Ring O Fire Burger
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|2 lb||skirt steak (ask butcher to grind it for you)|
|1/2 c||onions, carmelized|
|8 oz||bacon, cooked and chopped|
|8 oz||horseradish cheese, grated|
|3 Tbsp||pickled jalapeno, chopped|
|2||onions (not part of the carmelized onion)|
|12 oz||franks hot sauce|
|2||stalks of tarragon leaves|
|1 dash(es)||hot sauce|
|salt and pepper|
|1 bottle||canola oil|
|8||bakery style hamburger buns|
Old Hickory, TN (pop. 23,407)
Member Since Apr 2010
I wanted to enter this in the grillin contest but chickened out. This burger has quickly become a family favorite. Don't let the amount of ingredients scare you. Its very simple to put together and its YUMMY!
Slice two onions into 1/8 inch thick slices. Place into a large ziplock and pour Frank's Hots Sauce in the bag. Marinate for 2 hours.
MAYO BURGER TOPPING: In blender combine mayo, basil, tarragon leaves, zest of one lime, juice of lime, pinch of salt & pepper and a dash of hot sauce. Blend until well combined. Put in the fridge while you assemble the rest of the burger.
CARAMELIZED ONIONS: To a pan add 1/2 cup diced onion, a touch of oil and a little salt and pepper. Cook over low heat until nice and brown (careful not to let it burn.). This takes about 30 minutes. Let cool.
BURGERS: Combine skirt steak, carmelized onions, bacon, horseradish cheese, jalapeno with some salt and pepper. vShape into 6-8 patties, then set them aside while you work on the onion rings.
FRIED ONION RINGS: Heat oil to about 365 degrees. Drain raw onion rings into a colander to remove excess liquid. Take a handful of onion rings and dredge in flour (shaking off excess flour.)
Fry onions in oil until golden brown. Drain on paper towel, then repeat with remaining onion rings. (Can be kept warm in a low-temp oven.)
Grill Burgers to desired doneness. Serve on a bakery-style bun topped with the herbed mayo and your crispy, spicy onion rings. Add lettuce, pickle, tomatoes and more sliced jalapeno if you wish! (NOTE: If you can't find skirt steak or it isn't on sale, you can most certainly use a ground chuck or a lean ground sirloin. The skirt steak is delicious.)