Browning Clayburger Recipe

Recipe by Jess Pryles

“I wanted to create a burger to match perfectly with an afternoon of Browning clay shooting and was inspired by the bright orange hue of the clays. What better to match ‘em than Buffalo sauce and a thick ½ lb. patty?”

Browning Bullseye Burger


  • 2 lb. ground beef (80/20 fat ratio)
  • 2-4 Tbsp. Hardcore Carnivore Red seasoning
  • 4 hamburger buns
  • 8 slices American cheese
  • ⅓ c. thick sliced pickles
  • 1 c. fried onion strings
  • ½ c. Buffalo sauce

Pro Tip: If you want to make your burgers from scratch and put your grinder to use out of season, grind a combination of 1 ½ lb. of chuck roast cut into chunks with ½ lb. of bacon.


Preheat grill to medium-high heat, two-zone cooking, around 400°F. To set it up for two zone cooking, pile all of the charcoal to one side or, for a propane grill, only light the far-left burner.

Separate the ground beef into four portions, working quickly to shape them into thick patties and being careful to not overwork the meat. Press a divot into the center of each patty to prevent it from puffing up on the grill. Season patties on both sides with Hardcore Carnivore Red seasoning.

Place the patties onto the direct heat and cook for 3-4 minutes on each side, 6-8 minutes total.

Once the patties are seared on both sides, move them to the indirect side of the grill to cook about 10 minutes more.

Quickly toast the buns over the direct heat, then remove them from the grill. Place two slices of American cheese on each burger and let them melt a minute or so.

Assemble the burgers by layering the patty on the bottom bun, adding several pickle slices, a generous amount of fried onion strings and finally, pour over 2 Tbsp. of Buffalo sauce before adding the top bun. Serves 4.