This amazingly flavorful burger was inspired by my local Whole Foods. There are days when I’m standing at the meat counter at 5:00 p.m. staring longingly at all the pre-prepped foods, wishing they were not breaded or didn’t contain sugar or canola oil. In this instance, the burgers were right next to the panko-breaded chicken, which meant that they were also unsafe for my celiac hubby. So I headed home and made my own version with quality grass-fed beef, pastured bacon, and fresh organic veggies. Not a breadcrumb or a drop of canola oil in sight! My husband and I enjoy our burgers without any sort of bun, but sometimes my kiddos want that traditional combo. So I keep my Paleo English Muffins (see here) on hand in the freezer for such occasions.
5 slices bacon, cut into thirds
1 large jalapeño, seeds and ribs removed, coarsely chopped
1 small shallot, sliced in half
2 cloves garlic, sliced
1/3 cup (720 ml) shredded cheddar cheese (optional)
1½ pounds ground beef
Makes 4 burgers
Prep Day:
In a food processor, pulse the bacon, jalapeño, shallot, and garlic until finely chopped and mixed well.
In a medium-sized bowl, gently combine the bacon mixture, cheese (if using), and ground beef with your hands.
Divide the burger mixture into fourths, and shape into 4 patties.
Line a baking sheet with wax paper. Place the patties on the wax paper, making sure they don’t touch one another. Place the baking sheet in the freezer.
When the burger patties are semi-frozen, place them in a zip-top freezer bag with small pieces of wax paper separating them. Freeze until needed.
Serving Day:
Thaw the burgers in the refrigerator overnight.
When ready to cook, grill the burgers over medium-high heat until cooked through, about 4 minutes per side. You can also cook them in a skillet with 1 TBSP (15 ml) coconut oil over medium-high heat for about 4 minutes per side.
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Cowboy Burgers are big, bold, and built for the grill. Bacon, jalapeño, shallot, and garlic are pulsed together and folded through the ground beef for patties with smoky heat in every bite — the kind of burger that needs no bun to satisfy.
Pro Tips
- Pulse the bacon, jalapeño, shallot, and garlic until finely chopped and well mixed before folding it into the beef — big chunks make the patties fall apart on the grill.
- Remove the jalapeño seeds and ribs unless you want serious heat; the flesh gives plenty of flavour and keeps the burgers family-friendly.
- Handle the meat gently when combining — press the patties just enough to hold together and avoid compacting the beef, which makes tough burgers.
- Grill over medium-high heat about 4 minutes per side, or pan-sear in a tablespoon of coconut oil for the same char indoors.
- Freeze the patties semi-frozen on a sheet pan first, then bag them with wax paper between each one so they don't stick together.
Frequently Asked Questions
Can I add cheese to these burgers?
The recipe includes an optional 1/3 cup of shredded cheddar — leave it out for strict paleo, or use it as written if a little good-quality cheese fits your approach.
Are Cowboy Burgers paleo?
Yes: ground beef, bacon, jalapeño, shallot, and garlic with no breadcrumb binders. Serve them in lettuce wraps or over a big salad.
Can I make these ahead and freeze them?
Absolutely — shape the patties, freeze them flat on a baking sheet, then bag with wax paper separators. Thaw overnight in the fridge before grilling.
How do I keep burger patties from shrinking?
Press a small dimple into the centre of each patty with your thumb before cooking, and don't overwork the meat when mixing in the bacon and aromatics.
Recipe Card
Ingredients
Method
- In a food processor, pulse the bacon, jalapeño, shallot, and garlic until finely chopped and mixed well.
- In a medium-sized bowl, gently combine the bacon mixture, cheese (if using), and ground beef with your hands.
- Divide the burger mixture into fourths, and shape into 4 patties.
- Line a baking sheet with wax paper.
- Place the patties on the wax paper, making sure they don’t touch one another.
- Place the baking sheet in the freezer.
- When the burger patties are semi-frozen, place them in a zip-top freezer bag with small pieces of wax paper separating them.
- Freeze until needed.
- Thaw the burgers in the refrigerator overnight.
- When ready to cook, grill the burgers over medium-high heat until cooked through, about 4 minutes per side. You can also cook them in a skillet with 1 TBSP coconut oil over medium-high heat for about 4 minutes per side.
