I haven’t had a good old Rodeo Burger in a few years and it was always one of my favourites. So when we decided to make burgers at home, the idea popped into my head to try one for myself and here it is. Give it a go yourself!
1/2lb Steak Mince
Salt & Pepper (To season burgers)
1tbsp Worcester Sauce
5 Slices of Streaky Bacon
2 Slices of Burger Cheese
1 Medium White Onion
Mustard BBQ Sauce
1 Brioche Bun
Mix the Mince, Salt, Pepper and Worcester sauce in a large bowl until all the ingredients are combined. Split the mixture into two quarter pound balls and then use your hands or a burger press to form the mixture into two patties. Place them on a plate and keep them in the fridge.
Beer Battered Onion Rings
You can find the full recipe for my onion rings here. Cut the onion into 1cm thick slices and break the rings apart. Mix all the dry ingredients for the batter together in a large bowl and then mix in the beer a little bit at a time.
Take one large onion ring and two slices of streaky bacon. Start wrapping the bacon rasher around the onion ring until it is completely covered. Keep these to the side to cook on the grill later.
At The Grill
Light a full chimney starter of Lumpwood Charcoal and when it is ready, tip it out keeping it to one side of the barbecue giving you an area of direct heat and an area of indirect heat. Place the bacon wrapped onion ring and the remaining rashers of bacon onto the area of indirect heat and close the lid. The bacon will cook quite quickly so be sure to check it after a couple of minutes. The bacon wrapped onion will cook a little slower. As soon as the rashers are crispy, lift them off and place them on a piece of kitchen roll to dry off. Leave the bacon onion ring in the indirect until the bacon is golden brown and then lift it off.
Next you want to cook the burgers. Place them directly over the coals and immediately close the lid. The patties are quite thin so they will cook quickly. After three or four minutes you can flip them over and immediately place a slice of cheese on each patty.
While the burgers are cooking you can batter and fry your onion rings. I used two good sized onions to go in the burger and the rest made a nice snack while I was waiting for the burgers to cook.
After another three or four minutes move the two patties over to the area of indirect heat. Place the bacon onion ring on top of one patty and your rashers of bacon and two onion rings onto the other. Next step is to add some sauce. I picked up these Reds True Barbecue sauces from the supermarket and they taste awesome, especially the BBQ Ketchup. Put as much or as little sauce over each burger as you like.
The only thing left to do is to toast your bun. Cut your brioche bun in half and place it over the coals. They will only take a few seconds to toast so don’t run off for another onion ring or they will burn. Once they have some colour you can remove them from the grill. Cover the bottom half of the bun with the Mustard BBQ sauce.
Lift off the patty with the beer battered onion rings first and place it on the bun.
Next lift the second patty off and carefully put it on top of the other one. Finally put the top half of the bun on and push a bamboo skewer down through the whole burger to stop it falling apart. And just like that, the Double Rodeo Burger is ready!
We served the burgers with some hand cut chips and of coarse a few onion rings because you can never have too many onion rings.