Cowboy Recipe

In a small bowl, combine mayonnaise, sour cream and buttermilk. Stir until smooth.

Add chopped parsley, chives, dill, garlic powder, onion powder, lemon juice, salt and black pepper. Mix well and taste; adjust seasoning as needed. If too thick, add up to 1 tablespoon more buttermilk to reach desired consistency.

Cover and refrigerate for at least 15 minutes to let flavors meld while preparing other components.

Preheat oven to 400°F (200°C) or heat a skillet over medium heat if pan-frying bacon.

To bake bacon: arrange bacon strips on a rimmed baking sheet lined with foil or a rack. Bake 12–18 minutes until crisp (time varies by thickness). To pan-fry: cook bacon in a skillet over medium heat, turning occasionally until crisp, about 8–12 minutes. Transfer to paper towels to drain and keep warm.

If making homemade crispy onions (optional): thinly slice 1 small onion, toss with 1–2 tbs flour and a pinch of salt, fry in 1/4 inch vegetable oil over medium-high heat in batches until golden brown, drain on paper towels and season lightly with salt. Otherwise, use 1/2 cup store-bought crispy fried onions and reserve.

Form two evenly sized patties from the ground beef (about 8 oz / 225 g each), pressing a slight dimple in the center of each to promote even cooking. Do not overwork the meat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or grill over medium-high heat and brush with 1 tablespoon vegetable oil. When very hot, place the patties on the surface.

Cook patties for about 3–4 minutes on the first side, until a brown crust forms. Flip and place a slice of cheddar on each patty. Cook another 3–4 minutes for medium doneness (adjust time for desired doneness). Internal temperature should reach 160°F (71°C) for well done.

While patties finish, split the buns and lightly butter cut sides. Toast buns face-down in a separate skillet or on the grill until golden, about 1–2 minutes.

To assemble each Cowboy burger: spread about 1–1.5 tablespoons ranch sauce on the bottom bun, place a lettuce leaf, set the hot cheeseburger on top, layer 3 slices of crispy bacon (or desired amount), sprinkle 2–3 tablespoons crispy fried onions over the bacon, add a little extra ranch on the top bun if desired, then close the burger.

Serve immediately with extra ranch on the side and your choice of fries or pickles.