Name: Lost Cowboy Brewing Companys Cowboy Burger Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 lbs ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs vegetable oil (for griddle or pan); 4 each American cheese slices; 1 each ripe avocado; 1 each tomato, large; 1 each yellow onion; 4 each hamburger buns (brioche or potato); 2 tbs butter (softened, for toasting buns); 0.75 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 0.75 tsp fine salt; 0.75 cups cold sparkling water; 1 each large egg; 12 each onion rings (from yellow onion); 3 cups vegetable oil (for frying); 0.5 cups mayonnaise; 3 tbs ketchup; 1 tsp Dijon mustard; 1 tsp apple cider vinegar; 0.5 tsp smoked paprika; 0.5 tsp hot sauce (optional); 0.25 tsp salt; 0.25 tsp black pepper; 1 cups shredded lettuce (optional); 8 each pickle slices (optional)

Method

Onion Rings

Prepare onions

Peel the yellow onion and cut into 1/2-inch thick rings. Separate rings and set aside. Pat dry with paper towel.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder and fine salt. In a separate small bowl whisk the egg and cold sparkling water until combined. Stir the wet mixture into the dry until just combined; batter should be slightly lumpy and thick enough to coat rings. Keep batter chilled in the fridge until ready.

Heat oil

Pour vegetable oil into a heavy pot or deep skillet to a depth of about 1.5-2 inches. Heat to 350°F (175°C) or until a small drop of batter sizzles and floats.

Fry rings

Working in batches, dip onion rings into batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, 2 to 3 minutes per side. Use a slotted spoon to transfer to a wire rack or paper towels. Season lightly with salt while hot. Keep warm in a low oven (200°F / 95°C) on a tray while finishing other batches.

Fry Sauce

Whisk together mayonnaise, ketchup, Dijon mustard, apple cider vinegar, smoked paprika, hot sauce (if using), salt and black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Burger Patties

Form patties

Divide the ground beef into 4 equal portions (about 5 oz each). Lightly form into 4 patties about 3/4-inch thick and slightly larger than the buns (they will shrink). Press a shallow dimple in the center of each patty with your thumb to prevent doming. Season both sides with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil to coat. When shimmering, add patties (do not overcrowd). Cook undisturbed 3-4 minutes to develop a crust, flip, then immediately place a slice of American cheese on each patty. Cook an additional 2-3 minutes for medium (adjust time for desired doneness). Remove patties to a warm plate and tent loosely with foil.

Cheese & Toppings Prep

Slice the tomato into 1/4-inch thick rounds. Slice the avocado in half, remove pit, peel and thinly slice or mash lightly with a fork (season with a pinch of salt and pepper if desired). Split the buns and butter the cut sides lightly.

Toast buns in a clean skillet or under a broiler cut-side down until golden, about 1-2 minutes. Keep warm.

Assembly

Spread about 1 tablespoon of fry sauce on the bottom half of each toasted bun. Add a small handful of shredded lettuce if using. Place the cheese-topped burger patty on the bun, layer with tomato slice, 2-3 avocado slices or a spoonful of mashed avocado, then top with 2-3 hot onion rings (stacking will give crunch). Add pickle slices on top of the onion rings if using. Dollop another teaspoon of fry sauce on the top bun and place it over the burger.

Serve immediately with remaining fry sauce for dipping and extra onion rings alongside.