Sunnys Smokehouse Burger Recipes

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SUNNY'S BREAKIN'-THE-FAST BURGER



Sunny's Breakin'-the-Fast Burger image

Provided by Sunny Anderson

Time 20m

Yield 4 burgers

Number Of Ingredients 13

4 ciabatta rolls, sliced in half
4 tablespoons store-bought herbed garlic butter, melted
12 ounces ground chuck (80/20 mix)
4 strips crispy cooked bacon, chopped
1 teaspoon hot or smoked paprika
3/4 teaspoon kosher salt
Freshly ground black pepper
Olive oil, for drizzling
4 slices Asiago cheese
1 jalapeño
3 tablespoons hot sauce, plus additional as desired
3 tablespoons maple syrup
4 sunny-side up fried eggs

Steps:

  • For the rolls: Preheat the oven to 200 degrees F.
  • Scoop a bit of bread out of each roll top to create a well, discarding the scooped bread. Brush the insides, top and bottom, with the melted butter. Close the rolls and wrap individually or together in aluminum foil, then place directly on the oven rack to warm while preparing the burgers, no longer than 20 minutes.
  • For the burgers: Add the ground chuck, bacon, paprika, salt and a few grinds of pepper to a large bowl. Gently mix with your non-dominant hand, using your fingers like a pitchfork so you don't squish the meat. Mound the mixture into a ball and divide in half, then divide each half in half again to make 4 even portions.
  • Add a drizzle of olive oil to a griddle pan over high heat. Gently roll each portion of meat into a ball and place on the pan. Using the back of a plate, a flat lid or a spatula (with no holes), press each ball into a flat patty, slightly larger than the rolls. Cook the patties until they easily release from the griddle, 2 to 3 minutes. Flip, then top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese is melted, another 2 to 3 minutes.
  • Meanwhile, add the jalapeño to the griddle and char on all sides, then remove and finely chop, removing the seeds if you would like less heat.
  • Build the burgers: Whisk the hot sauce and maple syrup together in a small bowl. Remove the rolls from the oven and unwrap. Put a patty on each roll, then drizzle each with the maple hot sauce. Top each with some jalapeño followed by a fried egg and more hot sauce as desired.

SUNNY'S GARLIC RANCH BURGER



Sunny's Garlic Ranch Burger image

Provided by Sunny Anderson

Categories     main-dish

Yield 6 burgers

Number Of Ingredients 12

2 1/2 pounds ground chuck
2 teaspoons Worcestershire sauce
3 scallions (green onions), chopped
3 cloves garlic, grated or very finely chopped
21/2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons olive oil
6 slices Swiss cheese
6 multi-grain hamburger buns
1 head iceberg lettuce
2 to 3 tomatoes, sliced
Hidden Valley® for Everything Topping and Dip

Steps:

  • 1. Season and rest the beef. In a large bowl, using your hands mix together beef, Worcestershire, scallions (green onions) and garlic, seasoning well with salt and pepper. Make 6 even patties and drizzle oil on both sides. Rest room temperature for 1 hour.
  • 2. Cook the burgers. Heat a large grill pan over medium-high heat. Sear patties until golden brown on the bottom then flip and sear until cooked through, about 5 minutes per side. Add cheese 1 minute before removing and allow to melt. Cook in batches, if necessary.
  • 3. Top with cheese and rest. Remove all patties to a plate and place Swiss cheese on each patty. Cover lightly with aluminum foil and to rest 5 minutes before assembling. Serve inside hamburger buns topped with lettuce, tomato and Hidden Valley for Everything Topping and Dip.

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