Bronco Burger Recipes

BRONCO BURGER

Steps:

• Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
• In a large bowl, use your hands to mix together the ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.
• Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

STEAKHOUSE BURGERS

Steps:

• Preheat the grill to high heat.
• In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
• Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
• Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
• Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

BRONCO BUSTER BURGER

Steps:

• In a medium mixing bowl, add ground beef, chuckwagon seasoning, beer, and sugar. Mix until just incorporated. Do not overmix. Make 4 equal patties. Let rest about 15 minutes. Meanwhile, fry bacon until crisp. Drain and crumble, reserving bacon grease. Add chopped jalapeños to grease; fry 5 minutes. Set aside. Place burgers on grill, turning once until meat reaches desired doneness, about 7 minutes per side for medium rare. In last 2 minutes of grilling, add jalapeños, bacon, french-fried onion straws, and cheese to each burger. When cheese has melted, remove from grill and let rest about 5 minutes. Toast buns. Spread BBQ sauce on bottom half of bun and add lettuce, burger, and onion. Spread ranch dressing on top half of bun. Serve and enjoy!

THE BRICK BURGER

Steps:

• For the roasted garlic butter:
• 1. Mix all the ingredients in a bowl until evenly incorporated.
• 2. Melt 3 tablespoons of the roasted garlic butter and set aside for the burgers. Reserve remaining roasted garlic butter for another use (keeps for 3 to 5 days in the refrigerator).
• For the donkey sauce:
• 1. In a medium bowl, combine all the ingredients and stir until smooth.
• 2. Set aside 4 tablespoons of the donkey sauce for the burgers. Reserve remaining donkey sauce for another use (keeps for up to 6 days in the refrigerator.)
• For the donkey burgers:
• 1. In a small bowl, combine the pickle relish and diced pimientos. Set aside.
• 2. Preheat a grill to hot. Form the ground beef into four 6-ounce patties, each about 4 inches in diameter. Season the patties on both sides with salt and pepper. Grill the patties for 4 to 5 minutes, until they have a nice char and blood begins to come to the surface. Flip and cook for 3 minutes on the second side. Remove the burgers from the grill and set aside to cool.
• 3. Lightly brush the cut sides of the buns with the melted roasted garlic butter. Toast the bun halves on the grill until golden and crisp, about 45 seconds per side. Set aside.
• 4. Reduce the grill heat to medium.
• 5. To assemble the burgers, lightly smear 1 tablespoon donkey sauce on the cut side of each bun. Cover the bottom bun with 3 pickle slices and 1 or 2 onion slices. Top with the burger, 1 teaspoon of the relish mixture, 2 slices of Swiss cheese, some sliced ham, and 2 tomato slices. Cover with the top bun halves.
• 6. To finish the burgers, wrap each burger in heavy-duty aluminum foil, forming a tight packet and sealing around the edges. Place the burgers back on the grill and put a brick on top of them (one brick will cover two burgers). Cook for 4 to 5 minutes. Remove the brick, flip the packets, place the brick on top, and cook for 3 to 4 minutes. Remove from the grill and let cool slightly. Tear open the foil and serve.
• 1. Preheat the oven to 350 degrees F.
• 2. Cut enough off the top of the garlic heads to just expose the garlic cloves. Place them on a sheet of aluminum foil and drizzle with the olive oil. Season with the salt and pepper. Wrap up the foil into a tight pouch. Place on a rimmed baking sheet if desired.
• 3. Roast until tender and medium brown in color, 35 to 40 minutes. Let cool.
• 4. Squeeze the pulp from the skins and puree in a food processor.
• 5. Store in an airtight container in the refrigerator for up to 3 days.

BRONCO BURGER

Steps:

• Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
• In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.
• Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

SMASH BURGERS

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.