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Outlaw Cowboy Burger

A Black Angus burger, flavored with Spicy Bullet from Outlaw BBQ. Here's a delicious chorizo sausage, perfectly fried onion rings and a delicious homemade burger sauce!

Stuff for 4 cowboy burgers:

  • 4 Black Angus burgers with Spicy Bullet Rub (about 120 grams meat p/pc)

  • 4 chorizo sausages (from Ral Dávinyo is perfect, but your own favorite sausage is of course also perfect)

  • 4 burger buns

  • 4 slices of cheddar cheese

  • butter lettuce

  • cucumber

  • tomato

For the fried onion:

  • Fryer at 180°c

  • 1 large onion

  • 2 egg yolks

  • 2 proteins

  • 160 grams flour

  • 2 cups of beer of your choice

  • 2 tsp Spicy Bullet Rub

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tbsp olive oil

For the burger sauce:

  • 3 tbsp mayo

  • 1 tbsp dijon mustard

  • 1.5 tbsp bbq sauce (a smoked one is used in this recipe)

  • 1 tsp smoked paprika powder

  • 1 tsp onion powder

  • 1 tea spoone garlic powder

  • 1 pinch cayenne pepper

  • • some sugar, salt and pepper

Let's get to work!

  1. Light the bbq with both a direct and indirect zone, 200°c. Use half a plateetter and your cast iron grid.

  2. For the burger sauce, stir everything well together and put away cold until use.

  3. Turn on the fryer at 180°c

  4. Put the flour, beer, 2 egg yolks, spicy bullet rub, onion powder, garlic powder and oil in a bowl and mix well.

  5. Put the 3 egg whites in a mega clean bowl or food processor and beat it stiffly with a pinch of salt. Fold the beaten egg whites into the flour mixture (so not with a whisk! Really with a spatula quietly spooning together)

  6. Clean the onion and cut into slices of almost 1 cm thickness. Push the onion rings apart. Put some onion rings in the batter and put them in the fryer with the help of a fork. Fry them for about 3 to 4 minutes. Drain them on some paper towels and sprinkle them with some sea salt.

  7. Sprinkle the Black Angus Burgers with the dry rub Spicy Bullet to taste.

  8. Grill the chorizo for about 10 minutes in total, the last few of which are indirect.

  9. Grill the burgers for 2 to 2 minutes (this to make a nice grillmark) and then turn them over, grill now for 2 minutes and then put them on the indirect part, put the cheddar on top and grill for another 2 minutes.

  10. Remove the burgers and chorizo sausages from the bbq and let rest for a while.

  11. Roast your sliced sandwiches during that rest period.

  12. Spread a good layer of the burger sauce on the bun, some lettuce, cucumber and tomato, Burger, chorizo and fried onion rings. Then some extra sauce and voila... The Outlaw Cowboy Burger!! 😋🙌🏻



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