The Cowboy

The Cowboy

Total: 1 hr 10 Min. | Active: 1 hr 10 Min.
Nutritional value / piece: 1054 kcal
, Fat: 60 g
, Carbohydrate: 70 g
, Protein: 50 g


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, halved, deseeded, chopped
1 tbsp olive oil
1 tbsp butter
150 g ketchup
1 tbsp honey
2 tbsp cane sugar
3 tbsp tomato puree
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tbsp whiskey

To assemble

600 g minced meat (beef)
100 ml full cream
1 pinch salt
a little pepper, ground
oil for frying

To serve

4 slices bacon
100 g onions, roughly chopped
clarified butter, for frying
4 burger buns
1 tomato, cut into 4 slices
4 leaves iceberg lettuce
4 slices Cheddar (approx. 30 g each)
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How it's done


Sauté the onion, garlic and chilli in olive oil/butter. Add the ketchup, honey, sugar, tomato puree, Worcestershire sauce and soy sauce, mix well. Bring the sauce to the boil, reduce the heat and simmer for approx. 20 mins. Stir in the whisky.

To assemble

Mix the mince with the cream, season. Using your hands, shape the mixture into four balls and flatten into burgers. Heat the oil in a frying pan, fry the burgers on both sides until crispy.

To serve

In a frying pan, gently fry the bacon until crispy, remove. Fry the onions in the bacon fat until crispy. Top the bottom half of each bun with the sauce, onions, tomatoes, lettuce, meat, cheddar and bacon, cover with the top half of the bun.


Shaping patties for burgers

Shaping patties for burgers

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