Come to Mama!
Every bite of this juicy flavoursome chuck steak burger was divine, the awesome flavour from the 80/20 chuck steak, twice minced with sweet-cure unsmoked bacon, jalapeños, salt and black pepper, flat top seared and loaded with American cheese melted under a steam cloche then topped with crispy bacon, jalapeños, red onion, tomatoes and a burger ketchup sauce, wrapped in a iceberg leaf as I’m gluten free is a private moment of joy! I do miss those days where I would have stuffed this beauty in a butter basted bacon fat pan toasted brioche bun!
Ingredients
(makes 4)
The Burger
1kg chuck steak minced
24 rashers unsmoked streaky bacon
480g (240g drained) jar pickled jalapeños
Himalayan sea salt
Fresh ground black pepper
Olive oil
8 slices cheese
1 red onion thickly sliced in whole rounds
1 beef tomato sliced in to 4
1 iceberg or 4 brioche buns
Burger Sauce
4 tbsp mayonnaise
2 tbsp tomato ketchup
1 tsp apple cider vinegar
1 tsp Dijon mustard
Dice 12 rashers of bacon and place in a large bowl along with the chuck mince, salt, pepper and half of the jar of jalapeños chopped. Mix well by hand, divide in to 4 and form into patties. Place a cast iron skillet on to a medium high heat and cook the remaining 12 rashers of the bacon crispy, reserve to one side.
In the same pan add a dash of olive oil once medium hot place your 4 burgers and sear for 3 minutes without touching, turn over and cook for a further 2 minutes, place 2 cheese slices on top of each burger and 3 rashers of bacon then add 100ml water and pop a lid on to steam the burgers for 1 minute keeping all the moisture in and melting the cheese.
Take off the heat and assemble in your iceberg leaves with the burger sauce first, followed by the burger topped with the jalapeños, red onion and tomatoes and a final extra drizzle of burger sauce.
If you are using brioche buns, in the skillet that you cooked the bacon and burgers, add a large tbsp butter then toast the buns in this bacon butter burger fat until lightly golden brown.
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