The Cowboy Recipe

Prep and coat onions

Separate the thinly sliced onion into rings and gently separate into individual strands. In a shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, and 1/2 tsp salt.

Toss small handfuls of the onion strands in the dry mixture until evenly coated. Shake off excess flour and set coated onions on a tray while you heat the oil.

Pour vegetable oil into a medium saucepan or deep skillet to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 30–45 seconds.

Fry the coated onion strands in batches (do not overcrowd) for 1–2 minutes, stirring gently, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate. Sprinkle lightly with additional salt while hot. Keep warm and crispy.

Cook bacon: In a skillet over medium heat, cook bacon strips until crisp (about 6–8 minutes), turning occasionally. Transfer to paper towels to drain. Alternatively, bake at 400°F (200°C) on a foil-lined sheet for 15–18 minutes.

Season patties: Pat the ground beef patties dry, season both sides with 1 tsp salt and 1/2 tsp black pepper.

Cook patties: Heat a heavy skillet or griddle over medium-high heat until very hot. Place the patties on the surface and cook without pressing: 3–4 minutes per side for medium (adjust time for desired doneness). During the last 60–90 seconds of cooking, place a provolone slice on each patty and cover the skillet briefly to melt the cheese.

Toast buns: While patties rest for 2–3 minutes, spread softened butter on cut sides of the buns and toast them face-down in a dry skillet or on the griddle until golden, about 1–2 minutes.

Assemble: Spread about 1 tablespoon barbecue sauce on the bottom bun. Place the cheesy patty on the sauced bun, top with 2 strips of crispy bacon (break strips in half if needed), pile a generous handful (about 1/4 cup) of crispy onions over the bacon, and drizzle approximately 1.5 tablespoons ranch dressing over the onions. Finish with an additional 1 tablespoon barbecue sauce on the top bun if desired, then close the sandwich.

Adjust and serve: Taste and adjust amounts of BBQ and ranch to preference. Serve the Cowboy immediately while hot so the crispy onions retain their crunch.