These flame grilled Cowboy Burgers are basted with tangy barbecue sauce, then topped with melted cheese, crispy onions rings and a toasted bun for the perfect summer burger!
Divide ground chuck into 4) four ounce portions. Flatten and form into patties making an indentation in the center of each.
Brush or spray both sides of each patty with olive oil, and season with salt and pepper.
Place burgers over direct heat on the grill. Cook for 4 minutes with the lid closed, then flip and brush with barbecue sauce. Grill for an additional 3 minutes, brushing with additional barbecue sauce.
Top each burger with a slice of cheese, close the lid and grill for one minute or until the cheese is melted.
Toast hamburger buns on the grill, then brush with barbecue sauce.
Top each burger with 3 onion rings, lettuce, and tomato.
Notes
I use sharp cheddar cheese because it is lactose-free, but feel free to use whatever cheese your family prefers.
I line a baking sheet with 2 sheets of foil so I can carry out all of the ingredients together {patties, sauce, cheese, spatula}. Remove the first layer of foil after you have moved the raw patties to the grill, then you have somewhere to place your cooked patties when they are done.
If you only need two burgers, or prefer restaurant sized half pound burgers, make two patties and cook for additional time.
If you need more burgers for a crown, simply multiply the ingredients by the total that you need.
Preheat the oven and bake your onion rings before you start forming your patties. {I used Alexia brand onion rings from the freezer section}
If you would like to make Crispy Onion Rings from scratch, these ones are amazing!