To me a good Cowboy Burger should have a smoky element and a spicy element - Worcestershire, BBQ & steak sauce, just a dash of Liquid Smoke, and a bit of cayenne and chipotle chili powder. Top it with thick cut peppered bacon.
Cowboy Burgers
I love burgers on the grill and there are about a million ways to make them I suppose. Some people are burger purists - insisting that burgers must be meat and nothing more, putting all of the additional flavors on top of the cooked burger. Others don't mind mixing flavor accents right into their burgers. I personally like burgers both ways, and this recipe is one of those mix-in types.
I have no idea how Cowboy Burgers came to be named, but I'm pretty sure it has nothing to do with football and everything to do with hard working ranch hands. They do usually involve some element of steak sauce and bacon at minimum.
To me a Cowboy Burger should have a smoky element and a spicy element - so I like to use a combination of Worcestershire, BBQ and steak sauce, with just a dash of Liquid Smoke, and a bit of cayenne and chipotle chili powder and then like to top them with a thick cut peppered bacon. That combination gives a nice, spicy kick, without setting your mouth on fire. I prefer not to use salt in the burgers for the most part since it tends to draw out moisture and does weird things to the meat, but a sprinkling of a good seasoning, like Montreal Steak Seasoning sprinkled on just before cooking will do the trick!
Here's a tip. If you line a baking pan with aluminum foil, you can use it to place the raw burger patties on, and then, once you transfer those to the grill, remove the foil, discard it, and reuse the baking pan to carry in the cooked hamburger patties.
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