cowboy burger

These Cowboy Burgers are officially the most delicious burgers you&#039;ll ever make. Plus they&#039;re so simple to make!

Kicked Up Cowboy Burgers

tbsp Mayonnaise

tbsp BBQ Sauce

Dijon Mustard

tsp EACH: Smoked Paprika, Onion Powder, Sugar

Salt

Cayenne Pepper, (to spice preference)

White Onion, (peeled & finely sliced)

/ 500 milliliters Buttermilk ((see notes))

Plain/All Purpose Flour

Paprika

tsp Baking Powder

tsp White Pepper

/ 1 litre Vegetable Oil, (for deep frying)

Ground Beef, (close to room temp (20%+ fat!))

Sesame

Bacon, (cooked to preference)

Beef Tomatoes

square slices of Monterey Jack ((or cheese of choice))

Lettuce Leaves

Salt & Black Pepper, (as needed)

Oil, (as needed for frying)

Burger Sauce: In a small pot combine mayo, bbq sauce, dijon mustard, smoked paprika, onion powder, salt, sugar and cayenne pepper. Taste test for seasoning/spice and adjust accordingly.

Prep Fried Onions: Soak onions in a bowl of buttermilk (enough to cover the onions) for 30-60mins. If you&#039;re short on time just leave to soak as you prep the other steps. In a large shallow dish combine flour, paprika, baking powder, salt and white pepper. Use tongs to grab a small batch of the onions, give them a good shake to remove excess buttermilk, then add into the flour. Use a fork (or your hands) to fully coat them, shake off excess flour then place on a tray and repeat.

Cook Fried Onions: Heat up oil in a suitably sized pot to 180C/350F. Use a slotted spoon to lower in a batch of onions and use tongs to separate them as they hit the oil. Leave to fry for 2-5mins (depending on thickness) or until deep golden and visibly crispy. Remove and place on kitchen paper, bring oil temp back up to 180C/350F and repeat with the next batch. Sprinkle with salt as they rest to pull out the last bit of moisture.

Prep Patties: Very gently mould beef into 3 equal sized burger shapes (don&#039;t overwork the meat). Push down the centre of each burger to make a mini dome shape (will help with shrinkage). Heavily season both sides with salt and black pepper.

Cook Patties: Heat a drizzle of oil in a heavy base pan over high heat until smoking. Add patties and fry for a couple of minutes until they begin to crust/char on the bottom. Flip (don&#039;t press down), add cheese and fry for another couple of minutes until nicely charred on the other side. Remove and place to one side until needed.

Make Burgers: Stack in the following order - bottom bun, burger sauce, lettuce, tomato, bacon, patty, fried onions, top bun spread with more burger sauce. Serve up and enjoy!

https://www.youtube.com/watch?v=ynsajM0P2-A

These Cowboy Burgers are officially the most delicious burgers you'll ever make. Plus they're so simple to make! Chris x

Cowboy Burgers |  Makes 4

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/cowboy-burgers/

INGREDIENTS

BBQ Burger Sauce (can make ahead)

4 tbsp Mayonnaise
3 tbsp BBQ Sauce
2 tsp Dijon Mustard
1/2 tsp EACH: Smoked Paprika, Onion Powder, Sugar
1/4 tsp Salt
pinch of Cayenne Pepper, to spice preference

Crispy Fried Onions (can make ahead)

1 large White Onion, peeled & finely sliced
2 cups / 500ml Buttermilk (see notes)
1 1/2 cups / 225g Plain/All Purpose Flour
1 1/2 tsp Paprika
1 tsp Baking Powder
3/4 tsp Salt
1/4 tsp White Pepper
4 cups / 1 litre Vegetable Oil, for deep frying

Burgers

1lb / 500g Ground Beef, close to room temp (20%+ fat!)
6 Sesame or Brioche Buns, halved & toasted
6 slices of Bacon, cooked to preference
6 slices of Beef Tomatoes
3 square slices of Monterey Jack (or cheese of choice)
3 Lettuce Leaves
Salt & Black Pepper, as needed
Oil, as needed for frying

METHOD

Burger Sauce: In a small pot combine mayo, bbq sauce, dijon mustard, smoked paprika, onion powder, salt, sugar and cayenne pepper. Taste test for seasoning/spice and adjust accordingly.

Prep Fried Onions: Soak onions in a bowl of buttermilk (enough to cover the onions) for 30-60mins. If you're short on time just leave to soak as you prep the other steps. In a large shallow dish combine flour, paprika, baking powder, salt and white pepper. Use tongs to grab a small batch of the onions, give them a good shake to remove excess buttermilk, then add into the flour. Use a fork (or your hands) to fully coat them, shake off excess flour then place on a tray and repeat.

Cook Fried Onions: Heat up oil in a suitably sized pot to 180C/350F. Use a slotted spoon to lower in a batch of onions and use tongs to separate them as they hit the oil. Leave to fry for 2-5mins (depending on thickness) or until deep golden and visibly crispy. Remove and place on kitchen paper, bring oil temp back up to 180C/350F and repeat with the next batch. Sprinkle with salt as they rest to pull out the last bit of moisture.

Prep Patties: Very gently mould beef into 3 equal sized burger shapes (don't overwork the meat). Push down the centre of each burger to make a mini dome shape (will help with shrinkage). Heavily season both sides with salt and black pepper.

Cook Patties: Heat a drizzle of oil in a heavy base pan over high heat until smoking. Add patties and fry for a couple of minutes until they begin to crust/char on the bottom. Flip (don't press down), add cheese and fry for another couple of minutes until nicely charred on the other side. Remove and place to one side until needed.

Make Burgers: Stack in the following order - bottom bun, burger sauce, lettuce, tomato, bacon, patty, fried onions, top bun spread with more burger sauce. Serve up and enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/cowboy-burgers/

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The most viewed cowboy burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine