Texas Burger Recipe

In a small bowl, combine mayonnaise, ketchup, minced chipotle, apple cider vinegar, liquid smoke, brown sugar, smoked paprika and kosher salt. Whisk until smooth. Taste and adjust sweetness, heat, or smoke. Refrigerate while preparing burger (can be made up to 3 days ahead).

Peel and thinly slice the yellow onion into rings. Heat 1 tablespoon butter in a medium skillet over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and deeply golden brown and caramelized, about 12–15 minutes. If onions brown too quickly, lower heat and add a splash of water.

While the onions cook, core the jalapeño, slice it into thin rings. For milder heat, remove seeds; for more heat, leave some seeds. Set aside.

In a separate skillet over medium heat, add the bacon slices and cook, turning occasionally, until crispy, about 8–10 minutes depending on thickness. Transfer to a paper towel-lined plate to drain. Keep bacon warm in a low oven (200°F / 95°C) if desired.

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4" thick and slightly wider than the bun. Don’t overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

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

Heat a griddle or heavy skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil and spread to coat. Place the patties on the hot surface and cook undisturbed for 3–4 minutes to develop a crust.

Flip the patties and immediately place 2 slices of sharp cheddar on each patty. Cook another 3–4 minutes for medium doneness (internal temp about 155–160°F). If you prefer, cover the pan briefly to help cheese melt. Adjust time for desired doneness.

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

To assemble each Texas Burger: spread about 1 tablespoon mesquite sauce on the bottom bun. Place the cheeseburger patty on top. Add 3 slices of crispy bacon across the patty, then a generous spoonful of caramelized onions, and 4–6 jalapeño rings (or as desired). Add pickle slices if using. Spread a little more mesquite sauce on the top bun and place on burger.

Serve immediately with fries or your preferred side.