly with Worcestershire. Let sit at room temperature 10 minutes while you preheat your cooking surface.

Step 4: Flame-sear the burgers (grill or cast iron + broiler)

Grill method: Preheat a gas or charcoal grill to high heat (450–500°F / 230–260°C). Clean and oil grates. Grill patties 3–4 minutes per side, turning once, until an instant-read thermometer reads 155–160°F (68–71°C). For extra char, leave the lid open the last minute or position over a hotspot briefly.

Cast iron + broiler method: Position oven rack 6 inches (15 cm) from the broiler element and preheat broiler on high. Preheat a dry cast-iron skillet over medium-high for 5 minutes until very hot. Sear patties 2 minutes per side, then slide the skillet under the broiler 1–2 minutes to blister and finish to 155–160°F (68–71°C).

Step 5: Melt cheese and toast the buns

Reduce grill heat to medium or lower the skillet heat. Top each patty with a slice of American cheese; cover (grill lid or tent with foil) for 20–30 seconds to melt. Split buns and lightly butter the cut sides. Toast on the grill or in the skillet cut-side down 30–60 seconds until golden at the edges.

Step 6: Assemble the Rodeo Burgers

Spread 1–2 tablespoons of BBQ sauce on the bottom bun. Add the cheeseburger patty. Crown with 3–4 crispy onion rings. Spoon on a little extra sauce, then cap with the top bun. Serve immediately while the rings are shatter-crisp and the cheese is perfectly melty.

Pro Tips

• Cold batter makes the crispiest onion rings. Keep seltzer chilled and mix the batter right before frying.
• Do not press on the burgers while cooking; it forces juices out and dries them.
• For a stronger char flavor indoors, finish burgers under the broiler for 30–60 seconds.
• Hold finished onion rings on a wire rack in a low oven (around 250°F/120°C) so they stay crisp.
• Brush patties with a thin film of BBQ sauce in the final 30 seconds for a light glaze without burning.

Variations

• Spicy Rodeo: Add pickled jalapeños and mix chipotle in adobo into the BBQ sauce.
• Bacon Rodeo: Layer 2 crispy bacon strips under the onion rings.
• Lighter Swap: Use turkey or a plant-based patty and bake the onion rings instead of frying.

Storage & Make-Ahead

BBQ sauce can be made up to 2 weeks ahead; store refrigerated in a sealed jar. Shape raw patties up to 24 hours ahead and keep refrigerated; cook to 160°F (71°C) when ready. Leftover cooked patties keep 3 days in the fridge; reheat gently to 165°F (74°C). Fried onion rings are best fresh, but you can re-crisp on a rack at 400°F (205°C) for 5–8 minutes. Buns freeze well for 2–3 months; thaw and toast before serving.

Nutrition (per serving)

Approximate values for 1 burger with sauce and onion rings: 700 calories; 36 g fat (14 g saturated); 56 g carbohydrates; 29 g protein; 2 g fiber; 16 g sugars; 1350 mg sodium.