Colletti’s Smokehouse Burger

Ingredients
Colletti’s Smokehouse
Serves 6
30 ounces ground sirloin
6 potato buns, cut in half
Canola oil for cooking
1 (1-pound) package applewood-smoked bacon
Salt to taste
Freshly ground black pepper to taste
6 slices Cheddar cheese
1 1/2 cups Chipotle Barbecue Sauce
1 recipe Cliff’s Homegrown Vidalia Onion Petals
Chipotle-Barbecue Sauce
Makes 3 cups
1 (7-ounce) can chipotles in adobo sauce
2 cups sweet, mild barbecue sauce
½ cup ketchup
4 tablespoons apple cider vinegar
1 tablespoon molasses
Cliff’s Homegrown Vidalia Onion Petals
Serves 4
4 Vidalia onions, each sliced into eighths
4 cups batter (see recipe below)
Canola oil for deep-frying
Salt to taste
Freshly ground black pepper to taste
Onion Ring Batter
This can be made one day in advance.
3 cups all-purpose flour
1 tablespoon salt
1 tablespoon paprika
1 tablespoon brown sugar
½ tablespoon Old Bay seasoning
1 teaspoon ground cumin
Pinch black pepper
Pinch ground cayenne
1 cup beer, type of beer does not matter.
1 cup buttermilk
1 large egg, beaten
Directions
Colletti’s Smokehouse
To make the patties, prepare six 5-ounce balls, and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
Toast the buns.
Heat a large skillet over medium-high heat, and add enough oil to just cover the entire bottom. When the skillet begins to smoke, cook the bacon until crispy. Remove with a slotted spoon, and drain on the paper towels.
Reduce the heat to medium, and place the patties into the skillet. Season the patties with salt and pepper, and cook for 3 minutes. Flip, and repeat on the other side. During the last 2 minutes of cooking, place the bacon and sliced cheese on the patties. Cover with a lid during the last 30 seconds, and cook until the cheese melts.
To assemble the burgers, place 1 patty on the bottom of each toasted bun. Top the patty with bacon, the Chipotle Barbecue Sauce, and Cliff’s Homegrown Vidalia Onion Petals. Cover with the top bun; repeat with each burger. Don’t forget to wrap the sandwiches in wax paper. Serve immediately.
Chipotle-Barbecue Sauce
Use half the can of chilies, and purée them until smooth. Add the barbecue sauce, ketchup, vinegar, and molasses, and purée until smooth. Strain the mixture through a fine mesh strainer to remove the seeds.
Onion Ring Batter
Sift 2 cups flour, salt, paprika, brown sugar, Old Bay seasoning, cumin, black pepper, and cayenne into a large bowl. In a separate bowl, mix together the beer, buttermilk, and egg. Slowly incorporate the dry ingredients into the wet, and whisk to prevent lumps. Refrigerate until needed. Line a metal tray with paper towels.
Heat about 3 inches oil in a large skillet until it reaches 350 degrees. To prepare the onion petals, toss the onions in a bowl with 1 cup flour, coating them well, and shake off the excess. Pour the batter into another bowl, and dip in the petals to coat well. Slowly add the petals one by one into the oil, making sure not to overcrowd the skillet. Cook until golden brown and crispy. Using a slotted spoon, remove the petals, and drain them on the paper towels. Season the petals with salt and pepper while still hot. Serve immediately.