RECIPES: Recipe Details
Bullitt County Burger
I am a 37 year old mortgage banker in Louisville, Ky and traveled a bit over the years, both business and pleasure. I truly feel I have compliled one of the best recipes EVER in terms of burgers. The Bullitt County Burger is a combination of both outback, redneck grilling, and five star appearance. Although this cream puff of an entree takes time, I am confident you will agree with the mouth drenching outcome. As folks say here, "It will make your tongue slap your brains out"
1 lb.extra lean ground chuck
4 saltine crackers with salt
1/2 tspn black and cayenne pepper mix
1/4 to 1/2 sweet onion chopped very fine
1 cup of shreded jalapeno
pepper jack cheese
4-6 ozs of dark microbrew ROOM TEMPERATURE
beat two eggs until complete, and add four crushed crackers. continue whipping together. pour into container with ground beef and mix together adding 1/2 tspn of black and cayenne pepper. Adding a dash of worchestershire and cup of shredded pepper jack, mix together by hand aggressively. Heat skillet and cover the bottom with olive oil. After warm, pour in onion and 4 ozs of dark beer as directed. At this point, turn stove on high until beer and onion begin to simmer. Beer will soften onions and begin turning them brown along edges. Pour into bowl with beef and other ingredients. Continue working together in patties, and place in covered dish for 20-30 minutes and refrigerate. If using gas grill, preheat on low for 20 minutes following, and place burgers on top burner. Must grill slowly to capture moisture and full flavor. Cook to desired preference. Serve on steamed onion bun with desired toppings, and sliced dill. Great with red wine, or frozen margarita.
Although I am truly partial to this recipe, I continuously receive compliments from people of all ages. I prefer this burger with a red wine. That is when you get the full taste. Keep in mind, although this seems very simple to prepare, allowing the proper amount of time is key to a stellar outcome! Looking forward to hearing from you soon. Regards, Steve