This all-American burger gets an extra protein punch courtesy of kidney beans and a delicious topping assortment of crispy onions, blue cheese and BBQ sauce, making it the ultimate crowd-pleaser.
INGREDIENTS
FOR THE CRISPY ONIONS
1 cup sweet onion, sliced into very thin rings
½ cup all-purpose flour
1 teaspoon smoked paprika
3 teaspoon salt
2 cups canola oil
FOR THE BURGER PATTIES
1 pound America Wagyu ground beef
1 teaspoon black pepper
2 tablespoons barbecue sauce
½ cup barbecue sauce, for basting
1 can rinsed and drained red kidney beans
FOR ASSEMBLY
½ cup mayonnaise
3 tablespoons barbecue sauce
blue cheese (optional)
8 tomato slices (optional)
dill pickles (optional)
4 sesame buns
INSTRUCTIONS
FOR THE CRISPY ONIONS
To get thin, even slices, slice the sweet onions on a mandolin.
Mix the flour, paprika and salt in a bowl.
In a deep saucepan or tabletop deep fryer, heat the canola oil to 350°F.
Lightly coat the onions in the flour mixture and deep fry until they stop bubbling and are golden brown.
Remove from the oil to a paper-towel-lined cookie sheet and immediately sprinkle with salt.
FOR THE BURGER PATTIES
Very gently mix the ground beef, salt, pepper and 2 tbsp. of BBQ sauce.
Break the kidney beans up a little with your fingers (do not crush or mash them).
Fold the beans into the meat and form 4 equal patties.
Refrigerate for 30 minutes or more.
Grill the burgers over a hot fire or in a grill pan for about 3-4 minutes per side or until desired doneness. Baste the burger with a generous amount of BBQ sauce after you have flipped it.
When the burgers are done, keep warm in a very low oven (150°F) until ready to assemble
FOR ASSEMBLY
Mix the mayonnaise with the BBQ Sauce.
Lightly toast or grill the Sesame Buns.
To assemble the burgers: Spread both sides of the bun with the BBQ Mayo, add lettuce and sliced tomato, meat and bean patty, blue cheese, a pile of the crispy onions and the top bun. Serve with dill pickles on the side.
