New Jack City Burgers Recipes

MEXICO CITY-STYLE BURGERS

Steps:

• Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
• For the pickled red onions: Bring the vinegar, 1/4 cup water, sugar and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
• For the pickled jalapeno relish: Combine the jalapenos, pickles, cilantro, olive oil and salt and pepper to taste in a small bowl. Cover and let sit at room temperature for at least 15 minutes before serving.
• For the chipotle ketchup: Stir together the ketchup and adobo sauce in a small bowl. Use right away or cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
• Grill, covered, until golden brown and slightly charred on the first side, 3 to 4 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, about 4 minutes for medium.
• While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
• Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
• Place the burgers on the bottom buns. Top with the chipotle ketchup, pickled jalapeno relish, pickled red onions, avocado and the top buns and serve immediately.

GRAND BURGERS

Steps:

• 1. Preheat oven to 350.
• 2. Add ground beef to a bowl and add the Worcestershire sauce. Add 1/2 teaspoon salt and pepper.
• 3. Add to the bowl 1/2 teaspoon red pepper flakes. Combine with your hands.
• 4. Make six small patties.
• 5. Cook patties over medium-low heat for 5 minutes per side or until desired doneness.
• 6. While the patties are cooking add the six garlic cloves to center of pan and cook 3 to 4 minutes or until tender.
• 7. Let patties cool slightly on a paper towel with the garlic.
• 8. In the same, skillet cook the onion until tender, about 4 minutes.
• 9. Cook the bacon according to the box.
• 10. Take each biscuit and pull apart to make 12 halves.
• 11. Use a small class or biscuit cutter to cut the cheese into six circles.
• 12. Put a piece of cheese on six halves the biscuits.
• 13. Put a patty on top of the cheese.
• 14. Cut the bacon into and put a half on top of each patty.
• 15. Put a slice of onion on top of bacon. Then smash each garlic clove and add to the top of onion.
• 16. In a small bowl, stir together the mayo and mustard. Add the rest of the salt, pepper, and red pepper flakes. Stir together.
• 17. On the other six halves of biscuits add a teaspoon of the sauce.
• 18. Grease a cookie sheet. Take the biscuit with the sauce on it and put over the top of the biscuit with the meat on it. Pull top over to the bottom and press to seal around the burger.
• 19. Cook on greased cookie sheet for 15 to 20 minutes. Extra sauce can be made for dipping.