Ever since I participated in Battle of the Burger competition last year I have been continuously thinking of what I can do to upstage my recipe last year. Don’t get me wrong, last years Beg for it Burger was delicious. But I am a year older and I have had a year full of new culinary experiments so I want this burger to reflect all that I have learned. So every component of this burger is made fresh by me, bread, aioli, jalapeños, everything but the cheese (next year I swear). I find that this burger is a good representation of everything I’ve done over the last year. It’s got heat, sweet, and requires a lot of work to make it happen, so pretty well sums up the end of my college experience!
- 1.5 lbs The All Natural Schweid & Sons Beef (6, 4oz burger)
- 2 links churrizo
- 1 cup thick queso
- 3 ears corns
- 1 teaspoon chipotle seasoning
- 2 tablespoons mayo
- 1/2 cup Pickled jalapeños slices
- 1 cup cilantro lime aioli
- Focaccia bread with caramelized onions on top
- sweet sassy sauce (a sweet pepper jelly)
- Fire and desire sauce ( a boozy hot sauce)
- Burger spices: cumin, chili powder, salt pepper, garlic and onion powder
- Begin by seasoning your meat with cumin (a little goes a long way), chili powder, garlic powder, onion powder, and pepper. Save the salt til the end. Let sit for at least an hour or two so all the flavors can marry.
- Make your queso and pour into a skinny mason jar, and place into freezer.
- Make a sheet of focaccia bread topped with caramelized onions.
- The pickled jalapeño recipe can be found here, I like at least 4-7 per burger.
- The aioli recipe can be found here, and you want at least tablespoon per burger.
- Now time to cook! Grab one patty worth of meat, and split it in half. And gently form a disc. Grab your queso from the freezer and slice one 1 cm thick disc. Work the churrizo around the disk. Place in the center of your patty. Then form the remaining meat around sealing the edges best you can without overworking the meat, sprinkle with a bit of salt. Then cook. Since I am in a city apartment I cook on the stove then move to the oven.
- Now for the corn you want to blanch it then place on the grill to give it some char. Slice off all the kernels and mix it with mayo and chipotle.
- Now once everything is ready, time to assemble. Slice the focaccia in half (or use two pieces of yours is flat) then layer on some of the corn mixture. Top with your perfect burger.
- Add the pickled jalapeños and spread the aioli on top of the top bun.
- If you like the heat the way it is, enjoy! Or use one or the sauces to add a little bit more!
- Time to eat!
Disclaimer, when I made the burger the first time I didn’t have an opportunity to make the focaccia, but when I made it again I didn’t have my camera; but this tortilla shell worked not to bad the first time!