Best Alley Burgers The Whole Truck Burger Recipe Chatelainecom Recipes

Whole Truck Burger image

Provided by Cooking Channel

Time 25m

Yield 3 servings

Number Of Ingredients 12

12 ounces Angus chuck ground beef
Kosher salt and freshly ground pepper
12 strips bacon
3 sesame seed burger buns
3 organic free-range eggs
4 1/4 ounces Quebec cheese curds
3 leaves lettuce, for serving
6 slices heirloom tomato, for serving
9 slices dill pickle, for serving
15 slices jalapeno, for serving
6 slices red onion, for serving
3 teaspoons Portuguese pepper aioli or your favorite aioli, for serving

Steps:

Preheat the grill to high heat.
Sprinkle the beef with salt and pepper and form into 3 patties. Grill to desired doneness.
Meanwhile, alongside the beef on the grill, cook the bacon to desired crispness and toast the buns. Fry the eggs sunny-side up on the grill, and then transfer to a plate.
When the burgers are almost done cooking, top with the cheese curds.
Top each burger patty with 1 egg, 4 strips of the bacon, 1 lettuce leaf, 2 tomato slices, 3 pickle slices, 5 jalapeno slices, 2 onion slices and 1 teaspoon of the aioli and serve on the toasted buns.

All-American Burgers image

Provided by Bobby Flay

Categories main-dish

Time 25m

Yield 4 burgers

Number Of Ingredients 11

1/2 cup mayonnaise
2 tablespoons roasted red pepper puree
2 teaspoons adobo sauce
Kosher salt and freshly ground black pepper
Canola oil, for brushing
1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
4 sesame seed buns, split
8 slices American cheese
Yellow mustard, for serving
Shredded iceberg lettuce, for serving

Steps:

Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
For the fry sauce: Combine the mayonnaise, roasted red pepper puree and adobo sauce in a small bowl and stir together until smooth. Season with salt and pepper to taste. Use right away or cover and refrigerate for at least 1 hour to allow flavors to meld.
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, about 3 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.
Spread some yellow mustard on the bottom buns and spread some of the fry sauce on the top buns. Place the burgers on the bottom buns. Top with the shredded lettuce and the top buns and serve immediately.