Stuffed Barbecue Burgers With Beer-Cheddar Fondue
This recipe features juicy stuffed burgers filled with caramelized onions and crispy bacon, served on toasted buns and drizzled with a flavorful chipotle barbecue sauce. Accompanied by a luscious beer-cheddar fondue topping, this dish is a perfect blend of savory flavors for any burger lover to enjoy.
— Constant Cookbook
Ingredients
- 2 lb. ultimate burger blend or ground beef
- 2 oz. caramelized onions
- 4 thick bacon slices, cooked until crispy and crumbled
- Kosher salt and freshly ground pepper, to taste
- 4 hamburger buns, split
- 1 Tbs. unsalted butter, melted
- 1/2 cup chipotle barbecue sauce or your other favorite sauce
- 1 Tbs. unsalted butter
- 1 Tbs. all-purpose flour
- 1/4 cup milk
- 1/2 cup dark ale
- 10 oz. sharp cheddar cheese, grated
Instructions
- Prepare a medium-hot fire in a grill. Place a la plancha cast-iron griddle on the grill, cover the grill and preheat.
- Divide the burger blend into eight 4-oz. portions and shape each into a ball.
- Using a stuffed burger press according to the manufacturer’s instructions, make 4 burgers, stuffing each with one-fourth each of the caramelized onions and crumbled bacon. Season the burgers with salt and pepper.
- Brush the cut sides of the hamburger buns with the melted butter and place, buttered side down, on the plancha to lightly toast, about 30 seconds. Transfer the buns to a plate.
- Place the burgers on the plancha and cook, turning once, about 4 minutes per side, brushing the burgers with the barbecue sauce during the last 1 minute of cooking. Transfer the burgers to a plate.
- Meanwhile, make the beer-cheddar fondue: In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until fragrant, about 1 minute. Slowly whisk in the milk and beer and bring to a simmer. Reduce the heat to medium-low and continue to simmer until the mixture is slightly thickened, 2 to 3 minutes. Add the cheese by the handful, stirring until melted and incorporated.
- Place the burgers on the buns and serve immediately with the beer-cheddar fondue. Serves 4.
- Recipe by Adam Fleischman, Chef/Owner of Umami Burger.
Yield
Serves 4.
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