If you’re craving a burger that’s rich, smoky, spicy, and downright unforgettable, this Cowboy Burger with Peach Habanero Glaze is about to become your new signature dish. Packed with bold flavor from our Fennel & Fire Cowboy Rub, this burger layers heat, sweetness, and creamy tang in the most magical way. The juicy beef patties soak up the earthy, slow-smoked spices in Cowboy Rub, while the peach-habanero glaze brings that sticky-sweet kick that keeps you coming back for another bite.
Then—because we always take flavor one step further—a generous smear of goat cheese and grilled peaches adds the cool, velvety contrast that brings the whole burger into balance. It’s a restaurant-worthy burger that comes together effortlessly at home, making it perfect for anytime you want to “Excite Your Taste Buds, naturally.”
This recipe is guaranteed to become a Fennel & Fire favorite. Whether you're cooking on a grill, griddle, or cast-iron skillet, this Cowboy Burger delivers a crave-able combination of sweet heat, smoky depth, and creamy richness—a true flavor adventure in every bite.
ThisCowboy Burger with Peach Habanero Glaze is the perfect blend of smoky, sweet, and spicy. Juicy beef patties are seasoned with our bold Fennel & Fire Cowboy Rub, then seared to perfection and brushed with a sticky peach-habanero glaze that brings just the right kick. A layer of creamy goat cheese melts into every bite, balancing the heat with tangy richness and saltiness of crisp bacon. Whether you’re grilling outside or cooking indoors on cast iron, this burger delivers restaurant-level flavor with simple at-home steps. A true sweet-heat favorite that will “Excite Your Taste Buds, naturally.”
Line a sheet pan with parchment or foil for the bacon. Lay bacon strips on the prepared sheet pan. Bake for 18–20 minutes, or until crisp. While bacon is cooking cook the burgers.
Season & Sear the Burgers
Form two ½ -lb patties and agressivly season each Pattie with ½-1 Tbsp of Fennel and Fire Cowboy Rub. Sear in a hot cast-iron skillet 2 - 3 minutes per side.
Finish Burgers + Make the Glaze.
Transfer burgers to sheet pan and cook in the oven for 3-5 minutes (135–145°F internal). In the same cast iron skillet, sear peach slices 1–2 minutes, then add the Peach Habanero jam, Pickapeppa Sauce, Apple cider vinegar, and one Tbsp. of Fennel and Fire Cowboy Rub. Stir 1 minute to create the glaze.
Glaze & assemble.
Return burgers to the skillet and spoon glaze over them. Top with goat cheese and tent until melty.
Build the burger on toasted brioche with spinach on bottom, burger with melty goat cheese, peaches, and topped with bacon. Drizzle with left over glaze.
Recipe Note
* For the juiciest burger, handle the meat as little as possible. A gentle fold with Cowboy Rub is all it needs—overworking the meat makes the patties tough and dry.
* The Peach Habanero Glaze works well on chicken wings and chicken breast as well. You may replace the Beef with Chicken breast for a peach habanero chicken sandwich.
* We use Maria's Homemade Peach Habanero jam, found at stores in Arkansas.
* Serve with Sweet Potato Fries and Corn on the Cob for a complete meal.
Doneness Guide ( 1/2 pound Cowboy Burgers Finished in a 400 degree oven)
Medium-rare 135°F Warm red center; about 3 minutes in the oven
Medium: 140–145°F Warm pink center; about 4 minutes in the oven
Medium-well: 150–155°F Slightly pink center; about 5 minutes in the oven
Tip: Insert an instant-read thermometer into the side of the burger for the most accurate reading.
