*Cowboy Crunch Burgers

Better burgers don't begin on the grill. They begin in the pan. Before the beef ever hits the heat, bloom your seasoning into slowly caramelized onions. The spices open, the onions become sweet and rich, and every bite carries deeper flavor. That's the difference a simple technique can make. Cowboy Crunch was made for burgers, steaks, roasted potatoes, vegetables, and just about anything that deserves bold, savory flavor. Because great cooking isn't about using more seasoning. It's about knowing when to use it.

Bloom Classification

Light Bloom (Low Intensity)

Best Medium: Butter

Why the Bloom Works

Cowboy Crunch contains garlic, mustard, paprika, thyme, and herbs that release their aromas when briefly warmed in butter. Blooming the seasoning before cooking the onions distributes those flavors throughout the topping and creates a richer, more complete burger.

Ingredients

For the Burgers

• 1½ pounds ground beef, 80/20 preferred (680 g)

• 2 teaspoons Cowboy Crunch Seasoning (6 g)

• 4 Kaiser rolls (320 g)

• 4 slices cheddar cheese (112 g)

• Lettuce leaves (20 g)

• Tomato slices (120 g)

For the Cowboy Crunch Onions

• 2 tablespoons butter (30 ml/28 g)

• 1 large onion, thinly sliced (225 g)

• 1 teaspoon Cowboy Crunch Seasoning (3 g)

Method

Prepare the Patties

1. Place ground beef in a large bowl.

2. Sprinkle 2 teaspoons Cowboy Crunch over the meat.

3. Gently combine using your fingertips until the seasoning is distributed.

Do not overwork the meat. The more the beef is compressed and handled, the tougher the finished burger becomes.

4. Divide into four equal portions and gently shape into patties about ¾-inch thick.

5. Press a shallow thumbprint into the center of each patty.

6. Cover and refrigerate for 20 to 30 minutes while preparing the grill.

Bloom the Seasoning

1. Melt butter in a skillet over low heat.

2. Add 1 teaspoon Cowboy Crunch.

3. Stir continuously for 30 seconds until fragrant.

Prepare the Onions

1. Add sliced onions to the skillet.

2. Cook over medium heat for 10 to 15 minutes until soft and lightly golden.

3. Set aside and keep warm.

Grill the Burgers

1. Preheat grill to medium-high heat.

2. Place patties on the grill.

3. Cook approximately 4 to 5 minutes per side for medium.

Resist the urge to press down on the burgers.

Pressing squeezes flavorful juices into the fire instead of keeping them inside the burger.

4. During the final minute of cooking, top each burger with cheddar cheese.

5. Close the lid and allow the cheese to melt.

Assemble

1. Toast the Kaiser rolls lightly if desired.

2. Place each burger on the bottom half of a roll.

3. Top with Cowboy Crunch onions.

4. Add lettuce and tomato.

5. Serve immediately.

Best With

• Baked beans

• Potato salad

• Corn on the cob

• Watermelon slices

• Iced tea

Burger Notes

• Keep the beef cold until it reaches the grill.

• Form patties using the fewest movements possible.

• A thumbprint in the center helps prevent the burger from puffing up.

• Never flatten burgers while cooking.

• Let burgers rest for 3 to 5 minutes before serving.

• Ground chuck with an 80/20 fat ratio produces the juiciest results.

At Oak City Spice Blends, we believe great burgers begin long before they hit the grill. Properly handled beef, a thoughtful seasoning blend, and a little patience create a burger that is tender, juicy, and packed with flavor.

Don't Overwork the Meat

Why the Thumbprint Works

Bloom the Seasoning

Cowboy Crunch - Western Seasoning Blend

$11.00

Buy Now