Western Bacon Steakburger
Two patties with honey barbecue sauce, bacon, beer-battered onion rings, pickles and American cheese on a gourmet bun. Sweet, smoky and crunchy, the Spangles version of the Western bacon cheeseburger. Heavy, but the onion rings make it.
What’s inside
- 2 Black Angus steakburger patties
- honey barbecue sauce
- bacon
- beer-battered onion rings
- pickles
- American cheese
- butter-toasted gourmet bun
Make it at home
There is no copycat of the Western Bacon Steakburger yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.
- Shares beef, bacon, barbecue sauce and crispy onions
Onion Bomb Burger - Shares beef, bacon, crispy onions and cheese
Viral Bacon Spiral Burger - Shares beef, bacon, crispy onions and cheese
Fat Mimolette Bacon & Fried Onion Burger - Shares beef, bacon, cheese and a double stackPeter’s Triple Bacon Burger
Variations
The Western Bacon Steakburger, taken somewhere it was never meant to go.Similar burgers at other chains
Built around the same things as the Western Bacon Steakburger.- Nation's Giant Hamburgers · beef, bacon, barbecue sauce and crispy onions
Cowboy Burger - Back Yard Burgers · beef, bacon, barbecue sauce and crispy onionsSouthwest BBQ
- Burgerizzr · beef, bacon, barbecue sauce and crispy onions
Bacon DBL DBL - MOOYAH Burgers, Fries & Shakes · beef, bacon, barbecue sauce and crispy onionsThe Indulgent BBQ
More from Spangles
About Spangles
Brothers Dale and Craig Steven took over a Wiener King hot dog stand in Wichita, Kansas, and reopened it as Coney Island in January 1978. When they wanted to franchise in 1984 they found the name too generic to protect, so they ran a citywide naming contest, and the winner was Spangles. The chain stayed in Kansas and stayed in the family for almost fifty years, until the Stevens sold it to the Hamideh family in July 2026.
27 restaurants, all in Kansas, about half of them around Wichita.
Not affiliated with Spangles. Trademarks belong to their owners. The photo shows my home version, not the restaurant’s product.