BBQ Cheddar Burgers x 2
Serving Size: Makes 6 burgers
2 pounds ground chuck
1 cup pickled jalapeños, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon chili powder
1 1/2 cups barbecue sauce, Napa Jacks
2 cups shredded Brennan's 3- Year Cheddar
½ cup diced sweet onion
6 hamburger buns
Deep River Barbecue-flavored potato chips
Sliced dill pickles
Chopped iceberg lettuce
Adapted From: food 52
The Deep River BBQ Chips on this burger take it to another level of BBQ goodness. Serve with ice cold brews.
Heat your grill to medium-high. Brush the grill with oil to prevent sticking.
To make the patties, combine the chuck, jalapenos, salt, pepper, and chili powder in a large bowl, handling it as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside. Prepare the barbecue cheese: Mix the barbecue sauce, cheese, and onions and set it aside. Do not refrigerate (you will be using it shortly and you don't want it to be really cold).
Place the patties on the grill rack and cook, turning once, until they’re cooked to your preference, 5 to 7 minutes on each side for medium. In the last 3 minutes of grilling, carefully place equal amounts of the barbecue cheese on each patty.
During the last 2 minutes of grilling, place the buns cut-side-down, on the outer edges of the rack to toast lightly. To assemble the burgers, place an equal layer of barbecue kettle chips on each bottom bun. Add a cheese-covered patty on top, followed by a layer of pickles and an equal amount of lettuce. Add the bun tops.