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.

Cowboy Burger with Peach Habanero Glaze

Tay Stratton, Fennel and Fire

Servings

2

Calories

760

Cuisine

American

Category

Main Dish

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.”

Ingredients

BURGER

• One pound ground chuck beef or ground bison
• 2 brioche burger buns
• 2 Tbsp F & F Cowboy Rub

TOPPINGS

• 2 oz goat cheese
• 2 strips of cooked bacon-cut in thirds
• Fresh peach-cut in thin slices
• 5-6 fresh spinach leaves

GLAZE

• 1/4 cup Peach Habanero jam
• 1 Tbsp Pickapeppa sauce
• 1 Tbsp apple cider vinegar
• 1 Tbsp Fennel and Fire Cowboy Blend

Directions

1. Preheat the oven to 400°F

2. 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.

3. Season & Sear the Burgers

4. 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.  

5. Finish Burgers + Make the Glaze.

6. 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.

7. Glaze & assemble.

8. Return burgers to the skillet and spoon glaze over them. Top with goat cheese and tent until melty.

9. 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.