Cowboy Burgers
This is a sponsored conversation written by me on behalf of Kingsford®. The opinions and text are all mine.
Although summer is “technically” over, here in Texas it’s still pushing 90 degrees. So, we’re still celebrating summer! In fact, we just had close family friends here on vacation for the last 9 days. The weather was beautiful and we enjoyed walks through the neighborhood, a day in Downtown Ft. Worth, a quick trip to Louisiana to visit my daughter, son-in-law and their new baby and the “kids” spent a day at Six Flags. It was quite a packed week!
Feeding 10 people for 9 days isn’t always an easy task! In this group there are some, shall we say….less than adventurous eaters. Coming up with something that everyone would like wasn’t always easy. We ate out a few times so everyone could get something they liked but you just can’t come to Texas without a little “Texas Food”.
Of course, that can mean many things….BBQ Brisket, Tex-Mex, Chicken Fried Steak…and the list goes on. But with our busy schedule of fun activities we didn’t want to take a lot of time preparing food. So, we chose to grill the good old-fashioned hamburger….Texas Style! These Cowboy Burgers feature all the things most Texans love…..
- A good Texas dry rub
- sautéed jalapenos
- A favorite BBQ sauce
- Plenty of melted cheese
My husband, aka The Grill Master, still had to work. We’re also noticing it’s beginning to get dark a little earlier so we needed to get the grill going quickly….not to mention with that many people someone was always “starving”!
Again, we were thankful for our trusty bag of Kingsford® Match Light® Instant Light Charcoal! As I’ve mentioned before, it lights first time every time.
We had the perfect fire going in minutes. We had burgers for 10 on the table in no time! No one “starved to death” (it was a close one, though) and we were able to gather around the table and share a wonderful meal that EVERYONE enjoyed.
Here’s some of the comments heard:
“These burgers are great! ”
“I don’t usually eat my dad’s burgers but I love yours”
“I really like the spice on these burgers”
And a couple of days later more than one person asked…..
“Hey, are there any more of those burgers left?”
Here’s the Recipe:
We made 15 burgers (about 1/3 or so lbs each) and used about half the rub. Extra rub can be stored in an airtight container and used on any meat…although it’s best on beef.
Texas Dry Rub
- 2 Tbsp smoked paprika
- 2 Tbsp brown sugar
- 1 Tbsp chili powder
- 1 Tbsp kosher salt
- 1 Tbsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
Toppings:
- sautéed Jalapeno Peppers – see below for details
- BBQ sauce
- Cheddar Cheese
*The kids omitted the jalapenos. The burgers were still DE-LICIOUS!*
*Sauteing jalapeno peppers….
- Wash peppers and slice thinly.
- Remove seeds, optional, depending on how much heat you like.
- Heat a small skillet over medium high heat and add about a tsp of butter or margarine
- Add peppers to melted butter and lower heat a little
- Saute, stirring frequently, until tender
***Important Note***
When sauteing peppers be sure to have the overhead vent on, use medium heat AND DO NOT stand directly over them and breathe in the steam….YOU WILL REGRET IT!
It’s best to have one person grilling the burgers and one doing the peppers. If you prefer, jalapenos can be left whole, covered with a little oil (to prevent sticking) and grilled alongside the burgers.
Mix all Dry Rub ingredients together
Patty meat into desired size burgers
Sprinkle burgers generously with rub and press into patties
Grill over direct heat until internal temp of burgers reach 165 degrees (well done)
Top with cheddar cheese slices and close the lid to allow cheese to melt
Remove burgers and top with BBQ sauce and sautéed jalapenos
*We also like to toast the buns on the grill*
Great Friends + Great Food = Another Great Weeknight “Celebration”!
What’s your go-to meal for a crowd?
- Texas Dry Rub
- 2 Tbsp smoked paprika
- 2 Tbsp brown sugar
- 1 Tbsp chili powder
- 1 Tbsp chili powder
- 1 Tbsp kosher salt
- 1 Tbsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- Sauteed Jalapeno Peppers – see below for details
- BBQ sauce
- Cheddar Cheese
- *Sauteing Jalapenos….
- Wash peppers and slice thinly.
- Remove seeds, optional, depending on how much heat you like.
- Heat a small skillet over medium high heat and add about a tsp of butter or margarine
- Add peppers to melted butter and lower heat if needed
- Saute, stirring frequently, until tender
- Mix all Dry Rub ingredients together
- Patty meat into desired size burgers
- Sprinkle burgers generously with rub and press into patties
- Grill over direct heat until burgers reach 165 degrees (well done)
- Top with cheddar cheese slices and close the lid to allow cheese to melt
- Remove burgers and top with BBQ sauce and sauteed jalapenos
- *We also like to toast the buns over the fire*
- ***Important Note***
- When sauteing peppers be sure to have the overhead vent on, use a lower heat AND DO NOT stand directly over them and breathe in the steam….YOU WILL REGRET IT!
- It’s best to have one person grilling the burgers and one doing the peppers. If you prefer, jalapenos can be left whole, covered with a little oil (to prevent sticking) and grilled alongside the burgers.
This is a sponsored conversation written by me on behalf of Kingsford®. The opinions and text are all mine.
Comments submitted may be displayed on other websites owned by the sponsoring brand.