The All-American Burger
All conjured up for Chester See... A soft brioche bun, glazed with maple and finished with bacon crumb holds the all American burger. 100% home-ground beef seasoned with salt and pepper is shaped into a 1/2 pounder, and topped with a duo of molten and oozing Monterey Jack and blue cheese as well as three rashers of crispy streaky bacon. All this is cleverly balanced out by fresh raw red onion rings, oak leaf lettuce and lashings of homemade tangy and sour chive ranch dressing. To hold it together it’s spiked with a skewer, but not any old skewer, one laden with 3 crispy, golden southern fried peppers.
For The Burgers
- 500 g chuck steak
- 1 tsp salt
- 1 tsp cracked black pepper
For The Ranch Dressing
- 100 g buttermilk
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- 1/2 tbsp lemon juice
- 1 small bunch fresh chives
- 2 sprigs fresh parsley
- 1 pinch salt and pepper
- 1 small clove garlic
- 1 tsp ultratex (optional)
For The Chillies
- 250 ml buttermilk
- 6 green jalapeño peppers
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp dried parsley
- 1 tsp salt
- 1 small bowl plain flour
For The Toppings
- 60 g blue cheese, crumbled
- 12 slices streaky bacon
- 100 g Monterey Jack cheese
- 1 handful oak leaf lettuce leaves
- 1 red onion
- 2 sesame buns
Preheat The Oven
Preheat an oven to 200°C and heat a pan of clean veg oil to 180°C.
Make The Burgers
Grind the beef into a bowl and add the salt and pepper before pressing into two large ½ pound burgers.
Fry the burgers in a pan with a shot of oil to get a crisp golden colour on both sides before transferring them to an oven to cook for 6-8 minutes.
Make The Ranch Dressing
Blitz all the ingredients for the ranch in a food processor then adjust the salt and lemon juice levels to personal taste.
Make The Batter
Whisk the buttermilk, salt, garlic powder, onion powder, oregano, parsley and paprika together in a bowl.
Slice the tops from the jalapeno peppers and rolling them between your hands to knock out as many seeds and as much of the pitch as possible.
Fry The Chillies
Dust the jalapeno peppers in a little flour then dunk into the batter before rolling in a bowl of well seasoned flour.
Deep-fry for 2-3 minutes until golden and crispy, then drain on kitchen paper.
Add The Cheese
Mix the blue and Monterey jack cheese together and sprinkle some onto the top of each burger, allowing for it to melt for a minute in the oven, before resting it at room temperature for 2-3 minutes.
Prepare The Bun & Toppings
Slice the sesame bun in half and lightly toast it.
Peel the red onion and slice into whole raw red onion rings.
Spread a little ranch onto the inside of each half of the bun and create a bed on
the bottom with the oak leaf lettuce, topped with red onion rings.
Sit a cooked and rested burger on top of the lettuce and lay 3 bacon strips across.
Drizzle over more ranch then plonk the sesame lid on top.
Brush with a little butter and scatter the bacon crumbs to stick.
Skewer 3 southern fried jalapenos onto one end of a wooden skewer and use that to pierce through the burger to hold it all in place.
Serve immediately with plenty more ranch dressing on the side and stacks of napkins… this one gets messy!
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