Cowboy Kent’s Best Burgers

Howdy, folks! It’s time to kick off burger season, so we picked out four of our favorite burgers to get you set up for summer. Click the recipe name below to jump to the free printable recipe:

Chorizo Burger * Oklahoma Fried Onion Burger * All-American Burger Dog * Whataburger Patty Melt

Chorizo Burger

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Chorizo Burgers – Cowboy Kent Rollins

Prep Time 5 hours hours 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Ingredients

• 1 ½ pounds 80/20 ground beef
• ¾ pound chorizo
• 3 tablespoons Kent’s Mesquite seasoning or salt and pepper
• Cheese for topping
• Sliced tomato for topping
• Sliced purple onion for topping
• 4 hamburger buns
• 2 tablespoons butter plus more for spreading
• 4 large eggs
• Mayonnaise for spreading

Instructions

• In a large bowl combine the beef and chorizo meats and mix well with your hands.
• Divide the mixture into four equal pieces and form into patties. Cover and place in the fridge for at least 30 minutes.
• Meanwhile, preheat the grill/smoker to about 300 degrees F. with the coals on one side of the grill for direct and indirect heat.
• Place burgers on the indirect heat side and shut the lid. Smoke for 10 minutes. Move the burgers over direct heat and continue cooking until cooked through, or internal temperature is about 155 degrees F., flipping as needed.
• Move the burgers back over the indirect heat and top with cheese slices. Spread butter on the undersides of the buns and toast over the direct heat.
• Place a large skillet over the direct heat side and melt 2 tablespoons of butter. Crack the eggs in the skillet and cook to desired doneness.
• To assemble the burgers: spread mayonnaise on the bottom buns, followed by a slice of tomato, burger patty, fried egg, onions and top bun. Serve immediately.

Whataburger Patty Melt Remake

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Classic Patty Melt – Cowboy Kent Rollins

Ingredients

• 4 tablespoons unsalted butter
• 1 large sweet yellow onion thinly sliced
• 2 tablespoons Worcestershire sauce
• 1 ½ pounds ground beef 80/20 blend
• 1 to 1 ½ tablespoon of Red River Ranch Original or seasoning of your choice
• Mayonnaise for spreading
• 2 pieces Texas Toast or thick-cut bread
• Special sauce recipe below
• 2 slices Swiss cheese
• 2 slices pepper jack cheese

Instructions

• Add 2 tablespoons butter to a medium cast iron skillet over medium-low heat. When the butter melts, add the onion and cook for about 20 minutes, or until they have caramelized and reached a deep golden brown color.
• Remove the onions from the skillet and place in a small bowl. Stir in the Worcestershire sauce. Cover and set in a warm place.
• Separate the ground beef into 2 equal parts and form into a rectangular shape that is larger than the bread slices to allow for shrinkage while cooking. Form the shapes to about ⅛ to ¼ inch thick. Season both sides of the patties with Original seasoning, or seasoning of your choice.
• Return to the skillet, and add 2 tablespoons of butter over medium heat. When the butter has melted, add the patties and cook for about 2 to 3 minutes, mash the burgers slightly with a spatula. Flip and continue cooking about 2 minutes or until cooked through. Remove from the skillet.
• Spread a generous amount of the sauce on 2 pieces of the bread. Top 1 slice with a slice of Swiss cheese, onions, pepper jack cheese, burger patty, onions and top with the remaining bread slice.
• Spread a thin layer of mayonnaise on the tops of the bread and place back in the skillet over medium heat. Toast each side for about 2 to 3 minutes, mashing down slightly with a spatula. Serve immediately.

Notes

Special Sauce
⅓ cup mayonnaise
1 tablespoon spicy mustard
1 tablespoon BBQ sauce
1 tablespoon Ketchup
1 jalapeno, grated

In a mixing bowl, combine the above ingredients until smooth.  

Red River Ranch Original Seasoning available at KentRollins.com 

All-American Burger Dog

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All-American Burger Dog – Cowboy Kent Rollins

Ingredients

• 4 all beef bun-length hotdogs
• 2 lbs. 80/20 ground beef
• 4 green chiles roasted and peeled or 1 -2 cans whole green chiles
• 4 hoagie buns
• butter
• 1 – 2 cups shredded cheese
• Kent Rollins' Original Seasoning or salt and pepper

Instructions

• Grill the hotdogs until slightly charred on a hot and oiled grill. Set aside. 
• Separate the ground beef into 4 equal patties. Place one patty in between plastic wrap and roll out into a circle about 1/8-inch thick. Repeat with the remaining patties. Season, to taste with the Red River Ranch Original or salt and pepper.
• Place a green chili in the middle of the patty and place a hotdog on top. Using the plastic wrap, roll the hamburger meat around the hotdog. Pinch the ends to seal. Season again, to taste. 
• Place the dogs on a well oiled and cleaned grill over medium-high to high heat. Grill until evenly browned and the juices run clear, rolling around as needed. Be sure not to mash the dog while grilling, which will release the juices. 
• Meanwhile, lightly butter the inside of the hoagie rolls and toast over the grill. Flip over and top with cheese. Keep on the grill until the cheese melts slightly. Top with the burger dogs and serve immediately topped with your favorite condiments. 

Oklahoma Fried Onion Burger

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Famous Fried Onion Burger – Cowboy Kent Rollins

Prep Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 burgers

Ingredients

• ½ cup French onion dip
• 1 – 2 tablespoons Yellow mustard
• 2 teaspoons Worcestershire sauce
• 2 large white or yellow onions thinly sliced
• Kosher salt
• 1 lb. 80/20 hamburger meat
• 4 tablespoons butter
• Kent’s Original Seasoning or salt and pepper
• 4 hamburger buns
• 4 slices cheddar cheese
• Pickles for serving optional

Instructions

• In a small bowl, whisk together the onion dip, mustard and Worcestershire sauce. Adjust the ingredients to taste. Cover and place in the icebox until ready to serve.
• Place a colander over a large bowl. Add the onions to the colander. Generously sprinkle the onions with the salt and lightly toss. Let the onions set about 30 to 45 minutes to let the moisture drain.
• Dump the onions out onto a clean cloth towel and press to absorb any leftover moisture. Set aside.
• Form the meat into 4 equal balls.
• Melt the butter in a large cast iron skillet over medium heat. Place the meat balls into the skillet. With a flat spatula or bacon/burger press, flatten the meat into thin patties.
• Place a heaping amount of the onions on top of each patty. Sprinkle the tops with Kent’s seasoning or salt and pepper, to taste.
• Continue cooking until you begin to see browning along the outside edge of the patties. Carefully flip the patties over so the onions are on the bottom side.
• Cook for about 3 minutes then place the bottom bun, upside down, on top of the burger. Place the top bun on top of the bottom bun and leave for about 2 to 3 minutes. This will allow some of the steam and flavor to incorporate into the buns.
• Remove the buns and place a slice of cheese on top of each patty. Continue cooking until the cheese melts.
• Place the bottom bun on top of the burger and carefully flip the burger onto the bun and remove from the skillet. Repeat with the remaining burgers. Generously spread the French onion dip mixture on the top bun. Serve immediately.

Notes

Kent’s Original Seasoning can be found at KentRollins.com