HARDEE’S: 1⁄3-LB WESTERN BACON THICKBURGER

SAVE: 223 CALORIES, 31 G FAT, 16 G SAT. FAT

Okay, so it’s not like I’m going to claim that anyone could make this recipe at home quicker than they could get the burger at the drive-thru (unless you live really far from Hardee’s, like I do, which is highly possible since it is a regional chain). But I’ve decided to include it for those onion lovers out there because it truly is an onion-lover’s paradise—plus one might argue that no one should be eating an 876-calorie meal that includes 50 grams of fat. But rest assured that if you want a burger and onion rings, you can make any of the onion rings from the book and simply tear some of them to use on this burger.

This is a great one to do with the kids—just be sure you have them share it. This burger is way too big for 1 person, even my version.

ONION STRINGS

Olive oil spray

1 slice small sweet onion (1⁄3" thick)

2 tablespoons egg substitute

3 tablespoons dry bread crumbs

¼ teaspoon salt

BURGER

2 slices center-cut bacon

½ cup sweet onion strips (sliced ¼" thick and 1" long)

51⁄3 ounces (1⁄3 pound) 96% lean ground beef (about 2⁄3 cup)

¼ teaspoon salt

Olive oil spray

1 sesame seed sandwich bun (about 5")

2½ tablespoons Hardee’s BBQ Sauce, divided

1 slice (½ ounce) 2% milk yellow American cheese

TO prepare the onion strings: Preheat the oven to 400°F. Lightly mist a nonstick baking sheet with oil spray.

Cut the onion slice in half crosswise. Separate the pieces. Measure about ¼ cup. Save the remainder for another recipe. Place the egg substitute in a small shallow bowl. In a medium resealable plastic bag, combine the bread crumbs and salt. Shake the bag to mix.

One at a time, dip each onion piece into the egg-substitute mixture, being sure to coat completely. Allow any excess egg-substitute mixture to drip off. Drop into the bag. Shake the bag to completely coat the onion with the bread crumb mixture. Repeat dipping into the egg-substitute mixture and tossing in the bread crumb mixture. Place the onion pieces on the reserved baking sheet in a single layer so they don’t touch. Lightly mist with oil spray.

Bake on the lower oven rack for 6 minutes. Carefully flip the onion pieces. Bake for 7 to 10 minutes, or until the breading is crisp and the onions are tender.

TO prepare the burger: Place the bacon in a small nonstick skillet set over medium heat. Cook for about 1 minute, or until some of the bacon fat melts. Add the onion strips next to the bacon. Cook, flipping the bacon occasionally, for 4 to 6 minutes, or until the bacon is cooked but not crisp and the onion is tender but not browned. Transfer the bacon to a paper towel–lined plate to drain. Cover to keep warm. Move the pan with the onions off the heat. Set aside.

On a sheet of waxed paper, shape the beef into a 6" patty. Season both sides with the salt.

Preheat the grill or a nonstick stove-top grill pan. Lightly mist the grill rack or pan with oil spray, if needed. Place the patty on the grill rack or grill pan. Cook for 2 to 4 minutes per side, or until no longer pink. Meanwhile, place the bun top and bottom, cut-sides down, on the grill rack. Cook for about 1 minute, or until toasted.

Place the bun bottom on a plate, toasted side up. Top with 1 tablespoon barbecue sauce, the Onion Strings, the burger, and the cheese. Lay the bacon slices crosswise over the cheese. Top with the reserved onions from the bacon pan. Spread the remaining 1½ tablespoons barbecue sauce onto the cut-side of the bun top. Flip onto the sandwich.

MAKES 1 SERVING

653 calories, 52 g protein, 71 g carbohydrates, 19 g fat, 7 g sat. fat, 5 g fiber

Original Hardee’s 1⁄3-Lb Western Bacon Thickburger: 876 calories, 34 g protein, 70 g carbohydrates, 50 g fat, 23 g sat. fat, fiber (not available)

EVEN BETTER This burger could be just as out-of-this-world without being too big for one. Instead, make 2 servings by using 2 regular hamburger buns instead of an oversize one. Make 2 burgers (4 ounces each) instead of 1 burger weighing 51⁄3 ounces, and add another ½-ounce slice of cheese. Divide the bacon, sautéed onion, and Onion Strings between the 2 burgers. Top each burger with 1½ tablespoons of BBQ Sauce. The resulting burger, with all of the same hearty flavors, has 406 calories, 35 g protein, 42 g carbohydrates, 12 g fat, 4 g sat. fat, and 3 g fiber. You’ll save 470 calories, 38 g fat, and 19 g sat. fat.

BEFORE YOU START If you’re a stickler for authenticity like I am, you may want to tuck a tape measure into your pocket before you head to the supermarket. A burger this grand needs a sesame seed sandwich bun bigger than the average—5" to be exact.