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Phat Cow Burger

Living in Seattle, Washington, we don't have too many sunny days for us to Barbeque. Because of this recipe, we not only look toward summer for its sunny days, but for an excuse to use this recipe and get Phat. We call it the "Phat Cow Burger" because we think it is so good we can't stop eating them, and state that we are eating like a Phat Cow!

Ingredients 

For Sauce:
1 1/2 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Paprika
1/2 tsp. Dry mustard
1/2 tsp. Chili powder
1/4 tsp. Cumin
3 tbls. Brown sugar
Pinch Salt and Pepper
2 tbls. Unsalted butter
1/2 tsp. Liquid smoke
1/2 tsp. Tapatio
2 tbls. Ricewine vinegar
1/4 cup Ketchup
3 tbls. Mayonnaise
For Patties:
1/2 lb. Chuck
1/2 lb. Sirloin
2/3 of prepared sauce without Mayonnaise
1/2 cup Panko bread crumbs
Pinch salt and pepper
Oil
Bun:
4 Toasted Kaiser rolls
Toppings:
4 Slices of cheddar cheese
4 Slices of tomato
8 Slices of Bacon

Instructions 

Mix together chuck and sirloin in large bowl and place in refrigerator. In separate bowl, add onion powder, garlic powder, paprika, dry mustard, chili powder, cumin, brown sugar, and salt and pepper. Melt Butter in pan over med-low heat and add in liquid smoke, vinegar, Worcestershire, Tapatio, and ketchup. Whisk in dry ingredients and cook for 3 to 5 minutes over med-low heat. When mixture is cooled, add 2/3 of the mixture to ground beef mixture. Once combined, add in Panko. Add mayonnaise to remaining sauce mixture and use for spreading on buns. Form beef mixture into 4 ounce patties. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Brush the grill rack with oil. Place the patties on the rack, cover, and grill 3 to 4 minutes on each side for medium-rare or about 5 minutes for medium. After 3 minutes on the second side add cheese and place lid on top of Barbecue to melt. Once cooked to desire, place pattie on toasted bun with prepared sauce,tomato, and bacon.

Comments 

I read through the previous winners recipes and noticed that some of the recipes consisted of much more than 16 ingredients. It then seemed obvious to me that the sauces that were used were considered to be one ingredient of the burgers entirety. I hope this is true because that is what makes up the major portion to this recipe. And I would hate to be disqualified.