Uncle D’s Chili and Cheddar Burger
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- 30 oz. ground sirloin
- 6 potato buns, cut in half
- canola oil
- salt and pepper
- 1 recipe uncle d’s chili, recipe follows
- 1 recipe cheddar cheese sauce, recipe follows
- 1 1/2 cups sour cream
- 1 1/2 cups sliced scallions
1To make patties, roll six 5 oz. sirloin balls and form each ball into a patty. Arrange on a tray, cover and refrigerate.
Toast the buns and set aside.
2Heat large skillet over reduce heat to medium and put patties into skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip and cook on the other side for 3 minutes more for medium rare doneness.
To assemble the burgers, put 1 patty on 1 toasted bun bottom. Top the patty with some chili and cheese sauce, 1/4 cup sour cram and 1/4 cup scallions. Cover with the bun top. Repeat with the remaining ingredients. Don’t forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.
3Note: Before you do anything, precut 12 inch square pieces of wax paper, one for each burger. It’s the secret to success and I share it with you now.
If you’re grilling, toast the buns just before the burgers are done. spread a little butter on cut surfaces of the buns, then put them face down on the top rack. Close the lid and a minute or two later, the buns are toasted and ready for toppings.
If you’re not grilling, you can easily toast the buns under the broiler. Put the buns face up on a cookie sheet, put a dab of butter on them and broil for a few seconds. Yes, seconds.
Once the buns are toasted, put the patty, lettuce, tomato and onion over. finish with a little sauce on the bun top. This next step is the most important, and harks back to the old days of burger making. Take one precut sheet of wax paper, wrap the burger and let it sit for 2 to 3 minutes. This will allow the buns to absorb the flavors of the meat and toppings.
4Uncle D’s Chili:
32 oz. ground beef
2 Tbsp. canola oil
1 cup diced red onion
1 green bell pepper, seeded and diced
1 can kidney beans, drained and rinsed, 16 oz
1 Tbsp. ground cumin
2 Tbsp. Hungarian paprika
1 Tbsp. chili powder
1 Tbsp. freshly ground black pepper
1 can tomato sauce, 32 oz.
1 cup Chipotle barbecue sauce
1/2 cup cheddar cheese sauce
1/2 cup sour cream
Heat beef in large skillet over medium heat. Cook, stirring and breaking it up, til browned. Drain off fat. Het oil in another large skillet over medium low heat. Add onion and green pepper and cook,s tirring til softened and onion is translucent, about 10 minutes. Add beans, cumin, paprika, chili powder and black pepper. Increase heat to medium and cook, stirring til the mixture is fragrant, about 4 minutes.
Add browned beef and continue cooking and stirring til well mixed. Add tomato sauce and 1 c up of water. Reduce heat to medium low. Cook, stirring occasionally til mixture thickens, about 1 hour. Stir in chipotle barbecue sauce and season with salt. Top each serving with a tablespoon each of cheddar cheese sauce and sour cream. Serve at once. Serves 4
5Cheddar Cheese Sauce:
2 cups whole milk
1/4 cup (1/2 stick) unsalted butter
1 cup flour
1 cup grated sharp cheddar cheese
1 1/2 tsp. ground cayenne
Sea salt and black pepper
Heat milk in large pan over medium heat til you see bubbles forming on top. Meanwhile, melt butter in another pan and stir in flour to make a roux. Add warm milk, whisking constantly and continue cooking til mixture thickens, about 5 minutes. Add cheese, whisking constantly to mix. Season with cayenne and salt and pepper to taste. Strain through a sieve to remove any lumps before serving.
Makes 3 cups.