Rodeo Cowboy Burger Recipe
This post may contain affiliate links. Please read my disclosure policy.
This Cowboy Burger is absolutely stacked with as much savory, smoky flavor as possible — enough to knock your boots off! It all starts with a juicy, sirloin patty seasoned with a healthy dose of of spices and sauces. Then come the toppings, piled high on toasted buns for the most incredible bite. Callin’ all cowboys… dinner is served!
Table of Contents
Belt Busting Cowboy Burger
Reds Restaurant, the Cowboy Club, and our stay at the luxurious Sedona Rouge Hotel and Spa in Sedona, Arizona completely inspired my need to create my very own belt busting cowboy burger recipe.
But what is a cowboy burger… and why is it called that? Well, it’s basically a hefty cheeseburger with everything a hungry cowboy could want at the end of a long day piled on top.
Loaded with cheese, bacon, onion rings, and plenty of smoky flavor, it has to be one of the best burgers I’ve ever eaten!!
Seriously, the only thing that topped it was their Corn Flake Crusted French Toast — which also got the copycat recipe treatment.
Try my Quick Draw Cowboy Chili next, an easy 30-minute recipe that will stick to your ribs and keep you feeling full long into the night.
And if you’ve got a potluck coming up, you’re sure to wow everyone with a hearty cowboy pasta salad!
Ingredient Notes and Substitutions
- Ground Sirloin – Instead of the usual ground beef, opt for ground sirloin to infuse your cowboy burger with as much beefy flavor as possible.
Keep in mind that ground sirloin is much leaner than ground beef, so it’ll dry out if you overcook the patties. - Worcestershire & A-1 Sauce – These enhance the natural flavor of the meat and add tons of savory flavor. They also add a little more moisture to the beef patties.
Swap the Worcestershire with soy sauce if you don’t have any on hand and use a different steak sauce if you’re not a fan of A-1. Or, replace the steak sauce with more Worcestershire. - Seasonings – Here’s where you’ll start to build that smoky flavor! Ground chile de arbol, smoked paprika, ground cumin, and black pepper all bring the heat and play off the flavors in the barbecue sauce.
If you can’t find chile de arbol, substitute cayenne pepper to taste. - Onion Rings – Use your favorite! I love cooking mine in the air fryer so they get extra crispy on the outside.
- Barbecue Sauce – Either store-bought or homemade will work for this cowboy burger recipe. I’m partial to my signature sauce or this Jack Daniel’s version for an extra kick!
- Cheddar Cheese – With a lot of intense flavors to go around, stick with mild cheddar, Monterey Jack, or Colby Jack slices for balance.
- Bacon – Thick-cut strips are the way to go so they don’t get lost in the shuffle. I like how they’re chewy and crispy at the same time, adding extra smoky flavor to the mix.
For another layer of flavor, try brown sugar or maple candied bacon instead! - Lettuce & Tomato – Burger classics that add crunch and acidity to each bite. Iceberg or Romaine lettuce are popular choices, though I think peppery arugula would be yummy too.
For the tomatoes, choose something that isn’t too watery — Roma or beefsteak are my top choices. - Hamburger Buns – Yet another way to make these cowboy burgers your own. Brioche, poppyseed, plain… just so long as the buns are big enough to support all of the incredible toppings!
Tips and Tricks to Make Perfect Cowboy Burgers
- Handle the ground beef gently.
I like to work the spices and sauces into the meat by hand. Everything tends to mix more evenly and with less effort than with a spoon or spatula.
Divide the mixture into 4 even portions, then gently shape into patties slightly larger than your buns. They’ll shrink up a bit when cooked to be just the right size.
Avoid overmixing or handling the beef any more than necessary. The more you work it, the tougher it will be.
- Make a small dent in the center of the patty.
This helps prevent the dreaded dome in the middle of your cowboy burger. You want an even surface so the toppings don’t slide off!
Once you shape the patties, press your thumb gently into the center. Don’t go too far — just enough that it’s noticeable.
- Only touch the patties when it’s time to flip.
Pressing down on the burgers won’t make them cook any faster. In fact, it will only cause all the yummy juices to squeeze out, leaving you with dry results!
Once they’re seared on both sides, transfer the patties to a clean plate to rest for a few minutes. This also ensures they’ll stay nice and juicy when you’re ready to eat.
Prep Ahead
- Cook bacon and onion rings
- Slice cheese
- Prep lettuce and tomato (if using)
What You’ll Need for This Recipe
- Outdoor or Countertop Grill
- Large Bowl – This one is my go-to! Plenty of space for mixing without worrying about overflow.
- Heat-Safe Spatula for transferring cowboy burger patties on and off the grill.
Serving Suggestions
What’s a cowboy meal without a helping of baked beans and cornbread? Of course, I usually end up making a side of fries during the week!
Pair it with a loaded pasta salad for the ultimate cowboy cookout duo!
A scoop of tangy coleslaw would lighten up this hefty onion ring burger, and it’s easy to make in large batches.
Then, there’s dessert! Gooey s’mores, peach cobbler, or a warm skillet cookie with ice cream are all reminiscent of cooking over an open flame. And it doesn’t get more cowboy than that!
Storing and Reheating an Onion Ring Burger
Ground sirloin patties can be stored in the refrigerator for 3-4 days, separate from the rest of the toppings.
