Gooey Jack Burger Recipes

MINI BLACK JACK BURGERS

Steps:

• Heat a large cast-iron griddle over medium-high heat.
• Add the ground turkey to a large mixing bowl and sprinkle lightly with salt and pepper. Stir in the cheese, mustard and Worcestershire sauce and mix until combined. Form the meat mixture into 12 equal patties. Sprinkle both sides of the patties with the Blackening Spice.
• Brush the griddle with some olive oil using a clean tea towel. Cook the burgers for 3 to 4 minutes per side. Serve on split rolls topped with the tomatoes and Special Sauce.
• Whisk together the salt, black pepper, cayenne pepper, garlic powder and onion powder, and transfer to a small plate.
• Combine the mayonnaise, ketchup, mustard, Sriracha, relish and lemon juice in a bowl.

SANTA FE BURGER

Steps:

• Preheat the oven to 375 degrees F.
• Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
• To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
• Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
• Toasted Burger Buns
• I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

GOOEY JACK BURGER

Steps:

• Cut cheese into 16- 18 thin slices.
• In a bowl, combine ground beef and 1/4 C of the barbecue sauce.
• Mix until well combined.
• Divide the mixture into 8 or 10 equal amounts.
• Shape into patties.
• Place slices of cheese on the patties then place patties together so the cheese is in the center and pinch the edges shut. You should have 4 - 5 patties.
• These burgers can be cooked on the grill, under the broiler, baked or pan-fried.
• Once your burgers are done top with cheese.
• Serve on toasted hamburger buns with your choice of condiments and the remaining barbecue sauce.

NEW JACK CITY BURGERS

Steps:

• Make the salsa verde: Preheat the oven to 450 degrees F. Lay out the tomatillos, red onion and jalapeno on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast until slightly charred and softened, about 10 minutes. Remove from the oven and let cool slightly. Transfer to a food processor and puree until smooth. Add the cilantro and lime juice, season with salt and continue to puree until smooth. For a thicker salsa, pour into a cheesecloth-lined strainer and let drain.
• Make the burgers: Preheat a grill or grill pan to medium high. Form the chorizo into 4 balls, then flatten with your palm. Season them with salt.
• Oil the grill grates. Place the patties on the grill and press with a spatula to form thinner patties. Cook, without moving, until a good crust forms on the bottom, 3 to 4 minutes.
• Flip and cook for another 2 to 3 minutes. Reduce the heat to medium low and top each burger with a slice of cheese; cover and let the cheese melt, about 1 minute. Remove the burgers and place on the toasted buns with the salsa verde, avocado, red onion and some piquillo peppers.

MONTEREY JACK BURGERS

Steps:

• Combine shredded cheese, pepper sauce, ground beef, chopped onion, and salt and pepper.
• Mix well, let stand for about 10 minutes and then shape into 8 burgers.
• Grill for about 5 to 6 minutes per side or to desired doneness.
• Brush inside of buns with butter and place cut side down on grill to brown very lightly.
• Serve burgers on warm buns with your favorite toppings.

GOOEY TOMATO BURGERS

Steps:

• Divide ground beef into 8 flat patties.
• Put one slice of cheese each of four of the patties.
• Place the un-cheesed patties on top of the cheesed ones.
• Smash them closed, make sure they aren't too fat.
• Season the burgers however you want, garlic is a must.
• Place the four burgers in a skillet and brown a little while on each side.
• Once they are browned and holding together well, add both cans of sauce.
• Let the sauce and burgers simmer until cooked through.
• Its ok if some of the cheese oozes out, it flavors the sauce.
• Serve over cooked pasta or by itself.

JACK-O'-LANTERN BURGERS

Steps:

• In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well. Shape into 10 patties. Grill, broil or pan-fry until the meat is no longer pink. , Cut eyes, nose and mouth out of each cheese slice to create a jack-o'-lantern. Place cheese on burgers; cook until cheese is slightly melted, about 1 minute. Serve on buns.

BIG GOOEY MESSY BURGERS

Steps:

• Brown hamburger and onion. Drain well. Add other ingredients, simmer 15 minutes, put on hamburger buns and enjoy:).