Whopper Remake

Kent Rollins' Cowboy Whopper Remake

The Cowboy versus The King: You’re here for it, folks – The Cowboy is taking on The Whopper. The Texas Double Whopper, that is. The Texas Double Whopper has two quarter-pound flame broiled patties topped with American cheese, thick-cut bacon, jalapeños, tomatoes, lettuce, white onions, pickles, mayo, and mustard, all served on a sesame seed bun.

I do love me a good Whopper – as far as fast food burgers go, the flame-broiled patty is always tasty. I’ve got some ideas up my sleeve to make the Cowboy Whopper bigger, with more flavor and more crunch. Let’s get to it!

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Ground Beef for Hamburgers

In order to achieve a fresher taste, I bought a chuck roast with lots of marbled fat it in (fat = flavor). Slice the meat into chunks that will easily fit into the grinder, and run it through one time. Next, grind the bacon up. Mix well with your hands and run the beef and bacon mixture through the grinder minding the tips and tricks below.

Tip: If you’re grinding your own meat, add about 6 slices of bacon per pound of ground beef for more flavor.

Another Tip: If you’re grinding your own meat, put it through the grinder twice for perfect hamburger texture.

A Third Tip: Meat grinds easier if you freeze it for about 45 minutes prior to grinding.

Now that you’ve got some delicious ground beef and bacon, form into 1/4 pound patties and get that grill going.


Tip: Never season ground beef ahead of time. This will dry out the meat. Season just before you put the meat on the fire.

The Cowboy Whopper’s Special Sauce

While the ground chuck is freezing and getting ready to grind, go ahead and make the special sauce. For the Texas Double Whopper Sauce, we’ll use Duke’s mayo, yellow mustard, ketchup, Worchestershire sauce, and some Rib Rub. If you’ve ordered the Rib Rub but it hasn’t arrived yet, use your next-favorite BBQ rub or seasoning. The full recipe is below – just mix all the ingredients together and put them in the ice box until you’re ready to fix the burger.

Get the Fire Hot

Get the fire going with some hardwood lump charcoal, and some oak and cherry woods for flavor. For the flame broiled taste you’ll want the fire to be high enough to touch the grill grates. Oil the grill well before you put the burger on it, and don’t be afraid to flip often! For this ground beef and bacon mixture, cook until the meat is about 165 degrees Fahrenheit.

Tip: Make sure the grill is hot and oiled before you begin grilling the hamburger meat.

Used in This Recipe

Fried Poblano Pepper Strips

While the Texas Double Whopper has a decent amount of jalapenos, it is going to be a little hard to outdo that. Y’all know the Cowboy loves some jalapenos. Recently, I visited the Oso Grill in Capitan, New Mexico and they had friend green chilies on the burger (it was delicious). This gave me the idea to fry up some Poblano pepper strips to add flavor and more crunch to this hamburger.

Start by roasting the poblano pepper on the fire. Peel the skin (using my trick, below) and slice into strips that will be just a bit bigger than the burger.

To batter the poblanos, combine a cup of flour with a tablespoon or two of Original Seasoning (or your next-favorite seasoning salt), and mix up two eggs with about a cup of milk (or buttermilk). Dip the poblanos in the milk, then the flour, then the milk, then the flour. I call that “double baptizing” and it will always give a crispier crust.

Fry in oil heated to about 355 degrees. When you’re done frying the jalapenos, throw the bacon in there until it’s crispy. You can deep-fry bacon! It’s the easiest way!

The Cowboy Whopper

Now is the time to build the Cowboy Whopper.

Start by buttering and toasting the bun on the grill. That flame broiled and delicious smoke flavor will add flavor! Place a slice of American cheese on the burger patties. Start by putting the first patty on the bottom section of bun. Top that patty with the fried poblano strips and bacon.

Add the second burger patty (don’t forget the cheese!), top with tomato, onion, pickles, and special sauce. Then take a big ole’ bite.

Tip: Butter and toast the buns when you make hamburgers. The extra attention makes all the difference!

I think we have a clear winner here, folks!

More Great Remakes From Cowboy Kent Rollins

Kent Rollins' Cowboy Whopper Remake

Whopper Remake - Cowboy Kent Rollins

Prep Time 20 minutes
Total Time 45 minutes
Servings 2 to 4 servings


Burger Sauce

  • 2/3 cup mayonnaise
  • ¼ cup mustard
  • ¼ cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 ½ tablespoons Kent’s Rib Rub or your favorite BBQ seasoning
  • 1 tablespoon black pepper


  • Oil for frying
  • 1 large roasted and peeled poblano peppers sliced into strips
  • 2 large eggs
  • ¾ cup milk
  • 1 cup all-purpose flour
  • Salt and pepper
  • 2 lbs. Hamburger 80/20 see note
  • 4 slices American cheese
  • Butter for spreading
  • Sliced tomato for topping
  • Pickles for topping
  • Sliced white onion for topping
  • Lettuce for topping
  • Sesame seed buns


  • In a small bowl, combine the mayonnaise, mustard, ketchup, Worcestershire sauce, rib rub and black pepper. Cover and set in the fridge, until ready to use.
  • In a deep fryer or Dutch oven, add about 2 to 3 inches of fry oil. Preheat the oil to 350 degrees F.
  • In a bowl, whisk together the milk and eggs. In a separate bowl, combine the flour and seasoning.
  • Dip the strips of poblano in the egg mixture, then into the flour mixture. Repeat to double coat. Fry the strips until golden brown. Place on a wire rack.
  • Deep fry the bacon, until crispy and place on the wire rack. Set aside.
  • Preheat the grill to 400 degrees F. Form the hamburger into 4 equal patties. Season with salt and pepper. Grill for about 3 to 4 minutes, then flip and cook another 3 minutes, or until medium doneness. Top with American cheese, to melt slightly.
  • While the burgers are cooking, spread a little butter on the underside of the buns and toast.
  • To assemble: spread some sauce on the bottom bun and top with 1 patty, strips of poblano, bacon, patty, tomato, onion, pickles, lettuce, more sauce and the top bun. Serve immediately. Note: These can also be made into 4 single patty burgers.


As seen in our video, you can also make your own hamburger meat by grinding together, 3 lbs. Chuck roast with 8 slices of bacon. Be sure to grind twice for the best consistency.
Tried this recipe?Let us know how it was!