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Author Notes: It's almost Super Bowl time so I thought this would be appropriate -- here in Texas we take football and tailgating PRETTY seriously. I developed this burger at the start of college football season a couple years ago as a way to combine some tailgate favorites: burgers, barbecue, chips...you will need either a cold beer or a Texas tea to wash this bad boy down! - aargersi
Food52 Review: My goodness, there is a lot going on between these two burger buns, and I am officially a fan. The barbecue sauce-onion-cheddar cheese mixture is brilliant, and is a technique I will use time and again. Pickled jalapeños add a little heat (not a lot), while the chips add a nice sweet crunch that goes perfectly with the smoky homemade BBQ sauce. Great burger for game day or a summer afternoon. - figgypudding
- 2 pounds ground chuck
- 1 cup nacho-style pickled jalapeños, chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 1/2 cups barbecue sauce (either use your favorite, or use my recipe at the end of instructions)
- 2 cups shredded smoked sharp cheddar cheese
- 1/2 cup diced sweet onion (I use Texas 1015, naturally)
- Hamburger dill pickles
- BBQ potato chips (kettle style is best)
- Chopped iceberg lettuce (we are going for crunch, not vitamins, here!)
- 6 onion hamburger buns
- Heat your grill to medium high. Brush the grill with oil to prevent sticking.
- To make the patties, combine the chuck, jalapeños, salt, pepper, and chili powder in a large bowl, handling it as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
- Prepare the BBQ cheese: Mix the barbecue sauce, cheese, and onions and set it aside. Do not refrigerate (you will be using it shortly and you don’t want it to be really cold).
- Place the patties on the grill rack and cook, turning once, until they're cooked to your preference, 5 to 7 minutes on each side for medium. In the last 3 minutes of grilling, carefully place equal amounts of the BBQ cheese on each patty. Place the buns, cut side-down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
- To assemble the burgers, place an equal layer of BBQ kettle chips on each bottom bun. Add a cheese-topped patty on top, followed by a layer of pickles, and an equal amount of lettuce. Add the bun tops and serve with an ice-cold beer or a big ole' tea.
- if you are so inclined, here's my BBQ sauce recipe. Simply mix all the ingredients together. 1/2 cup ketchup 2 tablespoons Dijon mustard 2 to 3 dashes hot sauce (Louisiana style or Tabasco) 4 to 5 drops liquid smoke 1 tablespoon chili powder 1 tablespoon Worcestershire sauce 1 tablespoon blackstrap molasses
- Note: Here's how I form my patties. Grab a softball-sized handful of meat, and gently form it into a ball. Then -- have you ever watched anyone make tortillas by hand? I sort of do that back and forth hand-to-hand bit for a few tosses, then I pat-pat-pat the meat into a flat disc while corralling the edges with my thumb to keep them smooth and uniform. Make a small thumb-sized indentation in the middle of the patty. That way you get a nice patty without overhandling the meat. That is, if you don't drop it.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Burger Recipe
- This recipe was entered in the contest for Your Best Barbecue
- This recipe was entered in the contest for Your Best Beef Burgers
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