You probably don’t know that much about cowboys. But that’s okay, because I do. Obviously. Or how else would I know how to make a Cowboy Burger, hmmmm?
Really, here is what happened. I had some bread. It was that grocery store artisan cheddar jalapeno $4.99-a-flippin-loaf bread. And I thought, it would be cool to make some burgers and put it on that bread. But when I pulled said bread out of the pantry a mere two days after buying it, it had mold spots on Every. Single. Piece. That will teach me for buying perishable goods with no preservatives. From now on, it’s preservatives all the way for me.
Long story short, I now had to make burgers sans bread, and I figured that I’d go with a cowboy/barbecue theme because cowboys probably didn’t have bread either. Cowboys didn’t have ovens, or preservatives, and besides, it would get smushed in the saddle or trampled by the horses or stuck to a passing tumbleweed or something. So we ate our burgers in the traditional cowboy fashion, without bread, but with a fork and knife and American flag napkins and designer plates, natch. Roughin’ it.
Cowboy Burgers (for two)
2/3 pounds ground beef, give or take
2 T barbecue rub (or BBQ seasoning from your friend Andrew, thanks Andrew)
1 clove of garlic, peeled and minced
Barbecue sauce (again, thanks Andrew)
4 strips of bacon
2 slices of cheddar cheese
Heat the grill. Mix together the ground beef, seasoning, and garlic. Form into patties. Geoff gave me a burger lesson and informed me that if you stick your thumb into the middle of the burger and make an indent, it will help the patty remain flat instead of balling up on the grill like so many burgers do. He demonstrates it in one of the pictures below. Pretty cool, huh, that I’m marrying a grilling guru who finds literally any excuse to stick his fingers in our food.
Grill burgers, approximately 6-8 minutes on a side, or until it’s close to done how you like it. In the meantime, fry the bacon. Towards the end of grilling, baste both sides of the burgers with barbecue sauce and put the cheese slices atop the burgers so they can melt.
Remove the burgers to a plate and top with bacon, barbecue sauce, and lettuce.
Serve with a veggie that cowboys are likely to eat, for example, yellow zucchini. They love that stuff. (We sliced, salted, and grilled our zucchini here).