This post has been sponsored by Tyson Foods, Inc. All thoughts and opinions are my own.

Sometimes you just want a juicy burger, you know? With BACON. Definitely. The Ultimate Bacon BBQ Burger. What makes this one so special? The hickory-smoked BBQ bacon wrapped onion rings. You heard me. BACON ONION RINGS. Along with spicy cheddar jack cheese, BBQ sauce, and quick-pickled cucumber chips—this is burger nirvana, folks. For this easy recipe, I used Wright® Brand Hickory Bacon from my local Publix supermarket. You’ll want to nab some too for these amazing sammies.

It’s about quality

I literally have two Publix stores within a mile of my house, making them by far the most convenient places to shop. However, that’s not the only reason I shop there. Publix store-brand products are the best quality. I like their soft, bakery-fresh brioche buns, especially for these bacon BBQ burgers, and their pre-packaged coleslaw salad is cut just the way I like it. They also carry some of my favorite premium brands, like Wright® Brand Hickory Bacon. I found it near the butcher’s department in the store. It’s real wood-smoked and hand-trimmed, and each package of thick-cut bacon weighs 1 1/2 pounds… which is PERFECT for these juicy burgers.

For this recipe, I used some of my own homemade recipes, like the BBQ sauce and quick-pickled cucumber chips. They’re both really easy to make and can be made several days ahead of time. You can also use your favorite Publix store brands if you’re pressed for time (no hard feelings).

To learn more and check out additional recipes, click here!

Ingredients for bacon BBQ burgers

• Wright® Brand Hickory Bacon
• Vidalia Onions (look for longer, rounder onions, rather than short & flat)
• BBQ Sauce
• Ground Beef (80/20 is the best for a really juicy burger)
• Kosher Salt
• Black Pepper
• Pepper Jack Cheese (can also use Cheddar or Blue Cheese Crumbles)
• Brioche Buns (or Kaiser rolls)
• Quick Pickled Cucumbers

I have tasted all the components of this burger on their own, and while they are individually outstanding, let’s be honest… the BBQ bacon wrapped onion rings steal the show. They’re super easy to make, however, they take about an hour to cook—so get started on those about an hour before grilling the burgers.

For BBQ bacon wrapped onion rings

1. Arrange a wire rack over a rimmed baking sheet. Set aside.
2. Cut the onion into 3/4? slices and separate into individual rings. You’ll want to use the large and medium-sized onion rings (about 3″ – 5″ in diameter) for this recipe… Save the smaller ones for another recipe.
3. Gently stretch the slices of Wright® Brand Hickory Bacon (you might have to pull the bacon in 1 to 2 inch increments along the length) until it’s about 18-20 inches long.
4. Thread the bacon through the center of the onion ring, and tightly wrap it around the ring. Continue threading, overlapping the bacon about 1/4? over the edges as you go. Wrap the entire onion with the bacon, and secure the ends with a toothpick.
5. Transfer the bacon onion rings to the wire rack (the rack is important to evenly cook the bacon all over without burning it).

How to cook bacon onion rings to crispy, chewy perfection

1. Position the oven rack in the center of the oven and preheat to 325°F. This is low enough to cook the bacon and onions without burning, but will crisp the bacon.
2. Bake for 30 minutes, then flip the bacon onion rings and cook for another 25 minutes. They need to be flipped, otherwise, the bottom will be soggy while the top is crisp.
3. Brush the onion rings with BBQ sauce and return them to the oven. TURN ON THE BROILER and broil for about 2-3 minutes, or until the BBQ sauce takes on some color and fuses to the bacon. Oh-Ma-Gawd… so good.

Make the burger patties while the bacon onion rings are cooking, this way everything is ready at the same time.

Tips for the juiciest burgers

• Use 80/20 ground chuck. It has more fat. More fat = more moisture, and therefore, the burgers will stay juicy.
• Keep the burgers a manageable size, about 1/4 pound each. If Dad wants a half-pound burger, stack ’em.
• The patties don’t have to be perfectly round — in fact, they shouldn’t be. You want those craggy edges because they’ll create CRUST — which is essentially flavor. Form the burgers into a ball and smash them with the flat bottom of a frying pan, until they’re about 3/4″ thick.
• Use the back of a round measuring tablespoon to create a divot in the center of the patty. This is important because the steam that’s created when grilling the burgers will expand. By making that divot, you compensate for the natural expansion, and the burgers will be uniformly flat instead of domed like a football stadium.
• Stick with simple seasonings. All you need is salt and pepper on these patties, because the flavor of the Wright® Brand Hickory Bacon with the Vidalia onion and BBQ sauce create a harmonious flavor bomb for the burgers. Don’t overdo it with other spices.

If you’re a grill master, then you probably don’t need my advice on how to grill burgers the way you like them. But these tips are for pros and novices alike.

Grilling juicy BBQ bacon burgers

• Heat the grill to a medium-high heat (about 425°F to 450°F), that’s enough to sear and crust the edges.
• These burgers won’t take long to get to a perfect medium rare, usually 3-4 minutes per side, but to be sure, use a meat thermometer. 
• Be sure NOT TO JOSTLE OR PRESS the burgers with your spatula. Jostling will ruin those perfect grill marks and pressing on the burgers will just let the moisture and juices leak out. AVOID THAT.
• During the last minute or so of cooking, place a slice of cheese over each patty to melt and get those buns on the grill to toast.

Ok, this is the moment of truth. The moment when those bacon wrapped onion rings, flame grilled burgers, BBQ sauce and tangy pickle chips all come together. I know your mouth is watering… mine is too.

Build the ultimate BBQ bacon burger

1. Place one (or two) juicy, cheese-topped burger patties on the lower half of the toasted bun.
2. Top liberally with tangy pickle chips.
3. Add two or three bacon onion rings to the burger (you can do more, but keep in mind — you’ve got to get this thing IN YOUR MOUTH. Unless your jaw unhinges like a cobra).
4. Drizzle on extra BBQ sauce and top with the other toasted bun. 
5. Now… EAT.

A two-hander

I should warn you that this is a two-handed eating affair. You’ll also want to hold the BBQ bacon burger over the plate (to catch anything that might unwittingly escape) and attack this sammie with GUSTO.

The flavor

The smoked flavor of Wright® Brand Hickory Bacon is exceptional, especially wrapped around those sweet Vidalia onion rings. Combined with the juicy grilled burger, melty-oozy (slightly spicy) cheese, sweet and tangy BBQ sauce, and those brined quick pickled cucumbers—it’s the perfect bite. (I know that was a run-on sentence, but I don’t care — it’s THAT GOOD!).

Don’t ruin your favorite shirt

I advise short-sleeved shirts for this meal as you’re likely to have some juices and sauce drip down your arms while eating. You’re welcome.

What to serve with BBQ bacon burgers

• Bacon and Egg Potato Salad
• Coleslaw
• French Fries
• Baked Beans
• Kettle Chips
• Pepperoni Pasta Salad

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