The Texas Burger
The Texas Burger
Today is National Burger Day. So there is that… That is not why I made this burger. I did so because one of my favorite shows to watch is the “The Kitchen” on Foodnetwork. Geoffry Zakarian is my guy. I end up picking up great tips, recipes and ideas from their show.
So they have a contest around burgers by state. So I started thinking about The Texas Burger. Houston’s Hickory Burger is one of my favorites. It has BBQ sauce which is very Texan. We are also known for beef and BBQ brisket so I thought I would make a brisket/pot roast and grind it up into my 80/20 ground beef mixture. Got to have some local Texas bacon. Cheddar cheese and finally an ode to Chuy’s Mexican Food I whipped up Jalapeno Ranch. All of that Texas goodness between…. you got it.. Texas Toast. Drops the Texas mic, grabs belt buckle and spits. Okay none of that happened.
Such a great burger! I was worried the Texas Toast my have trouble standing up to the BBQ sauce and Jalapeno Ranch so I put them under the broiler to toast them up and to give them some structure. No sides needed for this burger. A Shiner Bock is all you need.
J-dawg Sauce (recipe in the blog) with an extra kick of BBQ sauce in it and a little mustard.
Jalapeno Ranch (recipe in the blog)
Mexican Pot Roast / Brisket (recipe in the blog)
1 lbs of 80/20 free range organic Texas beef
Texas thick cut Bacon (2 slices)
Shredded Cheddar Cheese
Shiner Bock Beer
1. Make your sauces, shred your cheese.
2. I re-ground my 80/20 ground beef with my cooked brisket. You obviously wont use all the brisket in this mixture so grind in about 1/4 or 1/2 pound. I made four patties. I also loosely packed my meat..a tip I picked up from GZ on his burger he made a while back.
3. I crumbled my crispy bacon on top of my patty. On my toasted Texas Toast I slathered Jalapeno Ranch on the bottom and my BBQ sauce on top. Topped my bacon covered patty with fresh extra sharp cheddar cheese (not melted).