As the summer comes to an end so does the abundance of BBQ all across America. As a seasonal farewell to two all American classics I felt the need to mesh the backyard burger with some good old fashioned backyard BBQ. There’s just something magical that happens whenever a hot fire interacts with fresh beef. For a small moment in time everything just seems to be right with the world. Characteristics of salty, savory, sweet and spicy all meet at the this intersection of two of Americas favorite food pairings!
Ground Chuck – 80/20
Cracked Black Pepper
–Beer Battered Onion Rings
Cracked Black Pepper
Large Yellow Onion
Vegetable Oil – For Frying
–Bourbon Pickled Jalapeños
Apple Cider Vinegar
Four Roses Bourbon
1. Mix kosher salt, cracked black pepper, Hungarian paprika and cane sugar into the ground chuck.
2. Form uniform patties of equal amounts for each burger.
3. Grill the burger patties at 400 degrees fahrenheit or higher for 3-7 minutes per side (depending on thickness of the patty and temperature).
4. Add one slice of cheddar cheese to the burger patty shortly before removing it from the grill.
5. In a medium stock pot combine two cups of Apple Cider Vinegar with one cup of honey and one cup of Four Roses Bourbon.
6. Place the stock pot over medium heat and allow the liquid to come to a light boil.
7. While the apple cider vinegar is coming to a boil slice five to six jalapeños into medallions and place them into a glass canning jar.
8. Add one tablespoon of black peppercorns along with one tablespoon of kosher salt to the jar.
9. Once the liquid reaches a light boil pour it over the sliced jalapeños until they’re completely covered.
10. In a cast iron pot add four cups of canola oil and bring up to frying temperature.
11. Using a santoku knife slice one yellow onion into thick slices.
12. In a mixing bowl add the flour, baking powder, kosher salt, cracked black pepper, egg and beer and whisk until all combined.
13. Dip the thin onion slices in the beer batter right before dropping them into the frying oil.
14. Fry for one to two minutes or until the onion rings are golden brown.
15. Remove the onion rings from the oil and let them rest on a wire rack.
16. Place the drained onion rings on top of the burger.
17. In a separate mixing bowl combine one half cup[ of mayo with one half cup of your favorite bbq sauce and whisk together.
18. Toast the brioche bun on the grill then spread the BBQ Mayo over the top half of the bun to complete the burger.