Copycat Red Robin Whiskey River BBQ Burger with Onion Straws

Name: Copycat Red Robin Whiskey River BBQ Burger with Onion Straws
Total time: 110
Yield: 4
Ingredients: 1 cup very thinly sliced sweet onion (8 oz.); 1.5 cups buttermilk; 5 cups Vegetable oil, for frying; 0.75 cup flour; 1 teaspoon salt, divided; 0.5 teaspoon black pepper; 0.25 teaspoon cayenne pepper; 0.25 teaspoon paprika; 0.5 teaspoon smoked paprika; 0.25 teaspoon celery salt; 0.25 teaspoon chili powder; 0.25 teaspoon garlic powder; 0.25 teaspoon onion powder; 1.5 pounds ground chuck or 80% lean ground beef; 1 tablespoon canola oil; 0.25 cup bottled whiskey-flavored barbecue sauce, plus more for serving; 4 slices Cheddar cheese; 4 sesame seed hamburger buns; 0.5 cup mayonnaise; 8 thin tomato slices; 1 cup shredded iceberg lettuce

Recipe by Nicole Hopper from allrecipes.com

2 Hr. 50 Mins.

Ingredients

4 servings

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1 cup very thinly sliced sweet onion (8 oz.)
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1.5 cups buttermilk
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5 cups Vegetable oil, for frying
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0.75 cup flour
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1 teaspoon salt, divided
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0.5 teaspoon black pepper
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0.25 teaspoon cayenne pepper
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0.25 teaspoon paprika
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0.5 teaspoon smoked paprika
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0.25 teaspoon celery salt
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0.25 teaspoon chili powder

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0.25 teaspoon garlic powder
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0.25 teaspoon onion powder
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1.5 pounds ground chuck or 80% lean ground beef
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1 tablespoon canola oil
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0.25 cup bottled whiskey-flavored barbecue sauce, plus more for serving
•

4 slices Cheddar cheese
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4 sesame seed hamburger buns
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0.5 cup mayonnaise
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8 thin tomato slices
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1 cup shredded iceberg lettuce

Instructions

Combine onions and buttermilk in a bowl and soak at room temperature for 1 hour.
Pour oil to a depth of 1 1/2 inches into a deep, heavy-bottomed skillet or pot or a deep-fat fryer; heat to 350 degrees F (175 degrees C).
Meanwhile whisk together flour, 1/4 teaspoon salt, black pepper, cayenne, and 1/4 teaspoon paprika in a large bowl for the breading. Remove onions from buttermilk, allowing excess to drip off. Toss onions in the breading until well coated.
Set a wire rack on a rimmed baking sheet. Working in 3 batches, fry onions, turning occasionally to break up any clumps, until crisp and golden, 1 to 2 minutes. Transfer to wire rack to drain. Repeat with remaining onions.
For rub, stir together 1/2 teaspoon smoked paprika, celery salt, chili powder, garlic powder, onion powder, and remaining 1/2 teaspoon salt in a small bowl. Shape beef into 4 patties, about 4 inches in diameter. Brush patties with oil; sprinkle both sides with rub.
Preheat grill to medium-high and lightly oil grate. Grill patties, uncovered, about 5 minutes or until slightly charred.
Flip patties; brush barbecue sauce evenly over patties. Continue cooking about 3 minutes more or until charred and a thermometer inserted into centers registers 160 degrees F (70 degrees C). Top patties with cheese; grill, covered, until cheese is melted, about 1 minute more. Grill buns, cut sides down, uncovered, until toasted, 30 seconds to 1 minute.
Spread buns with mayonnaise and additional barbecue sauce. Fill buns with patties, onion straws, tomato, and lettuce. Serve immediately.