DIABLO SANDWICH
Sandwich ordered by Buford T. Justice in Smokey and the Bandit, best served with Dr. Pepper. My family loves this easy recipe, it is best if simmered for at least an hour and served on a toasted bun.
Provided by Chef Jarrod
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except lettuce and sour cream in a pan for 15 minutes to an hour, the longer the better.
- Lay out lettuce on bottom of toasted buns, scoop out even amounts of meat mixture onto buns, follow with a dollop of sour cream.
- Best served with fries and Dr. Pepper.
Nutrition Facts : Calories 360.9, Fat 13.7, SaturatedFat 5.2, Cholesterol 73.7, Sodium 415.5, Carbohydrate 30.6, Fiber 2.3, Sugar 4.9, Protein 28.2
COPYCAT EL DIABLO BURGER
My spin on the Hardee's El Diablo Burger
Provided by Terressa Kennedy @rvrctygrrl
Categories Burgers
Number Of Ingredients 11
Steps:
- Start by preparing frozen items first according to package directions. Set aside.
- Combine taco seasoning mix and ground beef together in large bowl and shape into patties.
- Preheat skillet to 350, place patties in hot skillet and fry to medium/medium well. Remove from skillet, drain on paper towels if needed. Set aside.
- Dress buns with lettuce, tomato, hamburger patty, cheese, bacon, jalapeño slices, jalapeño poppers and onion rings. Drizzle with habanero sauce. Finish with top of bun. Serve with a tall glass of milk. (?) Not for the faint of heart.
SUNNY'S DIABLO DIABLO DIABLO BURGER
Steps:
- Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
- When ready to make the burgers, preheat a grill or grill pan to medium high.
- Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions.
- Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
- Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted.
- Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
- Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun. Repeat with the remaining ingredients.
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