The Best Burger in the City
Yields four burgers
- 2 lbs. prime chuck roll, 80-20 blend
- 3 ounces tomato juice
- 1-1/2 tsp. salt
- 1/2 tsp. black pepper
- 6 ounces cream cheese
- 4 tbls. scallions, sliced thin
- 1/2 cup soy or canola oil
- 3 large jalapenos, sliced 1/8 inch thick on a bias and deseeded
- 1 cup flour
- 4 ounces pasteurized eggs
- 1/2 cup coarse grain yellow cornmeal
- 8 slices bacon
- 4 brioche rolls
- 4 tbls. whole unsalted butter
- 1 head Boston lettuce
Meanwhile place the bacon on sheet pan in the oven. Pour the oil in a medium sauté pan over medium heat. While that is going, coat your sliced jalapenos with about three tablespoons of flour. Mix the remaining flour with the cornmeal. Drop the dusted jalapenos in the eggs, then in the cornmeal. The jalapeno slices should now be covered completely with the cornmeal mixture. Pan fry them for about a minute or so on each side. You are looking for a golden brown color. Place them on a paper towel and set aside. Take the crispy bacon out of the oven and place it with the jalapenos.
Gently place the burgers on a hot, oiled grill or broiler and cook for three to four minutes on each side. Do not press down too hard on the burgers during cooking because this will cause the cheese to run out. While your burgers are on the grill, slice the buns in half, butter the cut side, and put them on a sheet pan butter side down on the bottom of your oven and toast them till they are browned.
Lastly, place a piece of the bib lettuce on the bottom bun followed by the burger, another piece of lettuce, three jalapeno slices and then the bacon.
We hope you enjoy! These burgers are sure to be a hit this summer. Share your Best Burger in the City photos or your own recipe additions in the comments!
Looking for more of Chef Joe’s tasty creations? Stop by iPlay America’s Game Time Bar & Grill any day of the week, and check out our menus online.