Western Bacon Cheeseburger Copycat Recipe

Why You’ll Love This Recipe

• True-to-the-drive-thru flavor: smoky-charred beef, sweet-tangy sauce, and shatteringly crisp onion rings.
• Two paths for the rings: fast frozen or ultra-crispy from-scratch.
• Simple pantry sauce that nails that lacquered, glossy BBQ finish.
• Grill or stovetop options so you can make it year-round.

Grocery List

• Produce: 1 large sweet onion (if making rings from scratch)
• Dairy: 4 slices American cheese; 2 tbsp unsalted butter
• Pantry: 1 lb 80/20 ground beef; 8 slices thick-cut bacon; 4 sesame seed buns; 10–12 oz frozen onion rings (or flour, cornstarch, club soda for scratch rings); barbecue sauce ingredients (ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, smoked paprika); neutral oil; kosher salt; black pepper

Full Ingredients

Burger Patties

• 1 lb (450 g) 80/20 ground beef
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tsp neutral oil (for grill grates or skillet)
• Optional: 1/8 tsp liquid smoke (mix into sauce or very lightly into the beef)

5-Minute Smoky-Sweet Barbecue Sauce (yields about 1/2 cup)

• 1/3 cup (80 g) ketchup
• 2 tbsp (24 g) dark brown sugar
• 1 tbsp (20 g) molasses
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• Pinch garlic powder and pinch salt
• 1–2 tsp water to loosen to brushing consistency

Onion Rings (choose one)

• Quick: 10–12 oz (280–340 g) frozen crispy onion rings

• From-Scratch (Club Soda–Battered):
• 1 large sweet onion, cut into 1/2-inch rings
• 1 cup (120 g) all-purpose flour, divided
• 1 tbsp cornstarch
• 1 tsp kosher salt
• 1/4 tsp baking powder
• 1 cup (240 ml) very cold club soda (or lager)
• Neutral oil for frying (about 2–3 inches deep; 1–1.5 L)

Buns, Cheese, and Bacon

• 4 sesame seed hamburger buns
• 2 tbsp unsalted butter, softened
• 4 slices American cheese
• 8 slices thick-cut bacon

Step-by-Step Instructions

Step 1: Make the smoky-sweet BBQ sauce

In a small saucepan, whisk together ketchup, brown sugar, molasses, vinegar, Worcestershire, smoked paprika, garlic powder, a pinch of salt, and 1 tsp water. Bring to a gentle simmer over medium heat for 2–3 minutes until glossy and slightly thickened. Add another teaspoon of water if needed for a brushable consistency. Keep warm on low or cool and set aside.

Step 2: Crisp the bacon

Oven method (hands-off): Heat the oven to 400°F (200°C). Arrange bacon on a rack set over a foil-lined sheet. Bake 15–18 minutes until deeply crisp. Transfer to paper towels. Skillet method: Cook bacon over medium heat 8–10 minutes, flipping as needed. Drain and keep warm.

Step 3: Cook the onion rings

Quick option: Increase oven to 425°F (220°C). Arrange frozen onion rings on a sheet and bake 12–15 minutes, flipping halfway, until deep golden and crunchy. Air fryer: 400°F (205°C) for 8–10 minutes. From-scratch option: Heat 2–3 inches of oil to 350°F (175°C). Whisk 3/4 cup flour, cornstarch, salt, and baking powder. Stir in cold club soda until just combined (batter should be thin and bubbly). Lightly dust onion rings in remaining 1/4 cup flour, dip into batter, and fry 2–3 minutes until amber and crisp. Drain on a rack; keep warm in a 250°F (120°C) oven.

Step 4: Prep buns and preheat your cooking surface

Split buns and spread cut sides with butter. Preheat a grill to high (about 500°F/260°C) for that flame-kissed flavor, or heat a cast-iron skillet over medium-high until just smoking. Lightly oil grill grates or the skillet surface.

Step 5: Form and season the patties

Divide beef into 4 equal portions (about 4 oz/113 g each). Gently form 4-inch patties without overworking the meat. Press a shallow 1-inch dimple in the center of each to prevent doming. Season both sides with salt, pepper, and smoked paprika.

Step 6: Sear or grill and melt the cheese

Grill: Place patties over direct high heat. Cook 2–3 minutes until well seared with charred edges, then flip and cook 2–3 minutes more. Skillet: Sear 3–4 minutes per side. For safety, cook ground beef to 160°F (71°C). In the last 30 seconds, top each patty with a slice of American cheese, cover (lid or foil) to melt. Transfer patties to a plate and rest 2 minutes.

Step 7: Toast, sauce, and assemble

Toast buns cut-side down on the grill or skillet 30–60 seconds until golden. Brush or spoon about 1 tbsp warm BBQ sauce on the bottom bun, add the cheeseburger patty, lay 2 bacon slices on top, crown with 3–4 crispy onion rings, then drizzle another 1–2 tbsp sauce. Cap with the top bun spread with more sauce. Serve immediately while the rings are ultra-crisp and the cheese is molten.

Pro Tips

• For maximum char, leave the patties alone until a deep crust forms before flipping—resist pressing with a spatula.
• Use a smoker box or a small handful of wood chips on a gas grill for extra “charbroiled” aroma.
• Warm the BBQ sauce so it spreads thinly and glazes instead of clumping.
• Keep onion rings in a low oven (250°F/120°C) to stay crisp while you cook the patties.
• Dimple the patties to prevent doming and help the cheese blanket the edges.

Variations

• Double Western: Two patties, two cheese slices, and an extra drizzle of sauce.
• Spicy Western: Add pickled jalapeños and swap in a chipotle BBQ sauce.
• Smoked Cheddar Twist: Replace American with smoked cheddar and add a pinch of cayenne to the sauce.

Storage & Make-Ahead

BBQ sauce keeps 1–2 weeks refrigerated in an airtight jar. Cook bacon up to 3 days ahead; re-crisp in a 375°F (190°C) oven for 3–4 minutes. Form patties up to 24 hours in advance; keep covered and chilled. Onion rings are best fresh; re-crisp in a 400°F (205°C) air fryer or oven for 4–6 minutes. Assembled burgers don’t store well—keep components separate and assemble to order.

Nutrition (per serving)

Approximate: 820 calories; 47 g fat; 53 g carbohydrates; 45 g protein; 1,450 mg sodium. Values will vary based on brand of buns, bacon, onion rings, and sauce.