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
Whataburger Patty Melt Remake
All-American Burger Dog
Oklahoma Fried Onion Burger
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, gratedIn a mixing bowl, combine the above ingredients until smooth.
Red River Ranch Original Seasoning available at KentRollins.com
Chorizo Burgers – Cowboy Kent Rollins
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.