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It’s day 2 of Meat Week!
Day 1 – Jalapeno Popper Burgers
Day 2 – Rodeo Cheeseburgers
Have you ever had Burger King’s Rodeo Cheeseburgers? I was introduced to them years ago by an old boyfriend.
He was all kinds of excited to introduce me to one of his favorite burgers ever, but when we pulled up to the drive thru, we found that they had taken them off of the menu!
In an instant, he decided he would just order a cheeseburger, a small onion rings, and a side of barbecue sauce and assemble it himself for us to try.
Anyways, just a few weeks ago, I saw that they put them back on the menu!
And I quickly discovered that our assembling abilities are much more skillful than Burger King’s. The burger was smooshed, there was a miniscule amount of barbecue sauce, and the onion rings weren’t evenly distributed, so half of my burger bites were woefully crunch-less.
I could have gone back to just assembling our own Rodeo Cheeseburgers using Burger King’s ingredients, but I decided to kick it up a notch (channeling Emeril, of course) and make my own instead.
I added breadcrumbs, steak sauce, and Worcestershire to make the burger moist and juicy and the toppings brought the rest of the magic – melted cheddar cheese, tangy barbecue sauce, and crispy onion rings.
And the beauty of making these at home is that you can add as much or as little of each topping as you want! I am addicted to the onion-y crunch and prefer less cheese…this is really the opportunity to “have it your way.”
But, you’re allowed to have it my way too if you want.
Simple, basic ingredients that create a classically delicious burger. Just the way I like it!Print
- 1 lb ground beef
- 3 Tbs breadcrumbs
- 2 Tbs steak sauce
- 1 tsp Worcestershire sauce
- 1 tsp minced garlic
- 1/8 tsp each of salt and pepper
- 4 hamburger buns
- 4 slices cheddar cheese
- 16 frozen onion rings, baked
- barbecue sauce
- Mix together the meat, breadcrumbs, steak sauce, Worcestershire, garlic, and salt & pepper.
- Divide mixture into 4 even pieces and shape each piece into a patty.
- Grill, covered, over high heat for 5-8 minutes per side, or until meat temperature reaches 160 degrees.
- Place one slice of cheese on each burger, close the cover on the grill, and let the cheese melt for about a minute.
- Remove patties from grill.
- Place each patty on a bun, top with 4 onion rings, and drizzle with barbecue sauce.
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