Cowboy Burger Recipe

Form the patties

Divide the 1 lb ground beef into two 7 oz (approximately) portions. Gently form each portion into a patty about 3/4 inch thick and slightly larger than the bun diameter. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to reduce doming during cooking.

Season both sides of each patty with about 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper (adjust to taste). If using, lightly brush or fold in 1/2 teaspoon Worcestershire sauce into the top of each patty or sprinkle on the surface—do not overwork the meat.

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tablespoon neutral oil and let it shimmer but not smoke.

Cook the patties: Place the patties on the hot surface and cook without moving for 3–4 minutes until a deep brown crust forms. Flip and cook 3 minutes for medium (adjust time 2–3 minutes for medium-rare or 4–5 minutes for medium-well). In the last 1 minute of cooking, place a slice of cheddar on each patty and cover the skillet briefly (30–60 seconds) to melt the cheese.

Cook the bacon

While the patties come to room temperature or once the skillet is heating, cook the bacon. In a separate skillet over medium heat, lay out the 4 slices of applewood smoked bacon. Cook 3–5 minutes per side until crisp to your liking. Transfer to a paper towel–lined plate to drain.

Toast the buns

Split the 2 brioche buns and spread about 1/2 tablespoon softened butter on each cut side. After the patties are finished and resting 1–2 minutes, place the buns buttered-side down on the hot griddle or in a clean skillet and toast 1–2 minutes until golden-brown. Remove and set aside.

Assemble the burger

Spread about 1 tablespoon barbecue sauce on the bottom half of each toasted bun. Place lettuce leaf and tomato slices if using. Put the cheddar-topped patty on the bun, then double the applewood bacon (2 slices per burger). Sprinkle 1/4 cup crispy fried onions over the bacon. Add pickles if desired. Drizzle another 1/2 tablespoon barbecue sauce on the top bun (or spread on the top) and close the burger.

Serve immediately: Serve the Cowboy Burger hot with your choice of side (fries, slaw, or onion rings).