Truth be told, ever since we first had these awesomely delicious burgers in a pub in Sutter Creek, I’ve been looking for an excuse to make them at home. Father’s Day, as it turns out, is just the excuse needed.
While dear old Dad might be the one in charge of grilling up the burgers, everything else will need to fall under Mom’s domain – from baking the Milk Rolls for the buns to the heat of the sauce and crispy onion strings that make these burgers unique.
Sure, there’s a lot of work involved, but what’s that saying about getting out of life just what you put into life? And besides, it’s Father’s Day. Dad deserves a burger that is so awesome, all other burgers will run and hid in shame. Okay, maybe not but this sure will beat out most burgers in the “wow” department.
Happy Father’s Day to Dads Everywhere!
Spicy 49er Miner Burgers
4 Milk Bread Rolls, recipe follows
Sriracha Aioli as desired, recipe follows
Crispy Onion Strings, recipe follows
6 slices Bacon, 1-1/2 slices per burger
2 lbs Ground Chuck, divided
6 whole Pickled Jalapeno Peppers
4 slices Pepper Jack Cheese
1 large Tomato, sliced
Handful Arugula as desired
Milk Bread Rolls
3 tablespoons Water
3 tablespoons Whole Milk
2 tablespoons Bread Flour
2 1/2 cups Bread Flour
2 tablespoons Dry Milk
1/4 cup Sugar
1 teaspoon Salt
1 tablespoon Instant Yeast
1/2 cup Whole Milk
1 large Egg
1/4 cup Butter, melted
To make the Starter: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the starter to a small mixing bowl or measuring cup and let it cool to room temperature.
To make the dough: Combine the starter with the remaining dough ingredients, then mix and knead until a smooth, elastic dough forms. Note: To kneed the dough, work dough by hand or use hook attachment with an stand-up mixer.
Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
Gently deflate the dough, divide it into 4 equal pieces, and shape each piece into a ball.
Place the rolls into a lightly greased 9-inch round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
Heat the oven to 350 minutes. Brush the tops of rolls with milk and bake for 25 to 30 minutes, until golden brown on top.
Remove the rolls from the oven. Allow rolls to cool in the pan for 10 minutes, then transfer to a rack to cool completely.
When ready to use, split rolls to create hamburger buns. Lightly brush with butter, grill to toast. Keep warm until ready to assemble burger.
1 cup Mayonnaise
2 tablespoons Sriracha Hot Sauce
1 lime, juiced
Stir mayonnaise and sriracha hot sauce together in a bowl until the color is consistent; add lime juice and stir.
Crispy Onion Strings
1 whole Large Onion, thinly sliced
2 cups Buttermilk
2 cups Flour
3 tablespoons Salt
1 tablespoon Ground Black Pepper
1/4 teaspoons Cayenne Pepper
3 cups Canola Oil
Slice onions as thinly as possible, break into rings. Place onion in a baking dish and cover with buttermilk for at least one hour.
In a mixing bowl, combine flour, salt, pepper and Cayenne Pepper. Set seasoned flour aside until ready to use.
When ready to fry, heat oil to 375 degrees. Fry onions a handful at a time. Grab some onions from the buttermilk, toss into the flour mixture, shake off excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are all fried.
Keep onion strings warm until ready to use.
To Create the Spicy Gold Miner Burgers: Cut bacon slices in half. Fry bacon until crisp. Drain on paper towels, set aside until ready to use.
Divide the ground beef into four equal portions. Roll each portion of meat into a ball, flatten to create a patty. Press thumb into the center to create an indentation, with the outer part of the patty thicker than the center for even cooking. Set patties aside until ready to grill.
Remove stems from the Jalapeno Peppers, split peppers in half lengthwise and remove seeds. Set aside until ready to grill.
Slice tomato into four thick slices. Set aside until ready to use.
Heat grill to medium heat. Place burger patties and Jalapeno Peppers on the grill. Cook burgers about 6 minutes per side or until desired doneness is reached. Turn peppers as needed to roast without burning. When the peppers are soft and roasted, remove from grill and hold until ready to use.
Just before pulling hamburger patties from grill, top with slices of Pepper Jack Cheese. Let cheese melt. Pull burgers and set aside.
To assemble: Have rolls toasted and ready. Brush rolls with Sriracha Aioli. Place bottom rolls on individual plates or a large serving platter. Top with roasted peppers, hamburger patties, bacon slices, onion strings, tomato slices and Arugula. Place top rolls and secure with cocktail skewers. Serve with seasoned fries.