Are you ready for two amazing delicious mouthwatering cheeseburger recipes? It is National Cheeseburger day and there are so many ways to celebrate. I know some of you love being in the kitchen and the thought of creating something so tasty from scratch is equivalent to winning happy hour for a year and some of you prefer to dine out and not have a sink full of dirty dishes. I’m combining the best of both worlds and giving you two recipes with two fabulous ways to eat them, in or out.
The first recipe is The Pig Out burger. It’s a juicy beef burger with all the favorites, pork belly, shrooms, onions and cheese tucked inside of a fluffy buttery brioche bun. It’s a pretty simple recipe so it’s not too hard to tackle even for first timers. For those of you who have no desire to even look at a recipe and don’t want to get your fingers dirty you can grab this bad boy at Paradise Point’s Barefoot Bar & Grill where they will construct this decadent masterpiece for you.
Ground Chuck (8 oz.)
Crispy Fried Onions
Season a burger patty with salt & pepper, cook on the flat top
Butter a Brioche Bun and toast on the flat top
Place a 2 oz piece of pork belly on the flat top and cook until both sides are crispy
Once the burger is cooked to the desired temperature, top with mozzarella cheese
Assemble the burger: Bottom Bun + BBQ Sauce + Mushrooms + Burger Patty with Cheese + Crispy Fried
Onions + Pork Belly + BBQ Sauce + Top Bun.
The second burger is the Smoked Brisket Burger with Tomato Jam. This recipe is a bit more challenging to tackle but I guarantee the flavors you end up with will be enough of a pay off for all your hard work. The SBB is a hearty burger with ground beef, smoked brisket, bacon, cheddar cheese, homemade tomato jam, butter lettuce, Heirloom tomato and onions in between two brioche buns. BTW if you haven’t yet converted to brioche buns, now is the time. They will change your life.
Ground Beef meat balls
Hot smoked brisket
Tomato Jam, see recipe
Room temp sweet butter 2 tbs.
Cook meat ball on flat top by smashing down with spatula to maximize browning surface area, melt cheese on top of patties, and season both sides with kosher salt and pepper. When finished browning, burger will be cooked through, spread 1tbls butter on each half brioche bun. Place bun butter side down on the same flat-top surface until golden brown. Assemble burger: Spread tomato jam on bottom bun, add lettuce, tomato, onion, burger with cheese, brisket, burger with cheese, top bun and skewer to secure it together.
1 whole beef brisket
Brown sugar 1 cup
Spice mix 1 cup
Spice mix equal parts:
smoked paprika, cumin, chipotle powder.
Rub all ingredients into brisket. Let sit for 1 hour. Smoke brisket 10-12 hours at 220 temperature until tender and thermometer reads 190-200. Let rest for 30 minutes to allow juices to settle
Roma Tomatoes 5 lbs
Cinnamon 1 tsp
Reduced Balsamic 1/2 cup
Yields 3 Qts.
Cut Tomatoes lengthwise and put on sheet trays, skin side down, lined with cooling racks. Season with salt and pepper, roast in oven at 225 F for 2 1/2 hrs, rotating the sheet pans every 30 minutes until done. Let cool. Blend one and a half sheet trays of tomatoes in blender. Rough chop remaining tomatoes. Add all ingredients and pan juices to bowl and mix. Adjust seasoning, balsamic, and cinnamon to taste, if needed.
AND for the grand finale….if you guys are in LA and want a juicy quadruple cheeseburger head on over to Krusty’s at Universal Studios. Grab a cheeseburger and a beer! Executive Chef Eric Kopelow spoiled us with this beauty.
Enjoy this delicious holiday all you food lovers!