Quadruple Deluxe Double-Battered Fried Burger on a Stick

Ingredients

• 1/3 cup Mayonnaise (for special sauce)
• 1/3 cup Ketchup (for special sauce)
• 2 tablespoons Pickle (finely chopped, used as relish substitute)
• 1 pinch Paprika (for special sauce)
• 1 pinch Garlic Powder (for special sauce)
• 0.25 piece Small onion (finely diced, for sauce)
• 1.5 tablespoons Yellow mustard (for special sauce)
• 0.5 lb Ground beef (80/20) (for 4 x 2‑oz patties)
• 1 teaspoon Kosher salt (season patties)
• 1 teaspoon Freshly ground black pepper (season patties)
• 4 slice American cheese slices (one per patty, melt on top)
• 2 slice Bacon strips (chopped and folded into batter)
• 2 piece Hamburger buns (soft, split) (top and bottom bun)
• 1 leaf Romaine lettuce leaf (for topping)
• 2 slice Tomato (for topping)
• 4 slice Pickle slices (for topping)
• 4 slice Red onion slice (for topping)
• 0.5 cup Cornstarch (batter base)
• 0.5 cup All‑purpose flour (batter base)
• 1 teaspoon Baking powder (lightens batter)
• 1 teaspoon Kosher salt (for batter) (batter seasoning)
• 0.75 cup Lager (or light beer) (liquid for batter)
• 0.25 cup Vodka (adds lightness to batter)
• 2 quarts Peanut oil (for deep frying at 375°F)
• 2 piece Wooden skewers (metal also works) (to hold burger while frying)

Instructions

1. Prepare the special sauce

   In a small bowl combine 1/3 cup mayonnaise, 1/3 cup ketchup, 2 tbsp finely chopped pickle, a pinch of paprika, a pinch of garlic powder, 1/4 of a small onion (finely diced) and 1.5 tbsp yellow mustard. Stir with a spoon until smooth. Taste and adjust salt/pepper if needed. Cover and refrigerate until needed.

   Time: PT5M

2. Form and season the beef patties

   Divide 0.5 lb ground beef into four equal 2‑oz balls. Lightly season each ball with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

   Time: PT5M

3. Smash‑cook the patties

   Heat the cast‑iron skillet over medium‑high heat, add a thin layer of vegetable oil and wait until the surface starts to smoke. Place a meat ball in the pan and immediately press flat with a cold metal spatula (use a rolling pin for leverage). Cook until a deep brown crust forms, about 2 minutes. Flip, cook another 30 seconds, then place a slice of cheese on top to melt. Remove and set aside. Repeat for the remaining three balls.

   Time: PT12M

   Temperature: Medium‑high (≈375°F surface)

4. Assemble the burger stack

   On the bottom bun spread a generous layer of the special sauce, then add lettuce, tomato, pickle, onion and the first cheese‑topped patty. Stack the remaining three patties (each with melted cheese) on top, adding sauce between layers if desired. Top with the top bun. The assembled tower should be tall enough to fit a skewer through the center.

   Time: PT5M

5. Prepare the batter

   In a large bowl whisk together 0.5 cup cornstarch, 0.5 cup all‑purpose flour, 1 tsp baking powder, 1 tsp kosher salt, 0.75 cup lager and 0.25 cup vodka until smooth. The batter should have the consistency of thin paint; add a splash more lager if too thick.

   Time: PT5M

6. Add bacon to the batter

   Finely chop the two bacon strips and fold them into the batter. This adds flavor and a bit of crunch to the coating.

   Time: PT2M

7. Skewer the assembled burger

   Insert a wooden (or metal) skewer through the center of the burger from top to bottom, leaving enough length to hold the stick while frying. Repeat for the second burger if making two.

   Time: PT2M

8. Heat the oil

   Fill a deep‑fat pot with 2 quarts peanut oil and heat to 375°F (190°C). Use a thermometer to monitor the temperature.

