Last week a huge box of Nature’s Pride buns and rolls showed up on my doorstep courtesy of Foodbuzz. There was only one thing to do with all that bread: a burger party!

I’m not going to lie, I didn’t cook the burgers. It was my birthday and I don’t really enjoy cooking burgers so my husband was nice enough to do that part for me. I did make the BBQ sauce, onion rings, and pickles though.

The burgers were great! The meat itself was just seasoned with salt and pepper since there was so much extra goodness going on. The BBQ sauce was smoky and spicy thanks to the chipotle pepper. The bacon added more smokiness and along with the onion rings, provided a great crunch. And the sharp cheddar? Can you really go wrong with sharp cheddar?

Now let’s talk about the onion rings.

In my world, there are 2 types of onion rings. Fast food onion rings and diner onion rings. The fast food ones are limp, soggy, and almost feel like they have a bread crumb coating. The diner ones are fresh, crispy, and the epitome of amazing. These onion rings are total diner rings but better. If I had known how easy it was to make great onion rings, I wouldn’t have been making late night Burger King runs when I was pregnant.

I was going to take better pictures of the rings but by the time I got the baby asleep and made it back into the kitchen they were gone! So you get my “draining on a paper towel” picture.

All in all, a delicious burger. Too much BBQ sauce though. It made a bowl full and we hardly put a dent in it.

Cheyenne Burgers
from Bobby Flay
For the burgers:
  • 2 teaspoons olive oil
  • 2 pounds ground beef
  • salt & pepper
For the onion rings:
  • 2 cups canola oil
  • 2 large onions sliced into rings
  • 2 cups flour
  • 1 cup buttermilk
  • salt and pepper
For the smoky barbecue sauce:
  • 2 tablespoons canola oil
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1 cup ketchup
  • 2 tablespoons ancho chile powder
  • 1 tablespoon paprika
  • 1 heaping tablespoon dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 chipotle chile in adobo chopped
  • 2 tablespoons dark brown sugar
  • 1 tablespoon honey
  • 1 tablespoon molasses
  • Kosher salt and freshly ground pepper
To make the burgers:
  1. Heat oil in a large pan over medium-high heat. Season ground beef with salt and pepper. Shape into 8 burgers. Cook about 5 minutes per side or until cooked through. Top burgers with bacon, sharp cheddar cheese, onion rings, BBQ sauce, and any other toppings you desire.
To make the onion rings:
  1. Heat oil in a large pan to 360 degrees.
  2. Put flour in a bowl and season with salt and pepper. Do the same with buttermilk in a separate bowl.
  3. Dredge onion rings in flour, dip in buttermilk, and then dredge in flour once more. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels. Season with salt.
To make the smoky barbecue sauce:
  1. Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.
  2. Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Spoon on burgers



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