Cowboy Burgers
Cowboy burgers combine seasoned beef patties with melted sharp cheddar and delicious toppings. The burgers are piled high just like a restaurant style cowboy burger order.
Servings: 4 burgers
Equipment
- Skillet or Grill
Ingredients
- 1 ½ Pounds ground beef I used 80/20
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon smoked paprika
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 4 Slices sharp cheddar cheese
- 4 brioche hamburger buns
- 2 Tablespoons butter softened
- 4 Tablespoons mayonnaise
- ½ Cup BBQ sauce
- 1 Cup Fried string onions or crispy French fried onions
- ¼ Cup pickled jalapeño slices
Instructions
Prepare a Skillet or Grill
- Heat a large cast-iron skillet or heavy-bottomed grill pan over medium-high heat, or preheat the grill to medium-high heat, about 400°F.
Season and Shape the Patties
- Divide the ground beef into 4 equal portions and gently form into patties about ½ inch larger than the buns.
- Press a shallow indentation into the center of each patty to help prevent shrinking during cooking.
- Season both sides of the patties with the garlic powder, onion powder, smoked paprika, salt and black pepper.
- Butter the cut sides of the buns.
Skillet Instructions
- Toast the bun halves in the hot skillet until golden brown. Set aside.
- Place the burger patties in the hot skillet and cook for 4 to 5 minutes without pressing on them.
- Flip the burgers and cook for another 3 to 5 minutes, or until they reach an internal temperature of at least 160°F.
- During the last minute of cooking, top each burger with a slice of cheddar cheese and cover the skillet with a lid until the cheese melts.
Grill Instructions
- Toast the buns on the grill for 1 to 2 minutes until lightly golden.
- Grill the burgers for 4 to 5 minutes per side, until they reach an internal temperature of at least 160°F
- During the last minute of cooking, top each burger with a slice of cheddar cheese and close the grill lid until melted.
Assemble the Cowboy Burgers
- Spread the mayonnaise on the bottom buns.
- Place each cheeseburger on a bun and spoon BBQ sauce over each patty.
- Top with a generous handful of fried tobacco onions and several slices of pickled jalapeños.
- Finish with the bun tops and serve.
Notes
Handle the beef gently: Firmly compacted beef can produce dense patties.
Allow for shrinkage: Form the raw patties about ½ inch wider than the buns.
Don’t press the patties: I find that pressing them with a spatula forces out fat and moisture.
Toast the buns: Browning the cut sides slows the BBQ sauce from soaking into the crumb.
Use a thermometer: Insert it into the thickest part of the patty to check for a temperature of at least 160°F.
Allow for shrinkage: Form the raw patties about ½ inch wider than the buns.
Don’t press the patties: I find that pressing them with a spatula forces out fat and moisture.
Toast the buns: Browning the cut sides slows the BBQ sauce from soaking into the crumb.
Use a thermometer: Insert it into the thickest part of the patty to check for a temperature of at least 160°F.
Nutrition
Calories: 924kcal | Carbohydrates: 45g | Protein: 41g | Fat: 63g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 1816mg | Potassium: 674mg | Fiber: 2g | Sugar: 16g | Vitamin A: 775IU | Vitamin C: 2mg | Calcium: 319mg | Iron: 5mg
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