Rodeo Burger with Barbecue Sauce and Bacon

By Jill Silverman Hough
Barbecue sauce, bacon, smoked Gouda, and scallions—the big, bold flavors in this burger will have you hollerin’ “Yeehaw!”
  • Course: Lunch


  • 80% lean ground beef
  • barbecue sauce
  • cooked bacon
  • ground black pepper
  • hamburger rolls
  • red or green leaf lettuce leaves
  • Salt
  • scallions
  • smoked Gouda cheese


  1. Gently shape the beef into four patties about 3/4-inch thick. Sprinkle with the salt and pepper.
  2. Heat a large nonstick skillet or a grill pan over medium heat until hot. Cook the patties to desired doneness, about 3 1/2 minutes per side for medium-rare. During the last minute of cooking time, top each patty with a slice of cheese and cover the pan to help melt the cheese.
  3. Set the patties aside to rest. Meanwhile, place the buns cut side down in the skillet or grill pan to slightly toast them, about 1 minute.
  4. Place the bun bottoms on plates or a platter. Top with the lettuce, bacon, patties, barbecue sauce, scallions, and bun tops and serve.