Copycat Bad Daddy's Ballpark Burger Recipe (Tested & Reviewed)
⚾🍔 We tested Bad Daddy's new Ballpark Burger and it absolutely lives up to the stadium food hype! That seven-ounce patty is massive and incredibly juicy—cooked to a perfect medium with a nice char. The savory onion jus is what makes this special; it soaks into the brioche bun without making it soggy, creating this rich, French onion vibe. Compared to their regular burgers, the caramelized onions here are sweeter and more jammy. Honestly, it's worth the calories. Our verdict: stadium flavors done right.
Ingredients
Main ingredients
- 80/20 ground chuck 7 oz
- brioche burger bun 1 piece
- sweet onion 1 medium
- unsalted butter 2 tbsp
- sliced provolone cheese 1 slice
- olive oil 1 tbsp
Seasonings/Sauce
- beef stock 3 fl oz
- Worcestershire sauce 2 tsp
- kosher salt 0.5 tsp
- black pepper 0.25 tsp
- brown sugar 1 tsp
- balsamic vinegar 1 tsp
Nutrition summary
Carbohydrates
49 g
21%
Protein
39 g
17%
Fat
55 g
62%
Cooking steps
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1
Caramelize the onions: Thinly slice the onion. In a skillet over medium-low heat, add 1 tbsp butter and 1 tbsp olive oil. Add onions and a pinch of salt, then cook slowly until deeply golden and jammy (about 18–20 minutes). Stir in brown sugar and balsamic during the last 5 minutes.
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2
Prepare the onion jus: In a small saucepan, combine beef stock, Worcestershire sauce, and 2 tbsp of the caramelized onions. Simmer over medium heat 3–5 minutes until reduced by half and rich, seasoning with black pepper to taste.
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3
Form and season the patty: Shape the 7 oz ground chuck into a thick, even patty, taking care not to overwork. Season both sides generously with kosher salt and black pepper.
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4
Grill the burger: Heat a cast iron skillet or grill to medium-high. Grill the patty 4 minutes per side for medium, topping with a slice of provolone in the last minute. Let rest 2 minutes off heat.
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5
Bun and build: Butter the brioche bun and toast cut sides in a skillet until golden. To assemble, place the patty on the bottom bun, top with a generous mound of caramelized onions, and spoon the warm onion jus over. Add top bun. Serve immediately, stadium-style.
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6
Craft burger tip: For true Bad Daddy's flavor, don't rush the caramelization—the jammy, sweet onions and deeply beefy jus set this apart!
Personalized Q&A
Q. Does this copycat Ballpark Burger taste like the real thing at Bad Daddy's?
Absolutely! This recipe carefully recreates Bad Daddy's Ballpark Burger, matching the massive juicy patty, signature sweet caramelized onions, and savory onion jus you get at the restaurant. Slow-cooking the onions and building flavor into the jus are the keys to that authentic stadium experience.
Q. Is this recipe suitable for beginner cooks?
Yes—while it does involve a few steps, each uses basic kitchen skills. Caramelizing onions is mostly hands-off, and forming a thick burger patty is straightforward. Just watch your heat on the grill and give yourself time for the onions to get jammy!
Q. Can I customize the bun or add extra toppings?
Definitely! Swap in potato rolls for brioche, or add your favorite stadium toppings like crispy fried onions, American cheese, or pickles. That said, to match Bad Daddy's classic, brioche and caramelized onions are a must.
Q. How many calories are in this homemade Ballpark Burger?
Each burger comes out to about 920 kcal, based on the beef, cheese, onions, butter, and bun. This estimate is close to Bad Daddy's in-house version and includes every flavorful component.
Q. Can I make the onion jus or caramelized onions ahead of time?
Yes, you can prepare both the caramelized onions and onion jus a day in advance! Store in airtight containers in the fridge, then gently reheat before assembling your burger for easy weeknight craft burger success.
