If you’re a tenderfoot, this one’s definitely not the ticket for you, as it packs a wallop with heat and it’s mellowed with the introduction of pickled and sweet aspects running rampant through the burger.  The golden rule typically calls for only salt and pepper as seasoning for the patties, however in this case there’s an exception, as the spices get blended into the meat to pack an extra wallop.  Pickle the veggies the day before and the caramelized onions can also be cooked ahead of time.

Make sure you have enough napkins to go around as you’ll will need to wipe the juices running down your chin and the sweat off your brow.


2 medium onions – chopped in a medium dice

2 TBSP Dijon Mustard – preferably Grey Poupon

2 TBSP Clover honey

2 TBSP olive oil

Kosher salt and fresh cracked pepper

In a medium sauce pan, heat the olive oil and add the onions with some salt to start sweating them.   Braise them over low heat for about 30 minutes.  In the last 5 minutes, incorporate the Grey Poupon and the honey and season with some Kosher salt and fresh cracked pepper.


1 cup of ACV

1 cup of white vinegar

1 cup of water

½ cup of white granulated sugar

½ TSP turmeric

½ TSP coriander seeds

1 TSP mustard seeds

2 TBSP Kosher salt

3 small Kirby cucumbers

2 cloves of garlic – peeled and smashed

2 jalapeños – sliced with their seeds

½ red onion – sliced

Thinly sliced fennel

1 apple (don’t add the apple to the pickling – to be peeled and sliced thinly the next day)

Heat the vinegars, wager, sugar, salt, garlic and spices in a small pot bring to a boil to dissolve the sugar and salt.  Add the veggies into 2 large mason jars and pour the cooled pickling liquid over them. The next day take out some of the pickled veg and mix in the sliced apples alalow to sit for about 15 minutes.


8oz each beef brisket, short rib meat and sirloin – ground by the butcher

½ TSP each of cayenne, cumin, Kosher salt and fresh cracked pepper

4 sesame seed potato buns

4 slices of sharp white cheddar

Homemade chipotle mayo

Mix all ground meats (ensure they’ve stayed in the fridge so they are very chilled) and dry spice with salt and pepper ingredients.  Don’t overmix – form 4 patties and make an indentation on the top of each with your thumb.  Heat up the cast-iron pan or a griddle with a bit of oil or some butter till very hot. Cook patties for about 3 minutes on one side without turning and then do the same with the other side then place a slice of cheddar on top of each patty add 1 TBSP of water and cover to melt the cheese for about 30 seconds.  Spread some butter on the sliced buns and place them over the griddle to toast them.

Remove the patties from the heat and allow them to rest for about 5 minutes.  Spread the onion jam on the bottom bun, the chipotle mayo on the top bun, place the patty on the bun and finish with the hot veggies pickles and a spear a wooden skewer through the burgers with a cherry tomato for color.

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Pantry Rat