( Note: if you have large hands, you can make the divot with your thumb - my hands are freakishly small, so that doesn’t work for me). By making that divot, you compensate for the natural expansion, and the burgers will be uniformly flat instead of domed like a football stadium. Use the back of a round measuring tablespoon to create a divot in the center of the patty. This is important because the steam created when grilling the burgers will expand.Form the burgers into a ball and smash them with the flat bottom of a frying pan until they’re about ¾” thick. You want those craggy edges because they’ll create CRUST - which is essentially flavor. The patties don’t have to be perfectly round - in fact, they shouldn’t be.If someone wants a half-pound burger, stack ’em. Keep the burgers a manageable size, about 1/4 pound each.More fat = more moisture, and therefore, the burgers will stay juicy. I like to form the burger patties while the bacon cooks everything is ready simultaneously. I have tasted all the components of this bbq bacon burger recipe on their own, and while they are individually outstanding, let’s be honest…it’s the bacon onion rings that steal the show. TURN ON THE BROILER and broil for about 2-3 minutes, or until the BBQ sauce takes on some color and fuses to the bacon.Brush the onion rings with barbeque sauce and return them to the oven.(They need to be turned otherwise, the bottom will be soggy, while the top will be crisp). Bake for 30 minutes, flip the bacon onion rings and cook for 25 minutes.This is low enough to cook the bacon and onions without burning while crisping them perfectly. Position the oven rack in the center of the oven and preheat to 325☏.Transfer the bacon-wrapped onion rings to the wire rack.(The rack is essential because it elevates the bacon allowing it to cook through without burning. Line a rimmed baking sheet with aluminum foil (to save on mess).

Jack in the box onion rings