- Neutral oil, for deep-frying
- About 5 ounces ground Angus beef chuck (the freshest you can find, 80/20 mix)
- Tempura batter mix, for coating the onions
- Soda water, for making the tempura batter
- 1 medium white onion, cut into strips
- Salt and freshly ground black pepper
- 3 ounces shredded sharp Cheddar
- 1 brioche bun, sliced in half
- 1 ounce cooked smoked bacon
- 1 ounce chipotle barbecue sauce
- 1 ounce favorite coleslaw
Preheat a flattop griddle for 30 minutes. When you cannot hold your hand over the griddle for more than 3 seconds, it's ready. Heat some oil in a deep fryer or heavy-bottomed pot to 350 degrees F, about 20 minutes.
With your hands, form a beef patty about 5 inches in diameter and 1/4 inch thick. Set aside in the fridge.
Mix some tempura batter according to the package instructions using the soda water.
Using the longest pair of tongs you have, dip about 5 strips of white onion into the tempura batter. Let the excess batter run off before slowly submerging the onions under the hot oil. Fry until golden brown and then drain on paper towels. Season with salt.
To make the cheesy buns: On the hot griddle, place 2 ounces of the cheese into 2 small piles directly on the surface. Place the top and bottom buns cut-side down on the cheese and let set for 1 minute. Using a flat metal spatula, wedge it under the melted cheese to release the buns from the griddle. Set aside.
Find the hottest spot on the griddle and place the burger patty down; season with salt and pepper. Flip the patty after 3 minutes for medium rare. Stack the burger with the remaining cheese, cooked bacon, tempura onions and top cheesy bun and continue cooking for another 3 minutes.