Cowboy Style Big Mac

Ingredients

• 3 pieces Sesame seed hamburger buns (One bottom, one middle (top bun with the crown cut off), one top)
• 8 oz 80/20 Certified Angus beef (Divided into two equal patties (4 oz each))
• 1 tsp Red River Ranch Original Seasoning (Season both sides of each patty just before grilling)
• 2 slices American cheese slices (Melted on the bottom patty)
• 1 slice Sharp cheddar cheese slice (Placed on the middle bun for extra melt)
• 1/4 cup Shredded iceberg lettuce (Loose, not packed)
• 4 slices Dill pickle slices (Thin slices, placed on top bun)
• 1 tbsp Sweet relish (For the special sauce)
• 1 tbsp Diced onion (Fine dice for sauce)
• 1 tsp Yellow mustard (For sauce)
• 1 tsp Chipotle pepper adobo sauce (Adds smoky heat to sauce)
• 1 tsp Apple cider vinegar (Balances sauce acidity)
• 1 tsp Granulated sugar (Mellows the vinegar)
• 2 tbsp Mayonnaise (Base of the special sauce)
• 1 tsp Unsalted butter (Lightly butter the cut side of the middle bun before toasting)

Instructions

1. Make the Cowboy Special Sauce

   In a mixing bowl combine mayonnaise, sweet relish, diced onion, yellow mustard, chipotle adobo sauce, apple cider vinegar, and sugar. Stir until smooth.

   Time: PT10M

2. Form the Beef Patties

   Divide the 8 oz of ground beef into two equal portions. Gently shape each into a 4‑oz patty about 3/4‑inch thick; avoid over‑working. Season both sides with Red River Ranch seasoning just before they hit the grill.

   Time: PT5M

3. Preheat the Grill

   Light the grill and let it heat up until the grates are very hot (≈450°F). Clean the grates with a grill brush and oil them lightly.

   Time: PT10M

   Temperature: 450°F

4. Grill the Patties

   Place the seasoned patties directly over the hot coals. Grill for 4 minutes, then flip once and grill another 4 minutes for medium‑rare to medium (internal temp 150‑155°F). Add a slice of American cheese to each patty during the last minute to melt.

   Time: PT8M

   Temperature: 450°F

5. Toast the Buns

   While the patties finish, split the three buns. Lightly butter the cut side of the middle bun. Place all bun halves cut‑side‑down on the grill for about 30 seconds per side, or until lightly toasted and showing grill marks.

   Time: PT2M

   Temperature: 450°F

6. Assemble the Cowboy Big Mac

   Bottom bun: spread a generous layer of special sauce, add shredded lettuce, a cheese‑topped patty, and a few pickle slices. Middle bun (the cut‑off top): spread sauce, add lettuce, the second cheese‑topped patty, an extra slice of cheddar, then more sauce. Top bun: spread sauce, add lettuce and the remaining pickle slices, then cap the sandwich.

   Time: PT5M

7. Rest & Serve

   Let the assembled burger sit for a minute to allow the cheese to finish melting and the sauce to settle. Slice in half with a sharp knife for easier eating.

   Time: PT1M

8. Cleanup

   Turn off the grill, dispose of coals safely, and clean grates with the brush. Wash all utensils, bowls, and cutting board.

   Time: PT15M

9. Sauce Rest (Optional but Recommended)

   If you have time, let the special sauce chill in the refrigerator for at least 2 hours before using; this deepens the flavor.

   Time: PT2H

Nutrition Facts

Calories

820

Protein

38 g

Carbohydrates

55 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sesame seed hamburger buns: Regular hamburger buns, Kaiser rolls
• Instead of 80/20 Certified Angus beef: Ground chuck, Ground sirloin (85/15)
• Instead of Red River Ranch Original Seasoning: Steak seasoning, Kosher salt & black pepper
• Instead of American cheese slices: Cheddar slice, Swiss slice
• Instead of Sharp cheddar cheese slice: American cheese, Monterey Jack
• Instead of Shredded iceberg lettuce: Romaine lettuce, green leaf lettuce
• Instead of Dill pickle slices: Bread‑and‑butter pickles, sweet pickles
• Instead of Sweet relish: Finely chopped dill pickles
• Instead of Diced onion: Onion powder (1/4 tsp)
• Instead of Yellow mustard: Dijon mustard (1/2 tsp)
• Instead of Chipotle pepper adobo sauce: Smoked paprika (1/2 tsp), Hot sauce (1 tsp)
• Instead of Apple cider vinegar: White vinegar (1 tsp)
• Instead of Granulated sugar: Honey (1/2 tsp)
• Instead of Mayonnaise: Greek yogurt (2 tbsp)
• Instead of Unsalted butter: Olive oil spray

Equipment Needed

• Grill (charcoal or gas)
• Spatula (metal)
• Tongs
• Mixing bowl
• Whisk or spoon
• Sharp chef’s knife
• Cutting board
• Grill brush
• Meat thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Mixing and chilling the special sauce
• Seasoning the beef patties just before grilling
• Grilling patties to proper doneness without pressing
• Toasting all three bun pieces for texture and flavor
• Layering sauce, lettuce, cheese, and pickles in the correct order

Chef Tips from the Video

• Press a small dimple in the center of each patty before grilling to prevent puffing
• Use a two‑zone fire: direct heat for searing, indirect for finishing if you prefer medium‑well
• For extra smoky flavor, add a few wood chips to the charcoal
• Slice the assembled burger with a serrated knife for a clean cut

Troubleshooting

Storage

Refrigerator: Special sauce: up to 5 days in an airtight container. Cooked patties: 3 days, wrapped tightly.

Freezer: Uncooked seasoned patties freeze well for up to 3 months; sauce freezes for 2 months.

Room temperature: Assembled burger should be eaten immediately; it will become soggy after 1 hour at room temperature.

Make-Ahead Tips

• Prepare the special sauce a day ahead and store refrigerated
• Form the patties, season, and wrap them tightly; refrigerate up to 24 hours before grilling
• Toast the buns just before assembly for maximum crunch