Big Boys' Beef Burger

Course: BBQ, Dinner, Lunch

Cuisine: European, North American

Prep Time: 2 10

Cook Time: 40

Resting time: 1

Total Time: 3 55

Servings: Big Burgers

Calories: 1.3kcal

Author: Dini Kodippili

The Ultimate Beef Burger! A spicy beef burger with beer and jalapeno cheese, spicy candied bacon, and chimichurri mayonnaise!

INTERMEDIATE - This burger has many components to it, making this recipe more involved than a standard burger recipe.

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Ingredients

Spicy Beef Patties

1 lb ground chuck beef
1-2 tbsp ground pepper please use less if you like it less spicy
1 tbsp paprika
1 tsp cayenne pepper less if you like it less spicy. More if you want a spicy burger.
2 tsp garlic powder
2 tsp onion powder
2 tsp salt plus more to taste after the beef patty is grilled

Beer & Jalapeno Cheese

1 cup beer I prefer to use a pale ale.
85 g sharp cheddar grated. about ¾ cup.
85 g pepper-jack grated. about ¾ cup.
1 jalapeno chopped
2 tsp cornstarch
1 tsp paprika
60 mL Heavy cream ¼ cup. Only use what is needed.
salt and pepper to taste

Chimichurri Mayonnaise

10 g cilantro if you don't like cilantro you can use only parsley instead
30 g parsley
3 tbsp balsamic vinegar
1 tbsp crushed chilli
½ clove of garlic
¾ cup oil use 1 cup of mayonnaise instead of oil and egg yolk.
1 egg yolk
salt to taste

Assembly

2 burger buns toasted or grilled
Sliced tomatoes
Sliced Red Onions
Washed and dried lettuce
Your favourite pickle I used Beet Pickle, and dill pickle
4-6 bacon optional

Instructions

Spicy Beef Patties

Mix all the spices in a small bowl and sprinkle it all over the ground beef.
1 lb ground chuck beef, 1-2 tbsp ground pepper, 1 tbsp paprika, 1 tsp cayenne pepper, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp salt
With “loose” fingers (keeping all your fingers spread out), gently toss the ground beef to mix in the spices. You do not want to over handle the meat.
Divide the beef into 4 portions (4 oz each) and gently flatten them out into patties with a 4-5 inch diameter. With your thumb press down gently in the middle of the patty to create “a dimple” on each patty.
Heat a grill or non-stick pan on medium- high heat. Brush the surface with some oil (especially if you are using lean meat).
Cook each burger patty on medium - high heat (you should hear a good sizzle), for 1 minute per side. Lightly sprinkle salt on the uncooked side.
Flip the burger and immediately place a portion of the beer and jalapeno cheese on top and cover the burger with a lid to allow the cheese to melt for 1 to 1 and a half minutes. As these burger patties are relatively thin, they cook very quickly, without drying out. Please see note.
When the burger is cooked through, place it on a plate to rest for a few minutes.

Beer and Jalapeno Cheese

In a saucepan, place the 1 cup of beer and bring it to a boil. Reduce the heat, and simmer the beer, to reduce it, to about a ⅓ of a cup.
1 cup beer
Mix the cheese, cornflour and paprika in a bowl. Add the cheese mix into the beer and allow the cheese to melt smoothly over medium heat. If needed add a little milk or cream.
85 g sharp cheddar, 85 g pepper-jack, 2 tsp cornstarch, 1 tsp paprika, 60 mL Heavy cream
Fold in the jalapeno pieces and add salt and pepper to taste.
1 jalapeno , salt and pepper
Let it cool down, and divide into four portions to use on the burgers.

Chimichurri Mayonnaise

In a small food processor combine the cilantro, parsley, garlic, chilli and balsamic vinegar and pulse until the herbs are chopped finely. You can chop the herbs before adding to the processor to make the mixing easier, depending on what type of food processor you have.
10 g cilantro, 30 g parsley, 3 tbsp balsamic vinegar, 1 tbsp crushed chilli, ½ clove of garlic
Add the yolk to the herb mix and mix it well.
1 egg yolk
While the processor is running, add ½ a cup of oil in a thin stream until you have an emulsified thick mayonnaise like paste. If needed add the rest of the oil in a thin stream to get the right mayonnaise consistency.
¾ cup oil
Add salt to taste.
salt to taste
If using mayonnaise, mince the herbs and spices very finely - either with a knife or in a small food processor. Add the mayonnaise and mix to combine or process in the food processor till everything is mixed well.
Keep in an airtight bottle in the fridge but use within 4 days.

Assembly

Spread a thin layer of the mayonnaise on the bottom half of the burger buns.
2 burger buns
Place 2 cooked burger patties on the bottom burger bun and top them with spicy candied bacon, tomatoes, onions, pickles and lettuce.
Sliced tomatoes, Sliced Red Onions, Washed and dried lettuce, Your favourite pickle, 4-6 bacon
Generously spread the chimichurri mayonnaise on the top burger bun and place it on top of all the toppings.
Serve with your favourite beer and fries!

Notes

Note on cooking the Beef Patties - My stove top is ridiculously hot. Every time I make burger patties I make them thin so they cook faster without burning. I used medium-high heat, because if I use high heat it would smoke up my pan. Try cooking the patty on medium high heat, and leave it a little longer if it's not cooked through - we're looking for a 160°F internal temperature for a well done, but moist burger patty here.

Note on Mayonnaise - If your food processor is too big to make 1 yolk mayonnaise, you can use a hand held beater with a whisk attachment. Make sure you whisk the egg and oil together in a deep and narrow "bowl" (I use a wide glass or jug), to make the mixture swirl naturally with the whisk making the whisking and mixing easier.

Nutrition