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Tim Hollingsworth Double Western Cheeseburger

Ground beef patties with a spicy kick, topped with onion rings, cheddar cheese and bacon.

Ingredients:

  • 2, 4-ounce Ground Beef Burger patties 
  • 1 seeded brioche bun
  • 1/3 cup BBQ sauce
  • 2 hot chili peppers, sliced thin
  • 2 onion rings, sliced
  • 2 slices of cheddar cheese
  • 2 slices of bacon, crispy
  • Salt and pepper, to taste

Onion Rings

  • 1 onion, sliced into rings
  • 2 eggs, beaten
  • 1 cup flour
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Pinch of black pepper
  • Grapeseed oil for frying 

Cooking:

  1. Season the burger patties with salt and pepper and then sear on a hot griddle. Press the patties down until close to a smash burger. 
  2. Once you have a nice color, flip the patties, and add a slice of cheese on each patty. Cover with dome and squirt a little water under the dome so it steams and melts the cheese.
  3. Once cheese is melted and the internal temp of the burgers is 160 F remove the patties from the grill. Meanwhile toast the bun in the beef fat from the burgers.
  4. To assemble, start by adding BBQ sauce to both buns. Next, add chili peppers on the bottom bun and continue to build with 2 onion rings, the burger patties, bacon, a little more sauce and finally the top bun. Make sure you have a napkin handy and enjoy!! 

Onion Rings

  1. Combine breadcrumbs with the spices and begin to bread. Start by dredging the onions in flour, then egg, then breadcrumbs. Go back into the egg and finish with a second coating of breadcrumbs. Fry at 325 f until golden brown.

Nutrition:

Nutrition information per serving, 1 serving: 1008 Calories; 52.0 g Total Fat (21.5 g Saturated Fat; 1.6 g Trans Fat; 2.4 g Polyunsaturated Fat; 18.2 g Monounsaturated Fat); 214.0 mg Cholesterol; 1770.0 mg Sodium; 70.0 g Total Carbohydrate; 3.6 g Dietary Fiber; 38.5 g Total Sugars; 3.0 g Added Sugars; 65.0 g Protein; 425.2 mg Calcium; 6.4 mg Iron; 1266.0 mg Potassium; 0.6 mcg Vitamin D; 0.6 mg Riboflavin; 19.0 mg Niacin; 1.3 mg Vitamin B6; 4.8 mcg Vitamin B12; 680.0 mg Phosphorus; 12.3 mg Zinc; 56.2 mcg Selenium; 171.8 mg Choline

A serving of this recipe provides an excellent source of protein, iron, zinc, selenium, calcium, riboflavin, niacin, vitamin B6, vitamin B12, phosphorus, potassium and choline as well as a good source of dietary fiber.

Value and Versatility
Chef tim hollingsworth