BBQ Bacon Burger

A bacon cheeseburger topped with bacon wrapped onion wrings.

Sometimes you want a juicy burger, you know? Piled high with bacon, cheese and all the fixins. You want a  BBQ Bacon Burger. What makes this one so unique? The hickory-smoked 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.

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

A grocery bag full of ingredients to make burgers.

When nothing but a big, juicy bacon-topped cheeseburger will do, this barbecue bacon burger is the recipe.

It’s everything you want a cheeseburger to be, a decadent, meaty all-beef patty with bacon-wrapped onion rings, melty cheese, tangy pickles, and smoky sweet bbq sauce.

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It’s seriously the best bbq bacon burger we’ve ever had.

Why you’ll love this recipe:

  • 80/20 ground beef ensures a juicy, tender hamburger patty.
  • Bacon-wrapped onion rings – they’re not what you think. They’re better.
  • Spicy-oozy pepper jack cheese melting over the patty.
  • House-made pickles.
  • Barbecue sauce adds smoky sweet flavors that tie every other part of this burger together.

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 (if you don’t like spice use regular Monterey Jack)
  • Brioche Buns (or Kaiser rolls)
  • Quick Pickled Cucumbers

I used my homemade BBQ sauce and quick-pickled cucumber chips for this barbeque bacon burger recipe.

They’re both straightforward to make and can be made several days ahead. You can also use your favorite store brands if you’re pressed for time (no hard feelings).

A package of Wright brand Hickory Smoked Bacon.

IMO, the best part of these burgers is the bacon-wrapped onion rings. They are deliciously unexpected and a real crowd-pleaser, but they do take about an hour to cook, so this is where you need to start for this bacon burger recipe.

Unlike many recipes using frozen onion rings, I use sweet Vidalia onions sliced into thick rounds. There’s no crusty breading (which wouldn’t do well anyway because they’re wrapped in bacon.

You’ll need one slice of bacon per onion ring.

Wrapping the onions rings with bacon

  1. Slice the Vidalia onions into rings, about ½” to  ¾” thick.
  2. Hold a piece of Wright® Brand Hickory Bacon with both hands and gently stretch it until it’s about 18″-20″ long.
  3. Wrap the bacon slice around the onion ring to overlap the previous edge by about ¼”.
  4. Continue to wrap the onion until it’s completely covered, then secure it with a toothpick.
steps to making bacon wrapped onion rings.

Cooking bacon onion rings

  1. Line a rimmed baking sheet with aluminum foil (to save on mess).
  2. Arrange a wire rack over the foil. (The rack is essential because it elevates the bacon allowing it to cook through without burning.
  3. Transfer the bacon-wrapped onion rings to the wire rack.
  4. 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 while crisping them perfectly.
  5. Bake for 30 minutes, flip the bacon onion rings and cook for 25 minutes. (They need to be turned; otherwise, the bottom will be soggy, while the top will be crisp).
  6. Brush the onion rings with barbeque sauce and return them to the oven.
  7. 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.

I have tasted all the components of this bbq bacon burger recipe on their own, and while they are individually outstanding, let’s be honest…it’s the bacon onion rings that steal the show.

How to cook bacon onion rings.

I like to form the burger patties while the bacon cooks; everything is ready simultaneously.

Pro-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 someone 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 ¾” 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 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. (Note: if you have large hands, you can make the divot with your thumb — my hands are freakishly small, so that doesn’t work for me).
  • 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 creates a harmonious flavor bomb for the burgers. Please don’t overdo it with other spices.

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

Grilling juicy BBQ bacon burgers

  • Heat the grill to 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 {affiliate link}. 
  • Be sure NOT TO JOSTLE OR PRESS the burgers with your spatula. Jostling will ruin those perfect grill marks, and pressing the burgers will let the moisture and juices leak out.
  • During the last minute of cooking, place a slice of cheese over each patty to melt and get those burger buns on the grill to toast until golden brown.

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.


This barbeque bacon burger is perfect, but if you want to switch things up, here are a few suggestions and optional toppings.

  • Instead of Pepperjack, try Cheddar cheese, American, Swiss, Havarti, Muenster or another good melting cheese.
  • For a stronger, bolder flavor, add blue cheese crumbles.
  • Add lettuce and tomato to the burger for freshness.
  • If you want to season your hamburger meat with anything, try a tablespoon or so of Worcestershire sauce with salt and pepper. It won’t overpower the bacon burgers and adds another layer of umami.
  • If you don’t have a grill, use a cast iron skillet to pan-sear the bbq bacon cheeseburger.


What does barbecue bacon burger mean?

It means a burger (in this case, a cheeseburger) topped with strips of bacon and BBQ sauce. This is the best barbeque bacon burger because it has tangy pickles, spicy pepper jack cheese and sweet, smoky, spicy bbq sauce.

Can I use another type of onion?

Yes. White or red onions would be the best options for wrapping with bacon.

Can I make it in advance?

There are components of this dish you can make in advance. If you’re making the pickles and barbeque sauce, they can be made several days ahead. Form the hamburger patties several hours earlier in the day, form and keep them refrigerated until about 15 minutes before cooking. You can wrap the bacon around the onions earlier in the day, but it’s best to cook them just before serving so the bacon stays crisp and the onions are hot.

Can I freeze leftovers?

I don’t recommend it — enjoy these bbq bacon cheeseburgers when you make them.

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.

Don’t ruin your favorite shirt

I advise a napkin tucked into your collar and short-sleeved shirts for this meal, as you’ll likely have some juices and sauce drip down your arms while eating. You’re welcome.

