Ingredients:
Sandwich Build:
• 2 white onions, diced
• 2 jalapeños, seeded and sliced into rings
• 2 lbs 80/20 ground chuck (form into 1/4-lb patties)
• Your favorite beef rub
• 12 slices 3-pepper Colby Jack cheese
• Texas toast buns
• Thick-cut bacon (cook as needed)
Spicy Burger Spread:
• ½ cup mayonnaise
• 1 tbsp ketchup
• 1 tbsp mustard
• 1 tbsp sweet relish
• 1 chopped canned chipotle pepper + 2 tsp adobo sauce
• 2 tsp white wine vinegar
• 2 tsp kosher salt
Directions:
1. Caramelize the onions: Heat a skillet to medium (around 350°F). Add 2–3 tbsp neutral oil, diced onions, ⅔ stick unsalted butter, and a tbsp of kosher salt. Stir every 5 minutes until the onions become a soft paste—about 45 minutes. Blot excess oil, crank the heat to high (around 400°F), and stir constantly until golden brown, about 10–15 minutes.
2. Sauté the jalapeños: In another pan with a bit of oil, cook the jalapeño rings over medium heat until softened and slightly charred. Set aside.
3. Make the spicy spread: Mix all spread ingredients together in a bowl. Chill until ready to use.
4. Prep the beef patties: Shape the ground chuck into ¼-lb patties squared to fit Texas toast buns. Season with your beef rub and refrigerate on parchment for 15–20 minutes to hold their shape.
5. Cook the bacon and patties: On a griddle heated to about 375°F, cook bacon until crispy—keep warm. Then cook patties: 4 minutes on the first side, flip, add mustard on top, then cook another 3 minutes. Add two cheese slices to each patty to melt.
6. Toast the bread: Spread the spicy burger spread on both sides of the Texas toast buns, then toast on the griddle about 60 seconds per side.
7. Assemble: Layer the bottom bun, spread, jalapeño rings, bacon, two cheesy patties, caramelized onions, then the top bun.
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