Best New Jack City Burgers Recipes

MINI BLACK JACK BURGERS

Mini Black Jack Burgers image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 12 mini burgers

Number Of Ingredients 21

Ingredients

1 1/2 pounds ground turkey
Kosher salt and cracked black pepper
1/2 cup shredded Monterey Jack cheese
1 teaspoon Dijon mustard
1 dash Worcestershire sauce
Blackening Spice, recipe follows
Olive oil, for cooking
12 soft dinner rolls, split
2 Roma tomatoes, sliced
Special Sauce, recipe follows
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 teaspoon Sriracha
1 teaspoon pickled relish
Juice of 1/2 lemon

Steps:

Heat a large cast-iron griddle over medium-high heat.
Add the ground turkey to a large mixing bowl and sprinkle lightly with salt and pepper. Stir in the cheese, mustard and Worcestershire sauce and mix until combined. Form the meat mixture into 12 equal patties. Sprinkle both sides of the patties with the Blackening Spice.
Brush the griddle with some olive oil using a clean tea towel. Cook the burgers for 3 to 4 minutes per side. Serve on split rolls topped with the tomatoes and Special Sauce.
Whisk together the salt, black pepper, cayenne pepper, garlic powder and onion powder, and transfer to a small plate.
Combine the mayonnaise, ketchup, mustard, Sriracha, relish and lemon juice in a bowl.

MEXICO CITY-STYLE BURGERS

Mexico City-Style Burgers image

Provided by Bobby Flay | Bio & Top Recipes

Categories main-dish

Time 4h50m

Yield 4 burgers

Number Of Ingredients 17

Ingredients

1 1/2 cups red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, peeled, halved and thinly sliced
1 to 2 tablespoons pickled jalapenos, finely diced
2 to 3 small dill pickles, finely diced
2 tablespoons cilantro leaves, chopped
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup ketchup
1 to 2 tablespoons adobo sauce (depending on how spicy you prefer it)
Canola oil, for brushing
1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
4 potato buns, split
8 slices Monterey Jack cheese
1 ripe Hass avocado, peeled, pitted and sliced

Steps:

Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
For the pickled red onions: Bring the vinegar, 1/4 cup water, sugar and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
For the pickled jalapeno relish: Combine the jalapenos, pickles, cilantro, olive oil and salt and pepper to taste in a small bowl. Cover and let sit at room temperature for at least 15 minutes before serving.
For the chipotle ketchup: Stir together the ketchup and adobo sauce in a small bowl. Use right away or cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
Grill, covered, until golden brown and slightly charred on the first side, 3 to 4 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, about 4 minutes for medium.
While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
Place the burgers on the bottom buns. Top with the chipotle ketchup, pickled jalapeno relish, pickled red onions, avocado and the top buns and serve immediately.