How to create a delicious version of Burger King's Rodeo Burger packed with beef, cheese, BBQ sauce, bacon, jalapeno, and an onion ring.
What is a Rodeo Burger? 🤠
This Rodeo Burger recipe is all a burger should be! It's juicy, cheesy, sweet, spicy, saucy, crunchy and smokey.
Now, this burger isn't my first rodeo... (LOL! I had to get that in!) But I do have a few other gourmet burgers on my site that you should try--Porky Burger and Sweet and Spicy Bacon Burger.
But I love all the complexity that is in this Rodeo Burger.
I used a humble frozen onion ring that I baked in the oven until crunchy to top off this gourmet burger. It brings much more than a simple slice of onion and is definitely worth the effort.
I don't think Country Bob's Sauce is available just everywhere, but if it's sold where you live, buy it! If not, use your favorite BBQ sauce as the sauce of choice for this burger.
I tried pickled jalapenos for this burger to start with, but felt it really needed the extra bite that fresh jalapenos bring. But if jarred jalapenos are all you have, then bring them to the rodeo.
Top Tips 💭
I feel like I say this in every post about cooking meat, but once you put the burger on the hot grill, leave it alone. Don't smash it. Don't flip it.
Give each burger plenty of room. This gives them a great crisp on the outside but keeps them juicy on the inside.
Use 80/20 beef for the juiciest burgers.
Rodeo Burger Ingredients 🧾
Ground Beef--Use 80/20 ground beef. This provides enough fat for your burgers to be extra juicy.
Sliced Cheese--American or Colby Jack are my favs for burgers! But use any cheese you like. Something really pungent, like blue cheese, would be fantastic!
Montreal Steak Seasoning--I like this useful seasoning for grilling all types of meats, but salt, pepper, and/or garlic powder work great, too. Just make sure you give it plenty of seasoning (especially salt).
Onion Rings--I use frozen ones for ease. I bake mine in the oven while the burgers are on the grill. Then I served the extras as a side dish.
Bacon--I used a good thick-cut pork bacon, but use what you like. You can use turkey or beef bacon. Precook the bacon before you get started on the burgers.
Jalapenos--Fresh thin slices of a jalapeno. I removed the seeds and white membrane to take some of the heat out. And if you don't like much heat, use the jarred jalapenos or just plain ol' leave them off.
Country Bobs--if you can get it or BBQ Sauce of your choice.
Butter--Used to spread on the buns to grill to a crunchy golden brown.
Buns--spread it with butter and toast it under the broiler for the perfect burger vessel.
Rodeo Burger Recipe 🍽️
FORMING BURGER PATTIES 🥄
Divide each pound of hamburger into 3 equal-ish balls for burger patties.
Pack the ground beef enough to keep it together in a patty, but avoid overhandling or handling it roughly. Flatten the patties to a little less than ½ inch to help them cook through. If your burger is too thick, it typically stays pink inside.
If you destroy the fat pockets in the beef your burger will be dry. So don't smack the meat around.
Season both sides with Montreal Steak Seasoning or garlic powder, salt, and pepper. Set aside.
Preheat the grill. I like cooking these on the charcoal grill, but you do you. Make sure you get the grill very hot before adding your burgers. If your heat isn't high enough, the fat just leaks out, leaving a dry burger.
If you are cooking in the skillet, preheat on a medium-high flame. If you are using the griddle, preheat to 400 degrees.
Cooking the Burger 🍔
Place the burger patties on the hot grill with space between each patty.
Now LEAVE THEM ALONE and let them get a nice, brown, crisp crust on the bottom.
Gently lift the edge of the burger when the sizzling has slowed down to see if the bottom is browned and crisp. If so, flip.
Allow the burger to cook on the second side without disturbing the patty, and cook until desired doneness.
If you need more information on how to cook a burger on the grill, I think Country Living's article is pretty helpful.
Testing a burger for doneness 🌡️
This is sometimes the hardest part.
I like the finger test the best since it doesn't require any equipment.
Pushing the burger patty down and paying attention to the resistance is the easiest way to tell if it is done.
The burger is well done when you push your finger down onto the patty and it feels firm, like the end of your nose.
To practice the finger test, poke the burger along the way so you can get a feel for each stage of cooking.
