RECIPES: Recipe Details
Hello All...My name is Heidi and I am from Livonia, Michigan. I am a middle school teacher and am getting married this summer, August 19. My fiance Steve loves to eat. When I met him a year ago he weighed 175 pounds, now, a year later, he weighs 210 pounds. I love to cook and it shows on him. Well, lately I have been trying to cut down on carbs and trying to cook healthier for my man, but once in awhile you have to splurge, and this burger is our splurge. It is delicious!! It blends a spicy, juicy burger with a cool, creamy topper full of bold flavors. And, why eat your potato on the side...Add it on the burger!! So this is what I have created...A spicy barbeque burger, stuffed with jalepeno cheese, and topped off with carmelized onions, bacon and fried potato crisps, all topped off with a cool sour cream sure to make your taste buds thank you. Enjoy...The "Steve"...properly named for my fiance.
2 lbs. Ground Sirloin
3/4 cup Jack Daniels Barbeque Sauce
teaspoon each Salt and Pepper
1Tablespoon Red Pepper Flakes
8 oz. Jalepeno Cheese-cubed
12 strips Bacon
1 Baking Potato
Salt and pepper to taste
4 Tablespoons Butter
1 cup Sour Cream
1/4 cup Chives finely chopped J
uice of 1 Lime
Hamburger buns...any variety works great with this recipe. Choose your favorite. I chose to use a plain hamburger bun because I want you to enjoy the flavor of the burger.
Preheat grill to medium high. Mix together the ground sirloin, barbeque sauce, salt, pepper, and red pepper flakes until all ingredients are combined. Section the meat into 4 parts which should equal 1/2 pound each. Divide each section into two parts. Now you have 8 1/4 pound sections of meat. Form each section into a patty, not too thin though. Cube the jalepeno cheese into 8 inch cubes. Place 2 cubes of cheese on 4 of the patties. Cover each patty with remaining meat patties. This will make the "stuffed" portion of the burger. Be sure to seal the edges so the cheese does not bubble out. Set burgers aside to rest. Meanwhile, cook bacon strips in a non stick skillet until done. I cook them long enough to be done, but not too long to be burnt and crispy. You don't want the bacon to crumble. Once bacon is cooked, set on paper towel to drain. Meanwhile, wash the potato in water. Pat dry and begin slicing 1/4 inch slices from the whole potato. Add the potatoes to the same pan as the bacon cooked in. Fry until golden and delicious. Drain potatoes on paper towel, sprinkle with salt and pepper. Wipe out the pan and add butter. As the butter is browning, rub the burgers with a little oil to prevent sticking to the grill. Place burgers on grill and cook on each side 5 minutes. While burgers are cooking, cut up the onion into thin strips and add to the browning butter. Cook onion for about 10 minutes, or until carmelized. After you flip the burgers, remember...only flip burgers once, combine the sour cream, finely cut chives, and lime juice. Set aside. When burgers are done you assemble as such (From the bottom to the top) Bottom bun, 3 potato slices, burger, 3-4 strips of bacon, sour cream sauce, top bun. The burger is completed and ready to be eaten. Enjoy this burger with a cold beer and a side of corn on the cob for a great dinner.
This burger is easy to make, it can be done in less than 30 minutes and is delicious. The burger is spicy and oozing with cheese (which could easily be made with any of your favorite cheeses) and is topped off with sweet onions, smoky bacon and a cool, crisp sauce to mellow out the flavors. On the bottom of the burger you have the potatoes to soak up all of the juices and add another depth of flavor. Trust me...this is so good.