BBQ Grilled Cheeseburgers with Hot Sauce Cowboy Butter

with Sweet Baby Ray’s Original Hot Sauce
time: 15-30 minutes | serves: to 4
  • Burgers
  • 1/4 cup Sweet Baby Ray’s Original Barbecue
  • 1/4 cup Sweet Baby Ray’s Hot Sauce
  • 1 1/2 lbs ground sirloin beef
  • 1 1/4 tsp salt, divided
  • 1 onion, sliced
  • 8 oz cremini mushrooms, sliced
  • 4 slices sharp Cheddar
  • 4 brioche buns, split
  • 1/4 cup mayonaise
  • 1 cup arugula
  • 4 slices tomato
  • 12 slices pickles
  • Hot Sauce Cowboy Butter
  • 2 tbsp Sweet Baby Ray’s Original Hot Sauce
  • 1/2 cup butter, softened
  • 2 tbsp chives, finely chopped
  • 2 cloves garlic, minced
  • 1/4 tsp mustard powder
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Cowboy Butter: In medium bowl, stir together Sweet Baby Ray’s Hot Sauce, butter, chives, garlic, mustard powder, thyme, salt and pepper.
  • Onto a sheet of plastic wrap, using spatula, spread butter mixture into a log shape. Roll butter tightly in plastic wrap into 4-inch log with 2-inch diameter, twisting ends to seal. Freeze for 15 to 30 minutes or until firm. (Alternatively, refrigerate for 1 to 2 hours.)
  • Burgers: Meanwhile, in small bowl, stir together Sweet Baby Ray’s Original Barbecue Sauce and Sweet Baby Ray’s Hot Sauce.
  • Slice four 1/2-inch coins of cowboy butter.
  • In medium bowl, season ground beef with 1 tsp salt and 1 tsp pepper. Divide mixture into 4 portions. Roll each portion into a ball and press a coin of butter into center of each ball. Pinch meat together to cover and enclose butter. Shape each ball into 1/2-inch-thick patty. Refrigerate until ready to grill.
  • Preheat grill to medium heat; grease grates well.
  • In large skillet, melt remaining cowboy butter over medium-high heat. Cook onion, mushrooms, remaining salt and remaining pepper, stirring occasionally, for 7 to 8 minutes or until tender and starting to brown.
  • Brush both sides of burgers with barbecue sauce mixture.
  • Grill, flipping once, for 8 to 10 minutes or until burgers are cooked through and instant-read thermometer registers 160°F when inserted into thickest part of burgers.
  • Top each with Cheddar slice and grill for 30 to 60 seconds or until cheese is starting to melt.
  • Meanwhile, grill buns for 30 to 60 seconds or until lightly toasted.
  • Serve burgers in toasted buns with mayonnaise, arugula, tomato, pickles and sautéed mushroom mixture.

More Recipes

Sign up for our newsletter
Get the #1 email from the #1 BBQ sauce in America.