Friday 17 May 2019

Firecracker Burgers

I know it's been spotty here in this corner of the world for a while.  I have to be honest with you - two things.  First - when I'm off work I can barely bring myself to sit and look at the computer and think about how to tell you about this amazing food!  Second - when inspiration does strike, I'm usually tucked up at my desk at work and just simply CAN'T write.

But my goal for the remainder of the year is to do a little bit better. 

I thought I would come back to you and kick off burger season with these AMAZING Firecracker Burgers.  A simple burger topped with Monterey Jack cheese, red onions, chipotle ranch sauce, and deep fried jalapenos. 

With all these things going on, one would assume that the burgers would be mega-spicy - but fear not.  Even someone who doesn't like heat will love these!

Make sure your buns are ready!

Make your burger patties and set them in the fridge while you prep the rest.

Stir together the ranch dressing and chipotle peppers.  Pop those in the fridge while you're doing the jalapenos.

In a bowl, combine the flour and salt,


Chili powder,


Cumin,


Garlic powder and pepper.


Whisk in the beer.  Make sure your oil is heated to 350 degrees F.

Slice the jalapenos and remove the seeds and membranes.  If you want the jalapenos to have more heat, then leave the seeds and membranes in place.

Dredge the jalapeno slices in flour.


Then dip the floured slices into the beer batter.  Let the excess drip off and fry in the hot oil, three or four pieces at a time, for 3 to 4 minutes.  When the slices are JUST golden brown, remove them from the oil.

I drain mine on paper-towel lined cookie sheets.  I also keep them in the oven at 220 degrees F to keep them warm and crispy.


When the jalapenos are all cooked, cook the burger patties, and get ready to put them together.

Start with the patty, then add the Monterey Jack cheese.  Spread the Chipotle Ranch Sauce on the top bun.


Add some red onion.


Top with the jalapeno slices.


Et voila.


Boom shakalaka.



Be still my heart.


These have been in my top 10 burger list since I made them!  I love the smoky ranch sauce with the crispy jalapenos and the cheese and the beef.  It all makes me so happy.

I made these for my brother - and he's notorious for not requiring much of anything on his burger.  But he piled his burger high with these pieces of jalapeno!

Even if you're not a jalapeno lover, you will still LOVE these burgers.  It's worth the time it takes to deep fry the jalapeno slices.  And don't be cheap - do three or four jalapenos!  You'll use more on your burger than you think.

And then you always have the leftovers to munch on with the ranch sauce!!

Happy Summer to us!



Firecracker Burger

Jalapenos:
1 cup flour
1 cup dark beer
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
black pepper
5 jalapenos, cut in 1/3-inch slices (remove seeds and membranes if desired)
Vegetable oil
Flour for dredging

Burgers:
Red onion slices
Monterey Jack cheese slices

Chipotle Ranch Sauce:
1 cup Ranch dressing
2 Tablespoons chipotle peppers in adobo sauce
  1. Start heating the vegetable oil and bring to about 350 degrees F. 
  2. While the oil is heating, combine the flour, salt, chili powder, cumin, garlic powder, black pepper, and beer in a large bowl.
  3. Place some flour on a separate plate.
  4. A few jalapeno slices at a time, first dredge the slices in the flour to coat.  Then dip the slices in the beer batter mixture to coat the pieces.
  5. Gently place the jalapeno slices in the hot oil and fry for 3 - 4 minutes, flipping halfway through cooking.  When the slices are just golden brown, remove from the oil and place on a cookie sheet lined with paper towels.  (Keep crisp and warm in a 220 degree F oven)
  6. Continue until all the slices are cooked.
  7. Top prepared burgers with Monterey Jack cheese slices, red onions, fried jalapenos, and Chipotle Ranch Sauce.

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