Gourmet Cheeseburgers with Fried Jalapenos
What happens when you combine some the best grass fed beef in North Carolina with my imagination? An amazing recipe for Gourmet Cheeseburgers with Fried Jalapenos and a Garlic Aioli! I think I may just call it The Charlotte Fashion Plate Burger!
Let’s talk BEEF…I had the pleasure of meeting Steve Whitmire last year during a visit to The Carolina Meat & Fish Co. His passion for his cattle…and for the grass they eat…is apparent in every word he speaks when it comes to his ranch, Brasstown Beef. I have often heard him refer to himself as more of a grass farmer than a cattle rancher…this speaks volumes to me. Aside from the 80/20 ground beef that I used in this recipe, you should definitely try out the well-marbled steaks they have available. If you are local to Charlotte, stop in the market or you can now visit Brasstown Beef’s website and order for yourself. I also know that some of the finest restaurants along the east are now offering their fabulous beef on their menus!
What you need:
- 1 lb. Brasstown Beef ground 80/20 beef (this makes 3 generous burgers)
- 1/2 cup shredded white cheddar cheese
- 1/2 cup shredded yellow cheddar cheese
- 3 white cheddar cheese slices
- 3 eggs (cooked sunny-side up)
- 3 buns (use your favorite)
For the Fried Jalapenos:
- 2 fresh jalapenos (sliced in rounds…I did not remove the ribs or seeds)
- 1/2 C beer
- 1/3 C AP flour
- 1/4 C rice flour
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg
- canola oil for frying
For the Garlic Aioli:
- 1/2 C mayo
- juice of one small lemon or juice of 1/2 large lemon
- 1 TBSP light olive oil
- 2 cloves minced garlic
You can prepare the Garlic Aioli ahead of time and store in fridge. Whisk all of the ingredients in a bowl to fully incorporate.
Prepare your batter for the fried jalapenos by combining all of the ingredients except for the oil in a bowl. Whisk. If the batter is too runny, add a touch more flour. If it is too thick, add a touch more beer.
Combine the ground beef in a bowl with the shredded cheddar cheeses. Mix well so as to incorporate cheese throughout the burger. To form patties, I like to use this stuffed burger mold from Amazon…click here to purchase. This mold will make three generous size patties. Set aside and start preparing your jalapeno slices.
Heat up the canola oil in a non-stick skillet. Place the jalapeno slices into the batter and coat. Once the oil is hot enough, drop a few in at a time. Allow to brown on both sides. Place on paper towel and salt.
Once the jalapeno slices are finished, start cooking the burgers and heat up a separate non-stick skillet for the eggs. I prefer my burgers medium-rare…you can cook to your liking. Add the sliced white cheddar cheese to the burger at the final stage of the cooking process. Fry the eggs sunny-side up.
To assemble, place the cheeseburger on your fresh bun, top with the egg, then top the egg with 3 to 4 of the fried jalapeno slices. Place a generous smear of the garlic aioli on the bun and dig in!
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