Rodeo Burger With Crispy Onion Rings and Barbecue Sauce

Imperial May 21, 2026May 21, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Quick Ingredients

Burgers: 1 1/2 pounds 80/20 ground beef, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 4 cheddar slices, 4 brioche burger buns, 2 tablespoons unsalted butter, 16 dill pickle chips
Onion Rings: 1 large sweet onion, 1 cup buttermilk, 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon baking powder, 1/2 teaspoon black pepper, 1 cup cold club soda, 6 cups vegetable oil for frying
Smoky Barbecue Sauce: 3/4 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon molasses, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon kosher salt

Do This

1. Slice the onion into 1/2-inch rings and soak in buttermilk for 15 minutes.
2. Simmer the barbecue sauce ingredients for 8 minutes, then set aside.
3. Heat vegetable oil in a Dutch oven to 350°F and whisk together the onion ring batter.
4. Batter and fry onion rings for 2 to 3 minutes per batch until crisp and golden; keep warm at 200°F.
5. Shape beef into four 6-ounce patties, season, and cook in a hot skillet or griddle for 3 to 4 minutes per side to 160°F.
6. Melt cheddar on the patties during the last minute, then toast buttered buns until golden.
7. Assemble each burger with barbecue sauce, pickles, cheddar-topped beef, more sauce, and crispy onion rings.

Why You’ll Love This Recipe

Classic diner-and-drive-thru flavor: Juicy beef, melted cheddar, smoky-sweet barbecue sauce, tangy pickles, and crunchy onion rings deliver that nostalgic rodeo burger experience at home.
Crispy onion rings that stay crunchy: A buttermilk soak, cornstarch, flour, and cold club soda create a light, crackly coating.
Big flavor from simple ingredients: The homemade smoky barbecue sauce comes together in under 10 minutes with pantry staples.
Perfect for burger night: This recipe is hearty, fun, and impressive without requiring restaurant equipment.

Grocery List

Produce: 1 large sweet onion, optional green leaf lettuce or extra sliced onion for serving
Meat: 1 1/2 pounds 80/20 ground beef
Dairy: 1 cup buttermilk, 4 slices sharp cheddar cheese, 2 tablespoons unsalted butter
Bakery: 4 brioche burger buns or sesame burger buns
Pantry: All-purpose flour, cornstarch, baking powder, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, ketchup, apple cider vinegar, light brown sugar, molasses, Worcestershire sauce, vegetable oil, dill pickle chips

Full Ingredients

For the Beef Patties

1 1/2 pounds 80/20 ground beef, kept cold until shaping
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon vegetable oil, for the skillet or griddle
4 slices sharp cheddar cheese, about 1 ounce each

For the Crispy Onion Rings

1 large sweet onion, about 12 ounces, sliced into 1/2-inch-thick rings
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
1 cup cold club soda
6 cups vegetable oil, for frying

For the Smoky Barbecue Sauce

3/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons packed light brown sugar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt

For Assembly

4 brioche burger buns or sesame burger buns
2 tablespoons unsalted butter, softened
16 dill pickle chips, plus more to taste
Optional: 4 small lettuce leaves for a fresher diner-style crunch
Optional: extra barbecue sauce for serving

Rodeo Burger With Crispy Onion Rings and Barbecue Sauce – Closeup

Step-by-Step Instructions

Step 1: Soak the onion rings

Separate the sliced onion into individual rings, choosing the larger and medium rings for the burgers. Place the rings in a shallow bowl and pour 1 cup buttermilk over them. Turn the rings to coat, then let them soak at room temperature for 15 minutes while you prepare the sauce and burger ingredients. The buttermilk helps the coating cling and softens the onion’s sharp bite.

Step 2: Make the smoky barbecue sauce

In a small saucepan, combine 3/4 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon molasses, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon kosher salt. Set the pan over medium-low heat and bring the sauce to a gentle simmer, stirring often.

Cook for 8 minutes, or until the sauce looks glossy and slightly thickened. Remove it from the heat and set it aside. It will continue to thicken a little as it cools.

Step 3: Prepare the frying station

Line a rimmed baking sheet with paper towels or set a wire rack over a baking sheet. If you want to keep the onion rings hot while cooking the burgers, heat the oven to 200°F. Pour 6 cups vegetable oil into a Dutch oven or heavy, deep pot, making sure the oil is no more than halfway up the sides. Heat the oil over medium-high heat to 350°F, checking with a deep-fry thermometer.

