The Allamerican Burger

 

All conjured up for Chester See... A soft brioche bun, glazed with maple and finished with bacon crumb holds the all American burger. 100% home-ground beef seasoned with salt and pepper is shaped into a 1/2 pounder, and topped with a duo of molten and oozing Monterey Jack and blue cheese as well as three rashers of crispy streaky bacon. All this is cleverly balanced out by fresh raw red onion rings, oak leaf lettuce and lashings of homemade tangy and sour chive ranch dressing. To hold it together it’s spiked with a skewer, but not any old skewer, one laden with 3 crispy, golden southern fried peppers.

What you will need

500 g chuck steak

1 tsp salt

1 tsp cracked black pepper

100 g buttermilk

1 tbsp mayonnaise

1 tbsp sour cream

1/2 tbsp lemon juice

1 small bunch fresh chives

2 sprigs fresh parsley

1 pinch salt and pepper

1 small clove garlic

1 tsp ultratex (optional)

250 ml buttermilk

6 green jalapeño peppers

2 tsp garlic powder

2 tsp onion powder

1 tsp dried oregano

1 tsp smoked paprika

1 tsp dried parsley

1 tsp salt

1 small bowl plain flour

60 g blue cheese, crumbled

12 slices streaky bacon

100 g Monterey Jack cheese

1 handful oak leaf lettuce leaves

1 red onion

2 sesame buns

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