Steps:
- Heat grill to high and add a cast iron pan on grill grates to preheat.
- Place a cast iron pan on the grill. Divide the meat into 4 equal portions (8-ounces each). Form each portion loosely into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush each burger with oil and season with salt and pepper on both sides.
- Place the burger in the cast iron pan, or directly on the grill, until slightly charred on both sides and cooked to desired doneness. Brush the burgers with the BBQ sauce and add 2 slices of cheese to each burger during the last minute of cooking. Close the lid to melt the cheese.
- Place the burgers onto the toasted buns. Top each with bacon, onion rings, and top bun. Skewer with wooden skewer, if needed.
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients, salt and pepper, to taste, and simmer for an additional 10 minutes until thickened, stirring occasionally.
- Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, if necessary. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week, in the refrigerator, stored in a tightly sealed container.
- Heat the oil in a large saucepan over medium heat until it reaches 360 degrees F on a deep-fry thermometer. Line a baking sheet with paper towels and set aside.
- While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and pepper. Divide the flour between 2 large baking dishes and season both dishes liberally with salt and pepper and cayenne.
- Working in batches, dredge some of the onion rings in 1 of the dishes of flour and tap off the excess. Dip the rings in the buttermilk and allow excess to drain off and then dredge the rings in the second dish of flour making sure to coat the rings evenly. Tap off excess and put into the hot oil. Fry the rings until golden brown and tender, turning once or twice, about 4 minutes. Remove with a slotted spoon and drain on the baking sheet lined with paper towels and season with more salt. Repeat with remaining onion rings.
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Jewel rana Jewel
j.jewel85@aol.comI can't wait to try this recipe. It looks absolutely delicious!
Gyaneshwar Prasad
g-p@hotmail.comThis burger is a bit messy to eat, but it's totally worth it. The flavors are incredible.
Elodie Crimble
ecrimble@gmail.comI've made this burger several times now and it's always a hit. It's my go-to recipe when I'm entertaining guests.
DIL JAAN DIL JAAN
j.d34@yahoo.comThis recipe is definitely not for beginners. It requires some advanced cooking skills.
Lestaria Netherton
n41@gmail.comI'm not a big fan of chipotle, so I used a different sauce. The burger was still delicious.
Asadkumbar4
asadkumbar453@hotmail.co.ukI'm a big fan of spicy food, so I added some extra chipotle peppers to the sauce. It was the perfect amount of heat.
Kojo Koomson
koomsonkojo27@gmail.comThis recipe was a bit time-consuming, but it was worth it. The burger was cooked to perfection and the flavors were amazing.
Investor Fresh
i-f5@gmail.comI made this burger for my family and they absolutely loved it. Even my picky kids ate it up!
Apostle Philip Osei Baidoo
apostle@hotmail.comThis burger was a bit too greasy for my taste. I think I'll try grilling it next time.
Carl West
west_carl8@yahoo.comI'm not a huge fan of burgers, but this one was surprisingly good. The chipotle ranch sauce really elevates it.
Katlin Whiteman
whiteman_k54@hotmail.comI love how versatile this recipe is. You can easily customize it to your own taste preferences.
TewoAyoOla Omobolaji
tewoayoola-o@gmail.comThis recipe is definitely going into my regular rotation. It's easy to make and always a crowd-pleaser.
Iqra Ahmed
aiqra58@yahoo.comI had to make a few substitutions due to dietary restrictions, but the burger still turned out great. Can't wait to try it again with the original ingredients.
Anthony Rose
anthony.rose@yahoo.comThe roasted poblano peppers were a bit too spicy for my taste, but I still enjoyed the burger.
Alansha Purg
p_alansha53@hotmail.comI substituted ground turkey for the beef and it turned out just as delicious. This recipe is a keeper!
Princy Horsfall
princy@gmail.comI was a bit hesitant about the chipotle ranch sauce, but it really made the burger. It added a perfect balance of spice and creaminess.
babygirl arianna
a@yahoo.comThis burger was a hit at my last BBQ! Everyone raved about the unique flavor profile.
Essie James
essie_j@hotmail.comEasy to follow recipe, turned out great! Will definitely make again.
Ariyan Apon
ariyan-a@yahoo.comThis Cheyenne burger was an absolute delight! The combination of flavors from the chipotle ranch sauce, crispy bacon, and melted cheese was simply irresistible. I especially loved the hint of smokiness from the roasted poblano peppers.