Recipe sponsored by Sweet Baby Ray’s
My favorite type of burger to order at restaurants is what’s often called the “Cowboy Burger”. You know the one. It has onion rings, BBQ sauce, and usually bacon. I wanted to put my own spin on this type of burger and really double up on the BBQ flavor using Sweet Baby Ray’s Barbecue sauce in several components.
I started by swapping out the bacon for brisket (the unofficial bacon of the cow) and I cooked the beef in Sweet Baby Ray’s Barbecue Sauce so the flavor would really seep in and permeate the meat. Next, I used two flat patties instead of one to up the cheese ratio, and topped the sandwich with onion straws, cole slaw, and of course, lots of BBQ sauce!
The brisket is perfectly tender and the sauce has reduced into a glaze on the meat.
The onions were salted and then tossed with a little pepper, paprika, and flour.
Then fried in a thin layer of oil for a few minutes until golden brown.
Toast the buns, put the brisket down, and top with Sweet Baby Ray’s Barbecue Sauce.
Two patties, both with cheese, more sauce, slaw, and onion straws.
I love a nicely stacked burger like this. All the flavors here worked so well together, it truly did taste like the Cowboy burger, but an upgrade in my opinion. Plus, brisket is way more associated with cowboys than bacon so I don’t know where that even came from in the first place.
All the levels were juicy so as you could imagine this mouthful of a burger was sloppy to eat, but I was able to hold it together and finish it without making too much of a mess of myself.
The Sweet Baby Ray’s Barbecue Sauce was the key that tied everything together in this epic burger.
BBQ Brisket Double Cheeseburger with Onion Straws and Slaw
- 3 pounds brisket
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1/2 teaspoon cinnamon
- 9 ounces Sweet Baby Ray’s Barbecue Sauce
- 2 tablespoons Sweet Baby Ray’s Hot Sauce
- 1/4 cup apple cider vinegar
- 1 cup water
- 1 small yellow onion
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 cup flour
- oil for frying
- 2 cups shredded cabbage
- 1/4 cup mayo to taste
- 1 tablespoon Sweet Baby Ray’s Hot Sauce
- 4 burger buns
- 1 1/2 pounds ground beef
- salt and pepper
- 8 slices cheddar cheese
- more Sweet Baby Ray’s Barbecue Sauce
- Preheat oven to 275
- Mix the salt, pepper, cumin, chili powder, and cinnamon in a bowl. In a large baking dish, coat the brisket with the spice mixture. in the same bowl, mix the Sweet Baby Ray’s Barbecue Sauce, Sweet Baby Ray’s Hot Sauce, vinegar, and water and pour it over the brisket.
- Bake the brisket for about 6 hours until it reaches an internal temp of 195 and is very tender but not quite falling apart. Flip it over and baste it with the juices a few times during cooking, and add a little water if it seems too dry. Allow to cool for 20 minutes before slicing.
- Toss the onion slices in a bowl with the salt and allow them to sit for 5 to 10 minutes as the salt brings some juices out of the onion.
- Add the spices and flour to the onion and toss until the flour is coating the onions.
- Heat a thin layer of oil in a large frying pan and add in some of the onions, being careful not to overcrowd the pan. Cook about 5 minutes stirring a few times until brown. Remove from pan on to a paper towel lined plate.
- Mix all the slaw ingredients and season with salt and pepper.
- Toast the burger buns.
- Form the beef into 3 oz thin patties with a slightly larger radius than the buns to allow for shrinkage. Grill the burgers a few minutes on each side to brown and cook to a medium doneness. Add the cheese to each patty after flipping.
- Build the burger starting with the bottom bun, some barbecue sauce sauce, 3 slices of brisket, more sauce, two burger patties, more sauce, the slaw, onions straws, and a little more sauce on top. Add the top bun and serve.