Thick, juicy, freshly ground burgers. What’s better than that?
Well, let me tell ya’.
For one, I added these beer-soaked onion straws which are just shy of being the greatest thing on this planet. To do it the right way, make a double (or triple) batch and you’ll have a big bowl on the side to dip into the chipotle mayo.
Which brings us to the chipotle mayo. Burgers, onion straws, fries, sandwiches, good, really good, really really good, wow.
Add some smoked bacon and cheddar cheese to that and you’ve got one ridiculously dribbly, messy, juicy burger.
Eat, enjoy, repeat!
P.S. If you’d like to grind your own meat, but do not have a meat grinder, you can easily do it in a food processor. Here’s an easy step-by-step to show you how: How to Grind Your Own Meat
Juicy Sirloin Burgers
(makes 8 plump burgers)
- 2 lbs ground Sirloin
- 1 lbs ground Brisket
- Applewood Smoked Bacon
- 4 slices sharp cheddar
- Beer-Soaked Onion Straws, recipe below
- Chipotle Mayonnaise, recipe below
- 8 buns, of your choice
Heat grill to medium-high. Mix together the ground sirloin and ground brisket, handling the meat as little as possible. Form 8 patties and season generously with salt and pepper. Grill for about 3-4 minutes on each side.
Beer-Soaked Onion Straws
- 1 large yellow onion
- 1 bottle of beer, your choice
- 2 cups of flour
- 2 quarts canola oil
Using a mandoline (or a very sharp knife) slice the onions very thin. Place in a large bowl and pour the beer over top. Allow to soak for about 30 minutes to an hour.
In a separate bowl add flour, generous amount of salt and pepper.
Heat the oil in a large pot to 375 degrees.
When ready to fry, dip the onions into the flour, shake off excess flour, and then drop into the hot oil. Fry for a few minutes or until onions are golden brown.
Remove with slotted spoon and drain on paper towels. Add another pinch of salt while hot.
- ¾ cup Mayo
- ¼ cup sour cream
- 2 chipotles in adobo
- 2 tsp adobo sauce
- ½ lime, juiced
- 1 large garlic clove, minced
Place all ingredients in food processor and pulse until combined. Add salt, if needed.