Cowboy Burger Recipe

Brown and braise beef

Season beef cubes with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbs vegetable oil in a medium saucepan or skillet over medium-high heat. Add beef in a single layer and brown on all sides, about 6–8 minutes. Remove beef and set aside.

Build sauce and simmer

Reduce heat to medium, add diced onion and sauté until softened, about 4 minutes. Add minced garlic and cook 30 seconds. Add beef back to pan with 1 cup beef broth, 0.25 cup ketchup, 1 tbsp brown sugar, 1 tsp Worcestershire sauce and 0.5 tsp smoked paprika. Bring to a simmer, then reduce heat to low, cover and cook until beef is very tender and starts to break apart, 45–60 minutes (or cook in a 300°F oven covered). If liquid reduces too much, add a splash more broth. Once tender, shred the beef with two forks into a loose debris; simmer uncovered 5–10 minutes to thicken the sauce. Taste and adjust seasoning.

Prepare batter and oil

Separate onion into rings and pat dry. In a medium bowl whisk together 0.5 cup flour, 0.25 cup cornstarch, 0.5 tsp baking powder, 0.5 tsp salt and 0.25 tsp black pepper. Gradually whisk in 0.5 cup cold club soda until a smooth batter forms (thick but dippable). Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C) — oil should be at least 1" deep.

Fry rings

Dredge onion rings in a little extra flour if desired, then dip into batter, letting excess drip off. Fry in batches 2–3 minutes per batch until golden and crisp, turning once. Do not overcrowd. Remove to a wire rack or paper towel-lined sheet and lightly season with salt while hot. Keep warm in a 200°F oven if needed.

Form and cook patties

Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently form into patties slightly larger than the buns, pressing a shallow dimple in the center of each. Season both sides with 1 tsp kosher salt and 0.5 tsp black pepper divided across patties. Heat a heavy skillet or griddle over medium-high heat and lightly oil. Cook patties 3–4 minutes per side for medium (cook longer for desired doneness). During the last minute of cooking, place a cheddar slice on each patty and cover skillet briefly to melt the cheese.

Toast buns and assemble

Lightly toast bun halves on the skillet until golden, about 30–45 seconds. Spread about 1 tbsp mayonnaise on each bun bottom. Place lettuce leaf and a couple tomato slices on the mayo. Put a cheddar-topped patty on the tomato, then spoon a generous portion (about 3–4 tbsp) of the hot BBQ beef debris over the patty so some juices soak into the burger. Top with 2–3 crispy onion rings, spread about 1 tsp mayo on the top bun, and close the sandwich. Serve immediately, with extra debris on the side if desired.