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Playing How To Make Rach's Spicy Big Smack Burgers With Smoky Onions | Rachael Ray

Rach's Big Smack Burgers are an ode to the Big Mac—this version has a spicy special sauce + smoky onions with bacon. 

Rach's Tip for Vegetarians: For the Smoky Onions, omit bacon, the cumin will make the onions smoky regardless.  

Suggested Side: Shortcut Spiced Tots or Fries 
Preheat oven to 450°F. Cook 1 bag store-bought tater tots (extra-crispy) or fries to package instructions. Remove from oven and toss with 1 teaspoon each ground chipotle or chili powder, granulated garlic, granulated onion, dried parsley, salt and pepper.    

For more Big Mac-inspired ideas, check out her Big Smack Burgers With Special SauceSpicy Big Smack Burgers With Swiss and Big Smack Cheeseburger Salad


For the Spicy Special Sauce:
  • 1 cup sour cream
  • ⅓ cup ketchup
  • ¼ cup relish
  • 2 tablespoons chipotle paste from a tube or Chipotle Tabasco or a combo of both
  • 1 tablespoon Worcestershire
  • 1 teaspoon smoked paprika
  • Salt and pepper
For the Smoky Onions:
  • A drizzle of olive oil
  • 2 slices meaty bacon, finely chopped
  • 1 large or 2 medium white onions, finely chopped
  • Salt
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
For the burgers and to serve:
  • 1½-2 pounds ground beef (80/20) or plant-based meat substitute (Rach likes Impossible), per 4 patties depending on if you want 6- or 8-ounce burgers
  • Kosher salt and coarse black pepper
  • Olive oil or canola oil non-aerosol spray
  • 8 slices yellow cheddar or American cheese or a mix of the two
  • Sesame seed burger buns
  • Sliced pickles
  • Chopped iceberg lettuce


Serves: 4


For the Spicy Special Sauce, mix sauce in medium bowl and transfer to squeeze bottle or serving dish.

For the Smoky Onions, heat medium skillet over medium heat with oil, add bacon and render 2 to 3 minutes, add onions and season with salt, cumin and pepper and cook to soften 5 minutes. Add ½ cup water, let onions cook 12 to 15 minutes more to very soft and thickened.

For the burgers, score meat into portions and form 4 patties. Season patties liberally with kosher salt and black pepper. Heat a cast iron skillet over medium-high heat, spray lightly with oil and cook patties 6 minutes for pink, 7 to 8 minutes for medium-well to well-done patties. Top with cheese after the patty-flip to melt.

Build burgers: bun bottom, onions, pickles, patties, lettuce, lots of special spicy sauce.