Add the ground beef, hamburger seasoning, seasoned salt, and garlic powder to a large mixing bowl. Gently mix until just combined.

Divide the beef mixture into four equal 4-ounce portions. Shape each portion into a thin patty approximately 5 inches in diameter, making them slightly wider than the buns to account for shrinkage.

Press a shallow indentation into the center of each patty with your thumb. This helps the burgers cook more evenly without bulging significantly in the middle.

Preheat a large skillet over medium-high heat.

Add the patties and cook until browned and cooked through, flipping as needed. For food safety, ground beef should reach an internal temperature of 160°F (71°C).

During the final minute of cooking, place one slice of sharp cheddar cheese over each patty. Allow the cheese to melt.

Meanwhile, lightly toast the hamburger buns in a separate skillet or in the oven.

To assemble each Rodeo Burger, spread cowboy butter generously over the bottom half of a toasted bun.

Add one tomato slice followed by two cheesy beef patties.

Top each burger with three crispy onion rings, half of the crumbled turkey ham, and jalapeno slices.

Drizzle generously with barbecue sauce and add any additional garnishes you enjoy.

Finish with the top bun and serve immediately while the burger is warm and the onion rings are crispy.