The B.A. Burger
A simple and satisfying burger that will warm your soul on a cool spring evening at Camp.
- 2 lbs Beef Burger
- 2 1/2 Tablespoons cajon seasoning
- 1 Teaspoon lime juice
- Few pinches of salt and pepper
- 1 Yellow Onion
- 2 Tablespoons butter, oil, or bacon grease
- 5 Jalapeno's
- 8 slices pepper jack cheese
- Side fixings optional
- Lemon Aioli of sorts
Set at 3 notches from the top and adjust appropriately depending on coals or open flame.
Heat up a cast iron pan with your butter or oil. Bacon grease is a favorite. Slice onion and add to cast iron pan. Watch your onions while you patty the burgers, stirring as needed.
Begin Roasting 4 of your jalapeno's. Roast till soft and blackened. Once cooked, slice in half long ways, remove the seeds or leave them depending on your desired heat, and lastly remove the outside casing. Set aside until your burgers are ready to be topped. See step 14.
Mince 1 jalapeno with seeds and add to the burger. If jalapeno isn't minced or well chopped it will cause the burger to break apart. Combine the cajun seasoning, lime juice, and salt and pepper. Add egg if using lean wild game. Hand mix for 5 minutes. This will promote some protein extraction binding the burger and help keep the burger juicy.
*Important - Reference your burger buns before making your patties. Your burgers should have a larger diameter compared to your buns. If using smaller burger buns you should be able to get 6 burgers out of 2lbs. If using standard size buns you should be able to get 4 burgers out of 2lbs.
Divide burger appropriately to make at least 4, 1/2 lb burgers. Hand patty the burgers. When you have your coals or open flame ready start cooking your burgers. Cook till you are a few minutes to your preferred internal temp.
Add one slice pepper jack cheese. Add caramelized onion. Add 2 slices of roasted jalapeno. Top with another slice of pepper jack cheese. Enjoy!