RECIPES: Recipe Details

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THE IMPLODED BURGER

Ingredients 

YIELDS: 6 Servings

INGREDIENTS MEAT:
3 pnds 98% very lean ground beef
1 cup Italian bread crumbs (your choice)
1/2 cup Green onions (scallions), only green leafs
very thinly sliced
2 Tbls A.1. Steak Sauce
1 Tbls Lea & Perrins Worcestershire Sauce
1 tsp Wrights Mesquite or Hickory Liquid Smoke
Concentrate
1 each Large egg
1 tsp Salt
1 tsp Ground black pepper
1 tsp Ground garlic powder

INGREDIENTS FILLING:
6 each Slices of Sargento Muenster Cheese
6 each Slices of Sargento Pepper Jack Cheese
6 each Ortega whole green chilies, cut in 1/2
widthwise

INGREDIENTS CONDIMENT:
3 Tbls Kikkoman Teriyaki Sauce (or your choice)
1 Tbls Frenchs Spicy Brown Mustard (or your
choice)
1 Tbls A.1. Steak Sauce
1 Tbls Lea & Perrins Worcestershire Sauce

INGREDEINTS DREDGE:
1/4 cup All purpose flour
2 Tbls Onion Powder
2 Tbls Garlic Powder
2 tsp Salt
1 tsp Cayenne powder
1 tsp Ground Cumin powder
1 tsp Ground black pepper

INGREDEINTS:
1/2 cup Canola or Sunflower oil (divide in 1/2 for a
1/4 cup each)

1 each Red Onion cut in 1/2 and peeled, then very
thinly sliced
1 cup Vlasic Oval Hamburger Dill Pickle Chips,
drain onto paper towels

6 each Onion buns
6 each Red or Green Leaf lettuce leaves

Instructions 

PREPARATION:
1. Combine all the ingredients in the meat recipe and thoroughly incorporate well. Then make 12 = .1/4 # (pound) patties out of the meat, making sure to form all patties evenly and to the same size and weight to each other. Use a small 5 1/2" or 6" bowl to form patties.

2. Now take one raw patty and top it with a slice of Munson cheese. Then lay two green chili halves side by side next to each other on top of the cheese. Now top the chili with the Pepper Jack cheese. And then finally top everything with a second raw patty. NOTE: You may need to trim the corners of the cheese slices slightly in order to fit the raw burger patty, although burger patty should be large enough to hold the cheese slices, as they are not thick but thin and large when originally formed.

3. Now carefully crimp the entire edge of both patties together, sandwiching the cheese and green chili into the center of those patties and seal them in tightly so that no cheese escapes during the cooking process to follow.

4. Now place the grill on a barbeque on medium height adjustment if you have an adjustable barbeque grill, and spray the grill with Pam so that burgers will not stick. Now grill one side of burger, making sure it is completely grilled through before attempting to flip the burger to other side to cook. Once burger is done, lightly spray the tops of all the burgers with Pam and then flip them to the other side and continue cooking burgers until that side is also well done like the first side. Then remove the burgers to place them onto the buns.

5. Preheat the 1/4 cup of oil in a large non-stick skillet on the stove on medium-high heat. Now combine ingredients in the dredge recipe thoroughly, then add in all of the thinly sliced red onion slices, dredge, and then drop in the oil and cook only until they become lightly brown and slightly crispy. Then remove to a paper towel to remove all excess oil.

6. Repeat procedure with the dredge and pickle chips and heat another 1/4 cup of oil for the pickles, and fry the pickle chips as you did with the onions and place onto paper towels.

7. Combine ingredients in condiment and use nothing else with these burgers. Slightly toast the buns inward side down to grill. Spread condiment on lower half of bun when toasted, and then place a patty onto bun and top with lettuce leaf, then fried pickle slices, and then toped off with fried onion slices. Spread condiment onto the top part of the bun and top of the burger and serve just as it is. Your guest will be shocked when they bite into the thick patty and find it filled with melted cheeses in green chilies in the inside oozing out with all of their fantastic flavors. And adding anything else to this burger other then the condiment recipe herein will just overwhelm the flavor exploding in their mouths from the surprise center filling awaiting you and your guest when you first try this delight.

Comments 

NOTE:
You can also grill this burger on the stove at home, but make sure pan is hot. The best pan to use for this burger would be a well-seasoned cast iron pan. Don’t forget to still spray pan and the burgers before flipping them with Pam™. Make sure not to get the pan so hot that it burns the meat before cooking it all the way through to the center before flipping it to the other side. Make sure to adjust your heat on your pan so that meat cooks evenly at around 400ºF.

If meat is still slightly pink when you bite into it, reseal the burger to the best of your ability and return it to the stove and keep cooking it until it is done. BUT DO NOT DO THIS ON THE BARBEQUE GRILL, as all the cheese will just melt and flow out and onto the fire and ruin the burger. Your best bet is to make sure you cook the burger right the first time around, and cook them until they are all very well done. This will also help prevent any possibilities of getting yourself or anyone sick from undercooked meat and dairy products mixed together.