While it’s possible to reheat leftover onion rings and bacon, they really are best when fresh. Make a new batch if you happen to have extra burgers for the crispiest results.
Cowboy Burger Recipe FAQ
Most cowboy burgers combine a juicy beef patty with melted cheese, BBQ sauce, and crispy onions. That could mean onion strings (like the kind that tops green bean casserole), fried onion slices, or my personal favorite — crunchy onion rings!
Some versions also include a pickled vegetable like jalapenos, pickles, or more onions for acidity, plus lettuce and tomato for extra freshness.
You bet! Because there’s no salt in the spice mixture, your sirloin patties will stay nice and juicy if you mix them up the night before.
Go ahead and shape them, adding the dent in the middle, then cover the tray tightly with plastic wrap before storing them in the fridge.
Let them warm just slightly on the counter while you fire up the grill, then cook and assemble each onion ring burger as directed!
There are two things to watch for: the color of the meat and the juices.
Wait until you can see the color change about two-thirds of the way up the side. You’ll also notice the juices start to come out through the top.
Once you’ve flipped, wait until the color is consistent all along the side of the burger. If you press slightly in the middle of the patty, the juices should be slightly pink for medium-rare or clear for well done.
DONNA’S PRO TIPS
- Form patties slightly larger than the buns
- Don’t overmix the beef
- Preheat the grill fully before cooking
- Let burgers rest a couple minutes before serving
- Toast buns lightly for best texture
- Assemble burgers right before serving
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram
Other Amazing Burger Recipes
🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.
👉 Snag your copy today and bring the heat to your summer table!
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Smoky grilled burger with bacon and onion rings
- Big barbecue flavor
- Crispy, crunchy, juicy texture combo
- Ready in about 20 minutes
- Perfect cookout burger
- Messy in the best way
- A true backyard showstopper
Rodeo Cowboy Burger Recipe
Equipment
Ingredients
- 2 pounds lean ground beef, about 80 to 85 percent lean
- 1 tablespoon Worcestershire sauce
- 1 tablespoon A-1 steak sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chile de arbol or cayenne pepper
- 1 teaspoon fresh ground black pepper
- 4 thick-cut bacon slices
- 8 frozen or prepared onion rings
- 4 slices mild cheddar cheese, about 4 ounces
- 4 large hamburger buns
- 4 lettuce leaves
- 1 large tomato, sliced
- 1 cup barbecue sauce
Instructions
- PREHEAT AND PREP: Preheat grill to high heat, about 450°F. Place a grill pan or skillet over medium heat and cook 4 thick-cut bacon slices until crisp, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate.
- MIX BEEF: In a large bowl, add 2 pounds lean ground beef, 1 tablespoon Worcestershire sauce, 1 tablespoon A-1 steak sauce, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground chile de arbol or cayenne pepper and 1 teaspoon fresh ground black pepper. MIX gently with your hands just until combined.
- FORM PATTIES: DIVIDE the seasoned ground beef into 4 equal portions. SHAPE each portion into a patty about ½ inch larger than the hamburger buns. PRESS a shallow indentation in the center of each patty to prevent doming while grilling.
- COOK ONION RINGS: BAKE 8 frozen or prepared onion rings according to package directions until golden and crisp, usually 8 to 10 minutes in a 425°F oven or air fryer.
- GRILL BURGERS: PLACE the patties on the hot grill. COOK for 3 to 4 minutes until a deep golden crust forms. FLIP and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F. DON’T PRESS DOWN ON THE BURGER PATTY.
- ADD CHEESE: During the last minute of cooking, TOP each burger with 1 of 4 slices mild cheddar cheese and CLOSE the grill lid until melted.
- TOAST BUNS: TOAST 4 large hamburger buns cut side down on indirect heat for 1 to 2 minutes until lightly golden.
- ASSEMBLE BURGERS: SPREAD about ¼ cup barbecue sauce on each bottom bun. ADD lettuce leaf and tomato slices, then PLACE the cheeseburger on top. STACK 1 bacon slice and 2 onion rings on each burger. COVER with the top bun and serve warm.
Donna’s Notes
• HEAT SKILLET: Place a 12-inch cast iron skillet over medium-high heat. Add 1 teaspoon extra virgin olive oil and heat until shimmering.
• COOK BURGERS: Add the prepared burger patties to the skillet. Cook 4 to 5 minutes until a deep brown crust forms.
• FLIP: Turn the burgers and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F.
• MELT CHEESE: During the last minute of cooking, place 1 slice mild cheddar cheese on each patty and cover the skillet loosely until melted.
• TOAST BUNS: Toast the hamburger buns cut side down in the same skillet for 30 to 60 seconds until lightly golden.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2013, updated and republished April 2026
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Love all of this, and I love Sedona. Your photos are fabulous, but I have to say I don't think you can take a bad shot there, the light is so incredibly clear.
SHUT THE FRONT DOOR!
That is an absolutely gorgeous burger, just stunning.
Very nice post with great pictures. Thanks for sharing this here with us.
So nice of you to stop by. We have star gazing on our list for a future Sedona trip! Perhaps we will be contacting you soon.
Great photos of a beautiful area. That burger looks delicious-I will have to try out that recipe. Sedona green
The burger looks AWESOME!!!! Could it be made with your beer cheddar cheese sauce ????
Such an awesome gourmet style burger!! I loved this and so did the whole family.