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Texas Pete® CHA! Burger

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Ingredients

  • 4 tbsp. CHA! by Texas Pete® Sriracha Sauce
  • 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
  • 12 slices CHA! pickles (see recipe)
  • 4 onion rolls
  • 1 tbsp. butter

Crispy Fried Onions

  • 1 vidalia onion — large
  • 1 cup buttermilk
  • 2 cups flour
  • 2 tsp. blackening spice (see recipe)
  • 1 tbsp. salt

CHA! Pickles

  • 1 tbsp. CHA! by Texas Pete® Sriracha Sauce
  • 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
  • 3 sprigs fresh dill

Blackening Spice

  • 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

Products used in this recipe:


CHA! Sriracha Sauce by Texas Pete®

CHA! Sriracha Sauce by Texas Pete®
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Directions

  1. Form ground meat into 6 ounce patties.
  2. Coat patties with blackening spice.
  3. Prepare CHA! ranch sauce.
  4. Prepare crispy onions.
  5. Cook bacon.
  6. Grill patties to medium (internal temperature 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

  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° F oil and fry until golden brown.

CHA! Pickles

  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

  1. Combine all ingredients