RECIPES: Recipe Details

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Pepperjack Bacon Burgers with Jumbo (Kettle Chip) Onion Rings and Spiced Ketchup

Pepperjack cheese is a form of Monterey Jack cheese infused with spicy hot peppers to create a zesty cheese that is the perfect complement to beef burgers. The patties for these burgers are made by combining the diced cheese and diced bacon right into the ground beef instead of their usual place: on top. For extra zest, the patties are topped with jumbo onion rings coated with crushed cheddar and herb kettle chips and then drizzled with the hot-pepper spiked ketchup and served on buttery Brioche rolls.

Ingredients 

Spiced Ketchup
1/2 cup Ketchup
3 teaspoons hot pepper sauce
Jumbo Onion Rings:
1/4 cup flour 1 cup buttermilk
1 (9 ounce) bag Chips New York Cheddar with Herbs finely crushed 1 cup Colavita Extra Virgin Olive Oil, plus additional as needed
1 large onion, peeled and cut into 1/2 inch thick slices and separated into rings
Patties:
8 ounces Pepperjack cheese, cut into 1/4 inch dice
6 slices Applewood smoked bacon, finely diced
2 pounds freshly ground beef chuck
1/2 pound freshly ground beef sirloin
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
Oil to grease the grill rack
6 Brioche Rolls, split

Instructions 

Whisk the ketchup and the hot pepper sauce together in a small bowl. Cover until ready to use. Preheat a gas grill to medium high heat. To make the Jumbo Onion Rings, place the flour, buttermilk and crushed Kettle chips in three separate medium sized bowls. Heat the 1 cup of extra virgin olive oil in a large skillet on the preheated grill rack. Coat the onion rings with the flour, dip into the buttermilk and coat with the crushed Chips. Cook the rings, several at a time, until browned and crispy, turning gently with tongs as necessary. Using tongs carefully remove cooked rings from the pan and drain on paper towels. Repeat with the remaining rings, heating additional oil as needed. To make the patties, place the Pepperjack cheese, diced bacon, beef chuck, beef sirloin, Worcestershire sauce and kosher salt in a large bowl. Using your hands gently combine the ingredients. Form the meat into 6 equal sized patties shaped to fit the rolls. Lightly brush the grill rack with oil. Place the patties on the grill and cook in a closed grill for 4 minutes. Flip the patties, using a spatula, and cook for an additional 5 minutes for medium doneness. Arrange the split rolls cut side down around the edges of the grill during the last few minutes of cooking to lightly toast the rolls. To assemble, place 1 patty on each of the six Brioche roll bottoms. Top each with several of the onion rings. Drizzle the spiced ketchup over the rings and top with the remaining rolls. Yield: 6 Burgers