Cowboy Burger Recipe

Preheat oven to 400°F (200°C). Arrange bacon slices on a wire rack set over a baking sheet. Bake 12–18 minutes, turning once if needed, until crisp-tender. Remove and drain on paper towels. Keep warm.

Slice the yellow onion into 1/2-inch thick rings and separate into rounds. Remove stems from jalapeños and slice lengthwise in half; remove seeds for milder heat if desired.

Heat a cast-iron skillet or grill pan over medium-high heat. Add 1 tablespoon neutral oil (not listed separately) or a small knob of butter. Place onion rings and jalapeño halves cut-side down. Cook 3–4 minutes per side until charred and softened. Transfer to a plate and season lightly with salt.

Halve the brioche buns and spread softened butter on cut sides. Toast cut sides in the same skillet over medium heat until golden, about 1–2 minutes. Remove and keep warm.

In a small saucepan over medium heat, combine brown sugar, bourbon, apple cider vinegar, soy sauce, Dijon mustard, minced garlic, and cracked black pepper. Bring to a gentle simmer and cook 3–5 minutes, stirring, until slightly thickened and glossy. Remove from heat and set aside. (If you want to cook off more alcohol, simmer 4–6 minutes.)

Form the ground Angus into two loosely packed 8 oz patties about 3/4–1 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking. Season both sides with kosher salt and freshly ground black pepper.

Heat the same cast-iron skillet or a grill to medium-high and add 1 tablespoon butter. When hot and shimmering, add the patties. Cook without moving 3–4 minutes to develop a crust.

Flip the patties and immediately brush the cooked side with about half of the bourbon glaze. Top each patty with two slices of pepper jack cheese and arrange 3 slices of bacon (per burger) folded as desired. Cover the skillet or close the grill lid to melt the cheese, about 2–3 minutes. Brush the other side with remaining glaze during the last minute.

If using grilled jalapeños and onions, place a ring of grilled onion and 1–2 jalapeño halves on top of the cheese while resting 1 minute so flavors meld.

Spread mayonnaise (or burger sauce) on the bottom bun, add lettuce and tomato slices if using. Place the glazed burger with toppings on the bun, spoon a little extra glaze on the top bun if desired, and close.

Serve immediately while hot.