Photo by: Josh Power Photography/National Hamburger Festival
Stephanie Yost's blue-ribbon burger is big in size and
on taste. With jalapeños, BBQ sauce, bacon, and ranch dressing—to name just a few of its many toppings—each beefy bite is at once hot, sweet, salty, and cool. It's no wonder this took first place at the National Hamburger Festival
! Runners-up included the Sweet Tart Mini Burger
and the 1800 Taco Burger
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ingredients: Add all to shopping list
1 lb ground beef
1½ tsp chuckwagon seasoning (recipe below)
¼ cup Mexican beer
1/8 cup brown sugar
8 slices bacon, cooked and crumbled
4 jalapeño peppers, chopped
1 cup french-fried onion straws
4 slices cheddar cheese
½ cup BBQ sauce (such as Bullseye)
4 slices red onion
4 romaine lettuce leaves
½ cup ranch dressing
4 onion buns, toasted
1 Tbsp salt
1¼ tsp paprika
1¼ tsp ground black pepper
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground cayenne pepper
¼ tsp ground turmeric
¼ tsp ground coriander
At a glance:
1. In a medium mixing bowl, add ground beef, chuckwagon seasoning, beer, and sugar. Mix until just incorporated. Do not overmix. Make 4 equal patties. Let rest about 15 minutes.
2. Meanwhile, fry bacon until crisp. Drain and crumble, reserving bacon grease. Add chopped jalapeños to grease; fry 5 minutes. Set aside.
3. Place burgers on grill, turning once until meat reaches desired doneness, about 7 minutes per side for medium rare. In last 2 minutes of grilling, add jalapeños, bacon, french-fried onion straws, and cheese to each burger. When cheese has melted, remove from grill and let rest about 5 minutes.
4. Toast buns. Spread BBQ sauce on bottom half of bun and add lettuce, burger, and onion. Spread ranch dressing on top half of bun. Serve and enjoy!