Total Prep Time: 30 minutes
Total Cook Time: 10 minutes
Total Time: Less than an hour
Total Yield: 5 servings
Ingredients:
1 lb. Ground Beef (preferably 80/20 Ground Chuck Meat)
5 Tbsp. Brushfire Farms Prickly Pear Pepper Jam
Meat Church Blanco Seasoning (or your favorite Burger Seasoning)
Potato Rolls (regular hamburger buns work just as well)
5 slices American Cheese
5 Tbsp. Pickled Red Onions (Recipe below)
5 Tbsp. Candied Jalapeños
Duke’s Mayonnaise (any mayonnaise will work as well)
1 Tbsp. Avocado Oil
Cast Iron Griddle or Skillet is highly suggested for cooking
Wax Paper & Bacon Press to smash burgers
Pickled Red Onions with Chile Pequin:
2 large Red Onions
2 Cups Apple Cider Vinegar
2 Cups Water
2 Cups Sugar
2 tsp. Salt
1 tsp. Dried Mexican Oregano
6 – 8 dried Chile Pequin peppers (1 tsp. Crushed Pepper works well as a substitute)
4 Tbsp. Beet Juice (from a jar of pickled beets, solely for color)
2 – 16 oz. Mason Jars with lids
Pickled Red Onion Process:
Peel onions and slice as thin as possible, preferably with a mandolin. Combine all other ingredients into a pot and bring to a boil. Stuff sliced onions into jars filling almost completely full, with ¼” space at the stop. Pour boiling liquid up to the rim of jars, place caps on top, tighten, and turn jars upside to ensure a good seal. Allow jars to cool and preferably wait a few days until eating them. Refrigerate after opening.
Burger Process:
Step 1: From 1 lb. ground beef, form five balls as equal in size and shape as possible. Brush both sides of buns lightly with Duke’s Mayonnaise. Toast both sides of buns quickly on high heat griddle and remove from heat. Spread some mayo on bottom bun and Pepper Jam on top bun and set aside. Note: Burgers will cook quickly so it helps to have everything ready.
Step 2: Lightly coat griddle with Avocado Oil. Place burger balls on griddle, then place sheet of wax paper on top, and press down firmly with bacon press until patty is roughly ¼” thick and allow to cook for a few minutes. Note: You do not want patties to be extremely thin.
Step 3: Lightly season raw side with Meat Church Blanco and allow to cook for 2 minutes. Flip, making sure a good crust has formed on cooked side of patty. Season cooked side, add cheese and allow to melt for 1-2 minutes. Note: Placing lid or cover over burgers will help cheese melt faster and total cook time should be 5 – 10 minutes.
Step 4: Remove from heat, place patty on bottom bun, top with pickled red onion and candied jalapeño and place Pear Burner bun on top. Slice in half and enjoy!!