Smokehouse Stack Burger | Billionaire Burger Boyz

In a deep fryer or medium heavy-bottomed pot, heat the shortening to 350°F.

Meanwhile, for the grilled onions, heat 1 tablespoon of the butter in a medium skillet over medium heat. Saute half of the julienned onions until they reach your desired consistency, 4 to 8 minutes. Set aside.

For the onion straws, make the batter: In a bowl, mix the egg whites, half-and-half and the 2 tablespoons Cajun seasoning. Set aside.

Make the dredge: In a bowl, mix the flour with the ¼ cup Cajun seasoning. Set aside.

Place the remaining julienned onions in the batter. Lightly coat the onions, remove from the batter and place in the dredge. Coat the onions, shake off any excess dredge and fry in the deep fryer or pot until golden brown, about 3 minutes, turning the onions as needed. Drain on a paper towel-lined plate, then set aside.

For the burger, heat the liquid butter alternative on a griddle or in a large skillet (preferably cast iron) over medium-high heat. Add the patty to one side (so there's room to toast the bun later), press on it with a spatula to flatten a bit and season the top with Montreal seasoning. Cook to desired temperature, turning once (about 3 minutes per side for medium doneness).

Meanwhile, spread the remaining tablespoon butter on the bun halves and lightly toast on the griddle or in the skillet. Lightly coat the bottom bun with some of the BBQ sauce. Top with lettuce, tomato and pickles (if using).

When the patty is almost done, place the cheese on top followed by the grilled onions. Once the cheese has melted, place the patty on the bottom bun. Top with the bacon and onion straws. Drizzle the onion straws with more BBQ sauce and add the top bun.