Rodeo Cowboy Burger

5 stars from 1 review

This Cowboy Burger is piled high with crispy bacon, thick onion rings, melted cheese, and smoky BBQ sauce. A true gourmet burger recipe!

Author: Donna Elick

Servings:

Prep Time10

Cook Time10

Total Time20

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, ½ 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 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 slice mild cheddar cheese and CLOSE the grill lid until melted.
TOAST BUNS: TOAST the 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.

Notes

Make-Ahead: The burger patties can be mixed and shaped up to 1 day ahead. Cover tightly and refrigerate until ready to grill.

Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm burgers in a 325°F oven for 8 to 10 minutes or microwave in 30-second intervals until heated through.

Freezing: Raw patties freeze well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Stovetop Burger Instructions:
• 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