Jul 14 2026
Restaurants›Cowgirl›The Natural Recipe

The Natural Recipe

Inspired by Cowgirl
Time30m
Serves4

aka the Cowgirl Burger Black Angus, antibiotic and hormone-free, grass fed, grain-finished custom ground beef served on a brioche bun with lettuce, tomato & pickles

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Ingredients

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Burger Patties

Buns & Toppings

Optional Add-ons

Method

Burger Patties

  1. 1

    Divide and form patties

    Divide the 1 lb ground beef into 4 equal portions (about 4 oz each) for quarter-pound burgers. Gently form each portion into a round patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat; handle gently so patties stay tender.

  2. 2

    Create center dimple

    Use your thumb to press a shallow dimple in the center of each patty (helps them cook flat and prevents puffing).

  3. 3

    Season

    Season both sides of each patty with about 1/4 tsp kosher salt and a pinch of freshly ground black pepper. If using Worcestershire sauce, lightly brush or sprinkle about 1/4 tsp onto the top of each patty before cooking.

  4. 4

    Preheat cooking surface

    Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot, about 5 minutes. If using an outdoor grill, preheat to medium-high (about 400°F / 200°C) and oil the grates.

  5. 5

    Cook patties

    Place patties on the hot skillet or grill, leaving space between them. Cook undisturbed for about 3 minutes to form a crust. Flip and cook another 2–3 minutes for medium (internal temp ~145–150°F). For medium-well cook 3–4 minutes after flipping. If adding cheese slices, place them on the patties in the last 30–60 seconds of cooking and cover the pan or close the grill to melt.

  6. 6

    Rest

    Transfer cooked patties to a plate and let rest for 3–5 minutes to allow juices to redistribute.

Buns & Toppings

  1. 7

    Prepare tomato and lettuce

    While patties cook, slice the tomato into 1/4-inch slices and pull 1 lettuce leaf per burger, trimming if necessary to fit the bun. Pat lettuce dry so it doesn't make the bun soggy.

  2. 8

    Toast brioche buns

    Spread about 1/2 teaspoon softened butter on the cut side of each brioche bun. When patties are nearly done, place buns butter-side down on another hot skillet or on the grill and toast until golden and slightly crisp, about 45–90 seconds. Remove and keep warm.

  3. 9

    Assemble burgers

    On the bottom half of each toasted brioche bun, place a lettuce leaf, then a cooked burger patty. Top the patty with two tomato slices and 2 pickle slices (or 4 chips), then add condiments to taste (mustard, ketchup, mayonnaise) if using. Cap with the top bun.

  4. 10

    Serve

    Serve immediately while hot with your choice of sides (fries, chips, or a simple salad).

Optional Add-ons

  1. 11

    Add cheese and condiments

    If using cheese slices, place one on each patty during the last minute of cooking and cover to melt. Spread mustard, ketchup, or mayonnaise on the top or bottom buns to your preference before assembling.

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