THE POPPER BURGER
Provided by Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the pepper jelly: In a small bowl, whisk together the corn syrup, raspberry jam, crushed red pepper flakes and garlic powder until well incorporated. Cover and set aside.
- For the breaded jalapeños: Cut the jalapeños into 1/4-inch slices, removing the stems. Place in a small bowl and add the buttermilk. Cover and soak the jalapeños at room temperature for 1 hour or refrigerated up to 48 hours. Drain off the buttermilk and add the jalapeños to a bowl with the flour. With gloved hands, mix the jalapeños into the flour making sure they are well coated. Let them rest in the flour for 5 to 7 minutes, then sift off the excess flour to prepare for frying. (This resting time helps the flour to hold to the jalapeños during frying.)
- In a small saucepan, heat the oil to 325 degrees F.
- Add the jalapeños to the oil and fry, gently turning and mixing the jalapeños to ensure even cooking, until they are light golden brown, 2 to 4 minutes. Strain from the oil and place on paper towels.
- For the burgers: In a small bowl, mix together the salt, pepper, garlic and onion powders, seafood seasoning and seasoned salt. Set aside.
- Form eight 1/4-pound patties from the meat. Sprinkle the seasoning on one side of each of the patties.
- Heat a griddle to medium-high heat (or a large frying pan, or grill).
- Cook the patties 2 minutes on each side or to the desired doneness. To assemble the burgers, stack 2 cooked patties on each bun, then top with 1 to 2 tablespoons cream cheese, 6 to 7 slices of fried jalapeños and 1 to 2 tablespoons of pepper jelly. Enjoy!
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