I stumbled onto these burgers at Whole Foods Market last summer, after a long day of staring at a computer.
I rarely succumb to pre-made meat dishes because I know I can make them at home — where it would be fresher and, I'm sure, better.
And, really, a hamburger patty? How tough is that to make?
But there it was in the meat case, with bits of jalapeño, bacon and Cheddar, calling my name. And I was on my way home, tired and hungry, and let's face it, vulnerable in the food department.
So I bought the burger. In fact, I bought several because I had family coming to dinner. Then I purchased the brioche buns on the stand nearby, because who doesn't want a better bun for a burger? (There's a reason product placement works.)
Once these burgers were slapped on the grill, then devoured, I knew this was my new go-to burger.
Next time around, I bought ground beef, then doctored it up myself, after a quick look online to see if I had left out any critical ingredients.
To test out these burgers, I turned to those same hungry family members who had wolfed down the earlier version.
"These are even better," they mumbled with their mouths full.
Burger after burger, I made these all summer long. Occasionally I would walk past the meat counter to see if the pre-made versions were still there, but I never saw them again.
No matter. Now I make these burgers at home. But I buy those brioche buns at the store.
Lee Svitak Dean is the Star Tribune's Taste editor. Follow her on Twitter at @StribTaste.
Cowboy Burgers
Makes 4.
Note: Add more or less cheese, jalapeños and onion, as you prefer. For more heat, use serrano peppers. Bonus points if you toast the bun! Adapted from Whole Foods Market.
• 4 to 6 slices bacon, diced
• 1 lb. ground beef
• 1/3 c. shredded Cheddar cheese
• 1 to 2 jalapeños, seeded, deveined and diced, with a few whole slices for garnish (see Note)
• 1/4 c. minced onion
• Salt and freshly cracked black pepper
• Butter
• 4 hamburger buns
Directions
Cook bacon and cool. Gently combine ground beef with bacon, cheese, diced jalapeños, onion, salt and pepper. Gently form meat mixture into 4 patties. Butter the cut side of buns.
Over direct heat with a hot grill, toast buns lightly (either directly on rack or on a grill pan). Remove and add burgers; cook until desired doneness. Serve on buns, garnished with jalapeño slices.
Nutrition information per serving:
Calories465Fat28 gSodium510 mg
Carbohydrates24 gSaturated fat13 gTotal sugars3 g
Protein30 gCholesterol110 mgDietary fiber1 g
Exchanges per serving: 1 ½ starch, 4 medium-fat protein, 1 ½ fat.