What to serve with BBQ bacon burgers

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A platter with two BBQ bacon burgers dressed with pickles, bbq sauce and bacon wrapped onion rings.
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4.67 from 12 votes

BBQ Bacon Burger

It doesn’t get any better than this BBQ bacon burger. Truly. The easy BBQ glazed bacon onion rings make this bacon burger something to behold. Perfect for Summer barbecues and Father’s Day celebrations.
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword #grill, bacon, burger
Dietary Restrictions Egg Free
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8


  • sheet pan with wire rack


  • 1 pound Wright® Brand Hickory Bacon you’ll have leftovers for breakfast tomorrow.
  • 1-2 large Vidalia onions look for longer, rounder rather than flatter and wider.
  • 1 cup barbecue sauce divided, I use homemade BBQ sauce.
  • 2 pounds 80/20 ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 8 slices pepperjack cheese can also use cheddar or muenster slices, or blue cheese (crumbles)
  • 8 hamburger buns (or Kaiser, brioche or onion rolls)
  • ½ cup pickled cucumber chips
  • extra BBQ sauce for serving


  • Preheat the oven to 325°F. Place the rack over the sheet pan and set aside.


  • Peel the papery skin from the onions. Slice the onions crosswise with a sharp chef’s knife or santoku into ½” to ¾” thick slices. Gently separate the onions into rings. Use the large and medium rings to make the bacon wrapped onions.
  • Take one slice of bacon and go down the length of it with your fingers, tugging and gently pulling the bacon into a longer piece. Try to get it around 18″ to 20″ long.
  • Thread the bacon through the center of an onion ring and carefully loop it around the perimeter of the onion, overlapping the bacon by about 1/8″ inch as you make your way around the onion ring. Secure the end by sticking a toothpick through the bacon and onion to hold it firmly without unraveling.
  • Transfer the bacon wrapped onion rings to the wire rack and bake for 30 minutes. Remove the pan and using a pair of tongs flip the onion rings over. Return the pan to the oven and continue cooking for another 25 minutes.
  • Remove the pan from the oven, flip the onions once more and brush them lightly with BBQ sauce.
  • Turn on the broiler and place the onion rings back in the oven. Cook for 2-3 minutes until the BBQ sauce has glazed the bacon and starts to take on some color. Remove from the oven and let rest.


  • While the onion rings are cooking, form the hamburger into 4 quarter-pound patties. To prevent the “dome” effect, flatten the patties with the palm of your hand and then use a rounded tablespoon to create a divot in the center of each patty. This will keep the patties flat as they cook on the grill.
  • Sprinkle the patties with salt and pepper.
  • Heat the grill to a medium-high heat (about 450°F) and place the burgers over the heating element or glowing coals.
  • Cook for 3-4 minutes on each side for medium-rare, or to your desired temperature. Transfer the burgers to a board and immediately top each with a slice of cheese. The heat from the burgers will melt the cheese.
  • While the cheese is melting, toast the buns lightly on the grill for 1-2 minutes.


  • Place a patty on the bun. Top with 5-6 slices of pickle chips, followed by 2-3 BBQ bacon wrapped onion rings. Drizzle with additional BBQ sauce and top with the other half of the bun. Enjoy!


Best enjoyed the day you make them.


Calories: 799kcal | Carbohydrates: 41g | Protein: 37g | Fat: 53g | Saturated Fat: 21g | Cholesterol: 137mg | Sodium: 1518mg | Potassium: 630mg | Fiber: 2g | Sugar: 17g | Vitamin A: 279IU | Vitamin C: 3mg | Calcium: 278mg | Iron: 4mg

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  1. 5 stars
    If it includes bacon – it’s an automatic winner.

    Lisa, what a cool idea to first stretch the bacon strip then wrap the onion ring(s).

    You could also fry chopped bacon with chopped onion to fill in the center of the bacon-wrapped onion ring. No voids. More bacon.

    I’m totally adopting this technique when making burgers as an add-on but I prefer the more spicy yellow or red onions. This is going to change my burger world.

    Now, I’m thinking apple-wood smoked bacon-wrapped rings as well. I make smoked, candied bacon for my bacon-loving grandson for Christmas and they rock!

    Love the new site format!!!!

  2. I forgot to say on my previous reply: Love your site. Have tried my suggestions and liked them all.

  3. Nola Martin says:

    5 stars
    Onion Rings wrapped in bacon!?!! Holy moly I’m all in with these burgers. Ok I’m all in for the Onion Rings!

  4. Looks interesting but who has a mouth that big? I would have the pickles and the onion rings on the side and the bacon on top of the meat.
    Lot less work…
    Taste the same.

  5. DAMON A RUNYON says:

    5 stars

    1. I’m so glad you approve Damon! We couldn’t help ourselves with these. Enjoy!

  6. Chris Collins says:

    5 stars
    Wright bacon is my favourite bacon brand! I can’t wait to make these burgers, my mouth is watering!!

  7. 5 stars
    This looks so delicious and tasty! I can’t wait to make this! My hubby is going to absolutely love this!

  8. 5 stars
    Oh wow – this looks like an epic burger. I can’t wait to try it.

  9. Heidy linn says:

    5 stars
    First let me say, Publix is my favorite store—2 nd Wright bacon is THEE best bacon!–and third that burger should be named Award-winning Untimate Bacon bbq Burger. I love a good burger with bacon so this recipe is going to happen today!


  10. 5 stars
    I’ve got to say that I haven’t tried Wright Bacon before and neither did I visit a Publix store. But this burger is so inviting that I’ve got to fix that and add it to my to-do list!