Wild West Recipe

Form patties

Divide the ground beef into 4 equal portions (about 4 oz each for quarter-pounders). Gently shape each portion into a patty about 3/4 inch thick, making a slight indentation in the center with your thumb to prevent doming during cooking. Avoid overworking the meat.

Season both sides of each patty evenly with salt, black pepper, and garlic powder just before cooking.

Stovetop or grill

Preheat a cast-iron skillet or grill over medium-high heat until hot (about 5 minutes). If using a skillet, add a small drizzle of neutral oil and heat until shimmering. Place the patties on the hot surface and cook without moving for 3-4 minutes to develop a crust. Flip and cook an additional 3-4 minutes for medium doneness (adjust 2-3 minutes per side for rarer or longer for well done).

In the last 1 minute of cooking, brush about 1 tablespoon of barbecue sauce on each patty, then top each patty with a slice (or equivalent) of cheddar cheese. Cover the skillet with a lid or close the grill to melt the cheese, about 30-60 seconds.

While patties cook, slice jalapeños into thin rounds. Remove seeds if you want less heat; keep seeds for spicier burgers.

Toast buns

Spread softened butter evenly on the cut sides of the burger buns. Toast the buns cut-side down in a separate skillet over medium heat, or on the grill grates, until golden and lightly crisp, about 1-2 minutes. Remove from heat.

Cook onion rings according to package instructions (bake or fry) until golden and crispy. Keep warm in a low oven (200°F / 95°C) if assembling all burgers at once.

Place the toasted bottom bun on your work surface. If using, add a lettuce leaf and a tomato slice.

Set the hot, cheese-topped beef patty on the bun. Spoon an additional 1 tablespoon of barbecue sauce over the cheese if you like it saucier (adjust to taste).

Top the patty with 3-4 jalapeño rounds (more or fewer depending on desired heat) and 2 battered onion rings. Add pickles if using.

Finish with the top bun and serve immediately while hot.