Kc Cowboy Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz each). Gently form into 3/4-inch thick patties, making a slight depression in the center of each to help them cook evenly. Do not overwork the meat. Season both sides with kosher salt and freshly ground black pepper.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until hot. Place patties on the hot surface and cook undisturbed for 3–4 minutes until a crust forms. Flip and cook another 2 minutes. Brush about 1 tablespoon of sweet & smoky BBQ sauce on each patty, then place a 1-oz (approx.) slice of cheddar on each patty and cover the pan or tent with foil for 30–60 seconds to melt the cheese. Total cook time should yield medium doneness; adjust time for desired doneness.

Toast buns

While patties finish, spread butter on the cut sides of the buns. Toast in a skillet or under a broiler until golden, 1–2 minutes. Keep warm.

Have the sweet & smoky BBQ sauce measured and at room temperature. Brush about 1 tablespoon of BBQ sauce on each cooked patty as instructed above and reserve remaining sauce for basting the top bun just before assembly (about 1/2 tablespoon per bun).

Cook the applewood smoked bacon until crisp. Two recommended methods: 1) Oven: arrange bacon on a rimmed baking sheet and bake at 400°F (200°C) for 12–18 minutes until crisp. 2) Skillet: cook over medium heat, turning occasionally, until crisp. Drain on paper towels. Use two slices per burger.

Prepare onions

Peel the large yellow onion and slice very thinly into rings. Separate rings into individual strands. Place the sliced onions into buttermilk and let soak 5–10 minutes to tenderize and help coating adhere.

Make batter/dredge

In a shallow bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Drain the onions from the buttermilk, letting excess drip off, then toss the onion strands in the flour mixture to coat evenly. For extra crispiness, dip coated onions back into a little more buttermilk and again into the flour mixture for a double coat.

Fry

Heat 2–3 inches of vegetable oil in a heavy pot or deep skillet to 350°F (175°C). Working in batches to avoid overcrowding, shake off excess flour and carefully add a handful of coated onion strands to the hot oil. Fry until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray and immediately season lightly with a pinch of salt. Keep warm in a low oven (200°F / 95°C) if making ahead.

Assemble the KC Cowboy burgers: spread a thin layer (about 1/2 teaspoon) of BBQ sauce on the bottom bun if desired. Place a lettuce leaf (optional) on the bottom bun, add the cheddar-topped burger patty, then top with two slices of crispy applewood smoked bacon. Pile a generous handful of fried onion straws on top of the bacon. Brush the inside of the top bun with remaining BBQ sauce (about 1/2 tablespoon) and place on top. Add pickle chips on the side or inside the burger if using.

Serve immediately while patties are hot and onion straws are crisp.