Texas Tailgate Burger

By • January 28, 2010 • 3 Comments


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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 ball season a couple years ago (thus, no current photo - sorry 'bout that!) as a way to combine some tailgate faves - burgers, BBQ, chips .... you will need either a cold beer or a Texas tea to wash this bad boy down! aargersi

Serves 6

  • 2 pounds ground chuck
  • 1 cup nacho style pickled jalapeños - chopped up
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 1/2 cup BBQ sauce (either your favorite, or you can 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 dills
  • BBQ potato chips (kettle style is best)
  • chopped iceburg lettuce (we are going for crunch, not vitamins here!)
  • 6 onion hamburger buns
  1. Heat your grill to medium high, brush the grill with oil to prevent sticking
  2. To make the patties, combine the chuck, jalapeños, salt, pepper and chili powder in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
  3. Prepare the BBQ cheese - mix the bbq sauce, cheese and onions and set aside – do not refrigerate (you will be using it shortly and you don’t want it to be really cold)
  4. Place the patties on the rack, cover, and cook, turning once, until done to 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 topping 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.
  5. 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.
  6. if you are so inclined - BBQ sauce: ½ cup ketchup 2 tbs Dijon mustard 2-3 dashes hot sauce (Louisiana style or Tabasco) 4-5 drops liquid smoke 1 tbs chili powder 1 tbs Worcestershire sauce 1 tbs blackstrap molasses
  7. ** additional note a few months later - I do this to form my patties - grab a handful of the meat, softball-ish sized - and gently form 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. That way you get a nice patty without overhandling the meat. If you don't drop it.

Tags: barbecue, barbecue, burgers, spicy, tailgate

Comments (3) Questions (0)

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over 3 years ago Aliwaks

Oh Yum Yum Yum!

Lobster_001

almost 4 years ago nannydeb

Yum! I love potato chips on my sammiches!

036

almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Me too! I am as likely to stuff them into a PB&J as on to a burger.