Chucks Super Burgers Recipes

Steps:

• For the ranch dressing:.
• In a medium bowl, whisk together all the mayonnaise, sour cream, lemon juice, honey, garlic and scallions. Season with salt and pepper. Set aside.
• For the toppings:.
• Heat a pan over medium heat. When warm, add the bacon and cook until slightly crispy, about 5 minutes. Remove from the pan and set aside on paper towels to drain some of the excess oil. In the same pan, add the slices of onion and cook until caramelized, about 20 minutes.
• Preheat the oven to 350 degrees F.
• For the patties:.
• Combine the beef, veal, onions, garlic, Worcestershire sauce, 1/4 cup ranch dressing, capers, and chile flakes in a large bowl and mix well with your hands until blended thoroughly. Form into palm-shaped patties. Place 2 to 3 pieces of cubed cheese in the center of every patty and form the meat around the cubes so that they are entirely covered and in the center of each patty.
• In a large pan, heat the vegetable oil over high heat. Sear both sides of the patties until brown, about 2 minutes per side. Top with the slices of cheese. Continue cooking in the oven until the cheese melts from the center of the patty, about 10 minutes. To serve: Place the patties on the warmed buns and assemble with desired toppings.
• Cook's Note:.
• The ranch dressing keeps in the refrigerator for 3 days in an airtight container.

Steps:

• Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350 degrees F.
• Put the flour in one shallow dish, the egg in a second and the breadcrumbs in a third. Coat the onion rings first in the flour, then dip them into the egg, shaking off any excess, then coat them with the breadcrumbs. Fry the rings until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and set aside.
• Put the ground sirloin in a bowl and add the chipotle and some salt and pepper. Mix well and form the mixture into 2 burgers.
• Heat a cast-iron skillet over medium-low heat and add the olive oil. Cook the burgers to your liking, 10 to 15 minutes. Set aside on a plate and keep warm by inverting another plate on top. In the same skillet, fry the jalapeno slices until lightly browned, 2 to 3 minutes. Wipe out the skillet and add the butter. Toast the pretzel rolls until lightly browned.
• Mix together the barbecue sauce and mayonnaise in a small bowl.
• To assemble: Spread some of the sauce on the bottom halves of the rolls. Top with the burgers, jalapeno slices and onion rings. Spread more sauce on the top halves of the rolls and serve.

Steps:

• Mix meats, parsley and powders in a large bowl.
• Divide mixture into 8 equal portions (6 oz ea).
• Gently form into the desired sized disk, generally about 4" diameter, 3/4" thick seems to work pretty good.
• Don't overwork the meat, it takes the tenderness out of it.
• At this point you can place the burgers, wrapped in plastic, in the fridge for a day or so without any change of flavor.
• Could be frozen as well.
• Press your thumb in the center of each burger to form a depression about 1/2 the thickness of the burger.
• This prevents the football burger problem that everyone squeezes the burger for.
• Right before cooking brush a bit of olive oil on the burgers and season with garlic salt and pepper.
• Cook on a VERY hot grill, about 4 minutes.
• Extinguish flare-ups as required.
• Turn once and cook for an additional 4 minutes for a hot pink center (3 minutes for rare, 5 minutes for well done) Add cheese (if desired) for the last 60 seconds or so.
• The key here is to form a crust that will seal in the juices and yield a juicy, flavorful burger.
• Can also be done in a hot cast iron skillet on the stove.