The CHA! Burger

Servings: 4
Peraration Time: 35 minutes

  • INGREDIENTS:
  • 1 1/2 lbs. Ground Chuck
  • 2 tbsp. Blackening Spice (see recipe)
  • 6 oz. Crispy Fried Onions (see recipe)
  • 18 slices Bacon Brand Thick-sliced bacon
  • 4 slices Pepper Jack Cheese
  • 4 tbsp. CHA! Ranch Sauce (three parts ranch to one part CHA!)
  • 12 slices CHA! Pickles (see recipe)
  • 4 Onion Rolls
  • 1 tbsp. Butter

  • PREPARATION:
  • 1. Form ground meat into 6 ounce patties
  • 2. Coat patties with Blackening Spice
  • 3. Prepare CHA! Ranch Sauce
  • 4. Cook bacon
  • 5. Prepare crispy onions
  • 6. Grill patties to medium (internal Temp 135 F), melting cheese on top at end
  • 7. Spread each bun with butter and grill on griddle until warm and toasted
  • 8. Place burger patties on bottom section of each bun
  • 9. Place 2 slices of bacon on top of cheese on each patty
  • 10. Top each burger with 1 ounce of crispy onions
  • 11. Drizzle 1 tablespoon of CHA! Ranch Sauce over each burger
  • 12. Place 3 CHA! pickles on each burger
  • 13. Top with bun lid and secure with frill pick
Crispy Fried Onions

  • INGREDIENTS:
  • 1 Vidalia onion — large
  • 1 cup Buttermilk
  • 2 cups Flour
  • 2 tsp. Blackening Spice (see recipe)
  • 1 tbsp. Salt

  • PREPARATION:
  • 1. Slice onions 1/8 inch thick
  • 2. Soak in buttermilk for at least 2 hours or overnight
  • 3. Mix flour, blackening spice and salt together
  • 4. Remove onion slices from buttermilk and dredge in flour mixture
  • 5. Take floured onions immediately into 375 degree oil and fry until golden brown
CHA! Pickles

  • INGREDIENTS:
  • 12 Pickling cucumbers — kirby
  • 2 cups Warm water
  • 1 3/4 cups White wine vinegar
  • 1 cup Fresh dill — chopped
  • 1/2 cup Sugar
  • 8 tsp. Minced garlic
  • 1 1/2 tsp. Kosher salt
  • 1 tbsp. Pickling spice
  • 1 tbsp. CHA! by Texas Pete
  • 3 sprigs Fresh Dill

  • PREPARATION:
  • 1. Mix water, vinegar, chopped dill, sugar, salt, garlic, pickling spice and CHA! together in a large bowl.
  • 2. Stir until sugar and salt dissolve, add cucumbers and allow to sit for 2 hours
  • 3. Remove cucumbers to three 1.5 pint wide mouth jars
  • 4. Ladle in liquid from bowl to cover cucumbers and add one sprig of dill to each jar
  • 5. Refrigerate for 10 days before eating
Blackening Spice

  • COMBINE ALL INGREDIENTS:
  • 4 tsp. Paprika
  • 2 tsp. Granulated Garlic
  • 2 tsp. Onion Powder
  • 2 tsp. Italian Seasoning
  • 2 tsp. Salt
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Black Pepper
  • ½ tsp. White Pepper
  • ½ tsp. Chipotle Powder
  • ¼ tsp. Ground Mustard
  • ¼ tsp. Ground Ginger

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