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Nutrition Facts
Serving Size 914 g
(Approx. 1 Servings)
Amount Per Serving
Calories 3,050 Calories From Fat 2000
% Daily Value*
Total Fat 223 g 343%
Saturated Fat 74 g 370%
Trans Fat 4.0 g
Cholesterol 545 mg 182%
Sodium 7090 mg 295%
Total Carbohydrate 99 g 33%
Dietary Fiber 2 g 8%
Sugars 48 g
Protein 168 g
Vitamin A 45% Iron 80%
Vitamin C 40% Calcium 70%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
The 2 lb Colossal Burger
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
1  People


Recipe makes 1 Servings

16 Oz H-E-B Center Cut Bacon, about 8 to 10 strips, 4 to 5 strips per layer
2 H-E-B Prime 1 Cowboy Burgers
2 slices H-E-B Organics Sharp Cheddar Cheese, plus more as needed
3 Tbsp Whataburger Jalapeño Ranch, use as needed
1 bakery onion roll, cut in half
1 cup(s) French fried onions, plus more as needed
1/4 cup(s) Byers' Best Candied Jalapeños, as needed
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Preheat grill to medium-high.
Meanwhile, cook bacon in a nonstick skillet until crispy. Drain fat and set aside.
Grill burgers until cooked to desired doneness (internal temperature should be approximately 160ºF).
Add cheese to each patty and allow to rest before building burgers.
To assemble burger, spread jalapeño ranch on cut sides of onion roll. Place meat patty on bottom bun followed by bacon, French fried onions and pickled jalapeños. Top with second patty and repeat with same condiments.
Chef's Note: For the ultimate finisher, I like to top this burger with a fried egg.


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