   Time: PT10M

   Temperature: 375°F

9. First fry (initial batter)

   Dip the skewered burger into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 4–6 minutes, turning once, until the coating is evenly golden and crisp.

   Time: PT5M

   Temperature: 375°F

10. Rest after first fry

    Remove the burger with tongs and place on a wire rack set over a baking sheet. Let it rest for 2 minutes to drain excess oil and allow the coating to set.

    Time: PT2M

11. Second batter and fry (double coating)

    Re‑dip the partially fried burger into the batter for a second coating, then return to the oil. Fry again for 4–6 minutes, until the outer layer is deep golden‑brown and extra‑crisp.

    Time: PT5M

    Temperature: 375°F

12. Final rest and serve

    Transfer the double‑fried burger to the wire rack for another 2‑minute rest. Carefully slide the skewer out, slice if desired, and serve immediately while hot and crunchy.

    Time: PT2M

Nutrition Facts

Calories

1800

Protein

90 g

Carbohydrates

70 g

Fat

120 g

Fiber

4 g

Ingredient Substitutions

• Instead of Mayonnaise: Greek yogurt, aioli
• Instead of Ketchup: tomato sauce, BBQ sauce
• Instead of Pickle: relish, dill spears
• Instead of Paprika: smoked paprika, cayenne (use less)
• Instead of Garlic Powder: fresh minced garlic (use less)
• Instead of Small onion: shallot, green onion
• Instead of Yellow mustard: Dijon mustard, spicy brown mustard
• Instead of Ground beef (80/20): ground turkey (less fat), plant‑based ground meat
• Instead of Kosher salt: sea salt
• Instead of Freshly ground black pepper: white pepper
• Instead of American cheese slices: cheddar, Swiss
• Instead of Bacon strips: prosciutto bits, turkey bacon
• Instead of Hamburger buns (soft, split): brioche buns, gluten‑free buns
• Instead of Romaine lettuce leaf: iceberg lettuce
• Instead of Tomato: tomato jam
• Instead of Pickle slices: relish
• Instead of Red onion slice: sweet onion
• Instead of Cornstarch: potato starch
• Instead of All‑purpose flour: bread flour
• Instead of Baking powder: baking soda (use 1/4 tsp)
• Instead of Kosher salt (for batter): sea salt
• Instead of Lager (or light beer): pale ale, non‑alcoholic beer
• Instead of Vodka: dry white wine, extra lager
• Instead of Peanut oil: canola oil, vegetable oil
• Instead of Wooden skewers (metal also works): metal kebab sticks

Equipment Needed

• Cast‑iron skillet
• Rolling pin
• Stiff metal spatula
• Large mixing bowl
• Whisk or fork
• Deep‑fat pot or fryer
• Candy or kitchen thermometer
• Wire rack set on a baking sheet
• Tongs
• Knife and cutting board
• Measuring cups and spoons
• Paper towels

Critical Steps — Do Not Skip

• Maintaining oil temperature at 375°F throughout both fryings
• Achieving a paint‑like batter consistency to avoid a gummy coating
• Ensuring the burger stays together on the skewer during deep frying

Chef Tips from the Video

• Use a cold metal spatula for the smash step – the temperature shock creates a better crust
• Add a tiny splash of vodka to the batter; the alcohol evaporates quickly, keeping the coating light
• For extra crunch, sprinkle a few crushed cornflakes into the batter

Troubleshooting

Storage

Refrigerator: Store any leftover sauce in an airtight container for up to 3 days. Fried burger can be refrigerated for 1‑2 days but will lose crispness.

Freezer: Not recommended; the batter will become soggy after thawing.

Room temperature: Do not leave the fried burger at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Prepare the special sauce up to 24 hours ahead and keep refrigerated
• Form the beef patties and keep them covered in the fridge for up to 4 hours
• Batter can be mixed 30 minutes before frying; give it a quick whisk before use