In a medium bowl, whisk together 1 cup flour, 1/2 cup cornstarch, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon black pepper. Just before frying, whisk in 1 cup cold club soda until the batter is smooth but not overmixed. A few tiny lumps are fine.

Step 4: Fry the onion rings until crisp

Lift a few onion rings from the buttermilk, letting the excess drip off. Dip them into the batter, coating completely, then carefully lower them into the 350°F oil. Fry in small batches so the oil temperature stays between 340°F and 355°F. Cook for 2 to 3 minutes per batch, turning once, until the rings are puffed, crisp, and deep golden.

Transfer the fried onion rings to the prepared rack or paper towel-lined sheet. Sprinkle lightly with an extra pinch of kosher salt while hot. Keep them warm in the 200°F oven while you cook the burgers. Reserve 2 to 3 onion rings per burger and serve any extras on the side.

Step 5: Shape and season the beef patties

Divide 1 1/2 pounds ground beef into 4 equal portions, about 6 ounces each. Gently shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly instead of puffing up in the middle.

In a small bowl, combine 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Sprinkle the seasoning evenly over both sides of the patties right before cooking. Avoid overworking the beef so the finished burgers stay juicy and tender.

Step 6: Cook the cheddar burgers

Heat a cast-iron skillet, flat griddle, or heavy stainless-steel skillet over medium-high heat until hot, about 3 minutes. Add 1 tablespoon vegetable oil and swirl to coat. Place the patties in the skillet, leaving space between them, and cook for 3 to 4 minutes on the first side without pressing down.

Flip the burgers and cook for another 3 minutes. Place 1 slice of cheddar on each patty during the final 60 seconds of cooking. Cover the skillet briefly with a lid or sheet pan to help the cheese melt. Cook the burgers until the center reaches 160°F on an instant-read thermometer. Transfer the patties to a plate and rest for 3 minutes.

Step 7: Toast the buns

While the burgers rest, spread the cut sides of the buns with 2 tablespoons softened butter. Place them cut-side down in the hot skillet or on a griddle over medium heat. Toast for 1 to 2 minutes, until the buns are golden, slightly crisp at the edges, and buttery. Toasting keeps the sauce from soaking too quickly into the bread.

Step 8: Build the Rodeo Burgers

Spread about 1 tablespoon smoky barbecue sauce on each bottom bun. Add 4 dill pickle chips to each burger for a bright, tangy crunch. Place a cheddar-topped beef patty over the pickles, then spoon another 1 tablespoon barbecue sauce over the melted cheese.

Top each burger with 2 to 3 crispy onion rings, pressing gently so they nestle into the sauce. Add the top bun and serve immediately while the onion rings are hot and crackly, the cheddar is melty, and the barbecue sauce is glossy.

Pro Tips

Keep the beef cold: Cold ground beef holds its shape better and stays juicier when it hits the hot skillet.
Do not press the patties: Pressing squeezes out the flavorful juices. Let the heat create a crust on its own.
Watch the oil temperature: Onion rings fry best at 350°F. If the oil is too cool, the coating turns greasy; if it is too hot, the outside browns before the onion softens.
Use cold club soda: Cold carbonation makes the batter lighter and crispier.
Build with pickles under the patty: This keeps them secure and gives every bite that salty, tangy diner-style pop.

Variations

Bacon Rodeo Burger: Add 2 strips of crisp bacon to each burger for an extra smoky, salty layer.
Spicy Rodeo Burger: Add 1 tablespoon pickled jalapenos to each burger and increase the cayenne in the sauce to 1/2 teaspoon.
Turkey Rodeo Burger: Swap the beef for 1 1/2 pounds ground turkey, add 1 tablespoon mayonnaise to the meat for moisture, and cook the patties to 165°F.

Storage & Make-Ahead

The burgers are best assembled and eaten right away, especially because onion rings are crispiest fresh from the fryer. To make parts ahead, prepare the barbecue sauce up to 5 days in advance and refrigerate it in an airtight container. Warm it gently before serving. The onion rings can be sliced and soaked in buttermilk for up to 4 hours in the refrigerator; batter and fry them just before serving. Cooked burger patties can be refrigerated for up to 3 days, then reheated in a covered skillet over medium-low heat until they reach 165°F. Store buns, sauce, pickles, patties, and onion rings separately to prevent sogginess. Re-crisp leftover onion rings in a 400°F oven or air fryer for 4 to 6 minutes.

Nutrition (per serving)