Or use a digital thermometer by inserting the stem into the burger sideways. At 120°F, the burger will be rare. At 130°F, it'll be medium-rare. 140°F is medium, 150°F is medium-well, and over 160°F is well done. The FDA recommends cooking all ground beef to 160°F.
Avoid cooking your burger over 160 degrees or it will become dry and nothing to brag about.
Top with the cheese and allow to melt.
TOAST BUNS in the broiler 🔥
Place buttered buns with the buttered side up under the broiler of your oven and allow the buns to brown.
Alternatively, you can toast buns in a skillet or on the grill. However, I feel like they dry out a bit on the grill.
ASSEMBLING THE Rodeo BURGER 🔨
Place the burger patty with melted cheese on top of the bottom bun.
Top with sliced jalapenos, 2-3 onion rings, a slice of bacon and a drizzle of Country Bobs. Put the top bun on and enjoy!
Substitutions 🥣
Pork Rodeo Burger--swap out ground pork for the ground beef in this recipe.
Related Recipes 🔪
If you consider yourself a burger aficionado, check out one of my other gourmet burgers!
STORAGE ❄️
Store burgers in a covered dish in the refrigerator for 3-5 days. I think they are best made fresh, but leftover burgers are better than a poke in the eye with a sharp stick reheated in the microwave.
I suggest you deconstruct the burger to reheat, as the burger will need to heat longer than the rest of the ingredients.
SERVING IDEAS 💭
I love these burgers with Red Potatoes in the Air Fryer and a cooling bite of Applesauce Jello or 7 Up Salad. Finish your meal with Caramel Chocolate Chip Cookies and life will be complete.
DID YOU TRY THIS RECIPE? ❤️
Lastly, if you made Rodeo Burgers following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
FOOD SAFETY
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Rodeo Burger Recipe
Ingredients
- 2 pounds Ground Beef 80/20
- 6 slices Cheese
- Montreal Steak Seasoning
- 1 package Onion Rings frozen
- 6 slices Bacon
- 1 Jalapenos
- Country Bobs or BBQ Sauce of Choice
Instructions
- Divide each pound of hamburger into 3 equal-ish balls for burger patties.
- Pack the ground beef enough to keep it together in a patty, but avoid overhandling or handling it roughly. Flatten the patties to a little less than ½ inch to help them cook through. If your burger is too thick, it typically stays pink inside.
- Season both sides with Montreal Steak Seasoning or garlic powder, salt, and pepper. Set aside.
- Preheat the grill. I like cooking these on the charcoal grill, but you do you. Make sure you get the grill very hot before adding your burgers. If your heat isn't high enough, the fat just leaks out, leaving a dry burger.
- If you are cooking in the skillet, preheat on a medium-high flame. If you are using the griddle, preheat to 400 degrees.
- Preheat the oven and follow the directions for cooking the frozen onion rings.
Cooking the Burger 🍔
- Place the burger patties on the hot grill with space between each patty.
- Now LEAVE THEM ALONE and let them get a nice, brown, crisp crust on the bottom.
- Gently lift the edge of the burger when the sizzling has slowed down to see if the bottom is browned and crisp. If so, flip.
- Allow the burger to cook on the second side without disturbing the patty, and cook until desired doneness.
Testing a burger for doneness 🌡️
- I like the finger test the best since it doesn't require any equipment. Pushing the burger patty down and paying attention to the resistance is the easiest way to tell if it is done. The burger is well done when you push your finger down onto the patty and it feels firm, like the end of your nose. To practice the finger test, poke the burger along the way so you can get a feel for each stage of cooking.
- Or use a digital thermometer by inserting the stem into the burger sideways. At 120°F, the burger will be rare. At 130°F, it'll be medium-rare. 140°F is medium, 150°F is medium-well, and over 160°F is well done. The FDA recommends cooking all ground beef to 160°F.
- Avoid cooking your burger over 160 degrees or it will become dry and nothing to brag about.
- Top with the cheese and allow to melt.
TOAST BUNS in the broiler 🔥
- Place buttered buns with the buttered side up under the broiler of your oven and allow the buns to brown.
- Alternatively, you can toast buns in a skillet or on the grill. However, I feel like they dry out a bit on the grill.
ASSEMBLING THE Rodeo BURGER 🔨
- Place the burger patty with melted cheese on top of the bottom bun.
- Top with sliced jalapenos, 2-3 onion rings, a slice of bacon and a drizzle of Country Bobs. Put the top bun on and enjoy!
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