Cowboy Smash Burger Archives

Now THIS is a burger! This isn’t some dainty, fit-in-the-palm-of-your-hand two-bites-and-its-gone burger. This is an elbows-out, juice-running-down-your-forearms, do-the-burger-hunch burger. Two all beef patties. Very special sauce. Lettuce. Cheese. Onions. Pickle. Sesame seed buns. These Cowboy Big Mac Smash Burgers (based on a recipe from Kent Rollins) are the kind of burger I find in my dreams. Roll up your sleeves, it’s time to eat!

The Best Burgers Are Smashed

Nine times out of ten, when I make burgers, I make smash burgers. I love the crispy edges, the thin patties, the fresh toppings… Cowboy Big Mac Smash Burgers aren’t messing around. Now, that being said, if you want to make these as single burgers you can and they’re just as delicious! Trust me! Sometimes I just can’t handle those monster-sized patties. Yeah, I know. But, it happens. I don’t feel great about it. So I do single patties instead, and I’ll even use 4.5 ounce patties instead of 8. I used to use 4 ounces, but I’ve found that 4.5 ounces ‘smash’ out to a size that covers the burger buns perfectly. Last thing I want is to have to pick up the bun top to find my patty.

Need A Little Heat?

If you like a little kick to your burgers, you’ve come to the right place. A few little tweaks here and there and you’ll have a nicely-spicy burger. Swap out the cheese for pepper jack or habanero jack. Add a few (good) splashed of hot sauce to the special sauce. Leave out the smoked paprika and use chipotle chili powder instead. It adds a little heat while still adding the smoke you want. You can also just add a few good pinches of cayenne pepper.

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Also try my classic smash burgers and my delicious Thousand Island BBQ smash burgers.

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5 from 1 vote

Cowboy Big Mac Smash Burgers

You can use smaller patties if you wish.

Course Main

Cuisine American

Keyword burger sauce, burgers

Prep Time 2 15

Cook Time 20

Servings

Calories 2008kcal

Author Inspired by a recipe from Kent Rollins

Equipment

Ingredients

For the burgers

2 pounds ground beef formed into four 8-ounce patties
kosher salt to taste
ground black pepper to taste
4 sesame seed hamburger buns
4 slices cheddar cheese or American cheese
1 cup iceberg lettuce chopped fine
6 dill pickle slices

For the special sauce

½ cup mayonnaise
2 tablespoons sweet pickle relish
1 ½ tablespoons prepared yellow mustard
1 tablespoon chipotles in adobo sauce just the sauce
1 ½ tablespoons apple cider vinegar
2 teaspoons sugar
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 small white onion diced

Instructions

For the special sauce

In a small bowl, whisk together the mayonnaise, pickle relish, mustard, adobo sauce, vinegar, sugar, garlic powder, onion powder and smoked paprika.
Fold in the onion. Cover and refrigerate for 2 hours before you're ready to make the burgers.

For the burgers

Fire up your grill for direct medium-high heat cooking.
Season the burger patties with salt and pepper on both sides. Don't be shy with the seasoning.
Place the patties on the grill. Smash down with a spatula or grill press.
Grill the burgers for 2-3 minutes per side.
Top the patties with cheese and grill until they've reached your desired doneness and the cheese is melted. Remove from the grill.
Take 2 of the bun tops and cut off the tops. These will be the two middle buns for the Big Macs. Discard the bun bottoms or use them for something else (like making bread crumbs, feeding the birds, etc).
Toast the buns and two bun slices on the grill as desired.
Make the burgers by first spreading some of the sauce on the bun bottoms.
Add some of the lettuce and a burger patty. Top with the sliced bun.
Slather the top of the sliced bun with more of the sauce. Add lettuce, the remaining patties, pickles and top bun.