by aargersi
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aargersi's Notes:
Expand2 pounds ground chuck Ask a question about this ingredient
1 cup nacho style pickled jalapeños - chopped up Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
1 teaspoon chili powder Ask a question about this ingredient
1 1/2 cup BBQ sauce (either your favorite, or you can use my recipe at the end of instructions) Ask a question about this ingredient
2 cups shredded smoked sharp cheddar cheese Ask a question about this ingredient
1/2 cup diced sweet onion (I use Texas 1015, naturally) Ask a question about this ingredient
hamburger dills Ask a question about this ingredient
BBQ potato chips (kettle style is best) Ask a question about this ingredient
chopped iceburg lettuce (we are going for crunch, not vitamins here!) Ask a question about this ingredient
Heat your grill to medium high, brush the grill with oil to prevent sticking
Ask a question about this stepTo make the patties, combine the chuck, jalapeños, salt, pepper and chili powder in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
Ask a question about this stepPrepare the BBQ cheese - mix the bbq sauce, cheese and onions and set aside – do not refrigerate (you will be using it shortly and you don’t want it to be really cold)
Ask a question about this stepPlace the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. In the last 3 minutes of grilling, carefully place equal amounts of the BBQ cheese topping on each patty. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
Ask a question about this stepTo assemble the burgers, place an equal layer of BBQ kettle chips on each bottom bun. Add a cheese-topped patty on top, followed by a layer of pickles, and an equal amount of lettuce. Add the bun tops and serve with an ice cold beer or a big ole' tea.
Ask a question about this stepif you are so inclined - BBQ sauce: ½ cup ketchup 2 tbs Dijon mustard 2-3 dashes hot sauce (Louisiana style or Tabasco) 4-5 drops liquid smoke 1 tbs chili powder 1 tbs Worcestershire sauce 1 tbs blackstrap molasses
Ask a question about this step** additional note a few months later - I do this to form my patties - grab a handful of the meat, softball-ish sized - and gently form a ball. Then - have you ever watched anyone make tortillas by hand? I sort of do that back and forth hand to hand bit for a few tosses then I pat pat pat the meat into a flat disc while corralling the edges with my thumb to keep them smooth and uniform. That way you get a nice patty without overhandling the meat. If you don't drop it.
Ask a question about this stepMe too! I am as likely to stuff them into a PB&J as on to a burger.
Oh Yum Yum Yum!