The All-American Burger is a mix of America’s favorites, BBQ, Bacon, and Burgers. It all started when I smoked some boneless beef ribs over the weekend and later in the next week I wanted to put the leftovers to use. My family was craving burgers so I decided to create this mouth-watering goodness. To sum it all up this burger includes a 1/2 pound burger patty, 1 bacon wrapped onion stuffed with Colby cheese and in the core of the onion ring I stuffed it with the shredded boneless beef ribs. Now is an appropriate time to jump into the ingredients and directions, I want to share this All-American creation with everyone!
All-American Burger Sauce
- 3 tbsp Mayo
- 2 tbsp Ketchup
- 2 tbsp Sweet relish
- 1 tbsp Garlic wholegrain mustard
- 1 tbsp Truff hot sauce
- 1½ pound Ground chuck 80/20
- 3 tbsp Seasoned salt
- Brioche buns
Bacon-Wrapped Onion Rings
- 2 Sweet onions cut into rings
- 1 8-10 oz block of Colby cheese cut into thin strips
Beef Short Ribs
- ½ lb Boneless beef short ribs shredded
- The first step to this amazing burger is getting the bacon-wrapped onion rings done properly. Have our Colby cheese cut into long thinner strips 1/8” thickness.
- Cut your onion in half and then make onion rings that are 1/4” thick. Take the largest onion ring and place it down and then fit another one that is a bit smaller, you want a slight gap in between, this is where you will stuff the thin strips of Colby cheese.
- Now you wrap the bacon tightly around the onion ring until it's all covered. Typically this will be about 2 full strips of bacon.
- Now set your smoker to 350-375, using hickory wood, and place the onion rings on the smoker and smoke for about 45 mins. You are looking for the bacon to be nice and crispy.
- Have your burgers pressed into 1/2 patties. Now season with seasoned salt. Place your onion rings on a side plate at this time. Crank the griddle up high for grilling.
- While your griddle is warming up, make your burger sauce. Add all the ingredients listed above and mix well. Place to the side and now toast your buns using mayo.
- As soon as you flip cheese your burger. Cheese with Vermont cheddar cheese and grill for another 3 mins.
- Sauce your top and bottom buns. Assemble your burger by going patty, onion ring and then stuffing the core of the onion ring with the shredded beef ribs.
- This is the best part, you see this epic creation before your eyes and now it's time to feast.
- Serve with family and friends!
Items used In This Recipe
For more beef recipes, click the link below!
Why are burgers called burgers?
They get their name from a hamburg steak! This eventually came to be the hamburger we all know and love today!
What temperature do you cook a burger to?
With burgers being beef you can go off the same scale that you would any beef, that doesn’t always mean you should! However, ground beef is what the name implies. It’s ground-up beef. You want to make sure the bacteria that’s on the meat gets killed so it’s safe for eating! Steaks are not ground up so the bacteria on the outside will get killed when the heat gets to it. You can get away with cooking steaks to lower temperatures.