This big beef burger is topped with Colby cheese, roasted jalapenos, goat cheese, bacon and a beautiful chipotle mayonnaise.
Directions for: Big Popper
Ingredients
Goat Cheese6 oz goat cheese
Roasted Jalapenos4 whole jalapenos
Canola oil
Kosher salt and pepper
Goat Cheese Pucks2 eggs
1 cup milk
1 cup flour
2 cups panko breadcrumbs
Vegetable oil
Chipotle Mayonnaise(7-oz) can chipotle peppers in adobo sauce
2 ⅛ cups mayonnaise
Assembly2 lb(s) medium ground beef
8 strips bacon
8 slices hot pepper Colby cheese (or other preferred cheese)
4 Brioche-style burger buns
Kosher salt and pepper
Directions
Goat Cheese1. Preheat oven to 350F.
2. To make the goat cheese pucks, crumble goat cheese into a bowl and divide into four equal portions.
3. Roll goat cheese into balls and press between two pieces of parchment paper to form -inch thick pucks.
4. Refrigerate pucks for at least 15 minutes.
Roasted Jalapenos1. To roast the jalapenos, rinse peppers and place on an oven-proof pan; drizzle with oil and season liberally with salt and pepper.
2. Place jalapenos in the oven to roast for 20 minutes, or until brown and plump.
3. Once jalapenos are done roasting, pull stems off, slice peppers lengthwise, remove seeds, and set aside.
Goat Cheese Pucks1. Preheat deep fryer to 375F or heat a heavy-bottomed pot with -inch of vegetable oil over medium high heat.
2. To bread the goat cheese pucks, prepare an egg wash by whisking together eggs and milk in a small bowl; place flour in a second small bowl, and panko bread crumbs in a third small bowl.
3. Toss goat cheese pucks in flour, dip in egg wash, then coat with panko breadcrumbs.
4. Dip pucks back into the egg wash and coat for a second time in the panko bread crumbs.
5. Drop goat cheese pucks into the deep fryer and fry for 90 seconds; if using the stovetop method, drop pucks into the oil and cook for 45 seconds per side, or until golden brown.
6. Place pucks on a baking sheet with the roasted jalapenos.
7. Slide baking sheet into the preheated oven to keep warm while you cook the burger.
Chipotle Mayonnaise1. To make the chipotle mayonnaise, place chipotle peppers and adobo sauce in the bowl of a food processor with mayonnaise; blend until smooth.
2. Cover and refrigerate until assembly.
Assembly1. To form the burger patties, divide ground beef into eight 4-oz balls.
2. Press meat balls between two pieces of parchment paper to form patties; season with kosher salt and pepper.
3. In a skillet over medium heat, cook bacon to desired doneness and set bacon aside on a paper towel to drain, reserving the bacon fat in the pan.
4. Place patties into the skillet with the bacon fat to cook for 4 to 5 minutes on the first side, or until browned.
5. Flip patties and continue cooking for 3 minutes, or until juices run clear.
6. Drape two slices of Colby cheese over each cooked patty to melt and remove burgers from pan.
7. To assemble the burgers, toast burger buns and spread reserved Chipotle Mayonnaise over the top half of the bun.
8. Top each bottom bun with two of the beef patties, two strips of bacon, a roasted jalapeno, and one goat cheese puck.
9. Add top bun and serve.
Tips and Substitutions
Special Equipment: Parchment paper, deep fryer or heavy-bottomed pot
Leftover Chipotle Mayonnaise will keep for about a week if covered and refrigerated.
Source and Credits
Courtesy of Manuel Cantara of MamO Burger Bar
See more: Bake, Beef, Cheese, Comfort Food, Eggs/Dairy, Hot and Spicy, Main, Pork