Chef Toddzilla's Zilla Burger

Name: Chef Toddzilla's Zilla Burger
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 burgers
Ingredients: 6 cloves garlic, peeled; 1 tablespoon olive oil; 2 cups mayonnaise; Kosher salt and freshly ground black pepper; Granulated garlic, for seasoning; 5 jalapenos, diced; 2 large tomatoes, diced; 1/2 medium onion, diced; Juice of 2 limes; Kosher salt and freshly ground black pepper; Granulated garlic, for seasoning; 8 Anaheim chiles; Vegetable oil for frying, plus 1 tablespoon; 2 cups all-purpose flour; Kosher salt and freshly ground black pepper; Granulated garlic, for seasoning; 4 large eggs, beaten; 8 slices Munster cheese; 2 pounds lean ground chuck; 8 ounces bacon, ground; Kosher salt and freshly ground black pepper; Granulated garlic, for seasoning; 4 hamburger buns, split; Shredded iceberg lettuce, for topping

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Level: Easy

Total: 2 hr 15 min
Active: 2 hr

Yield: 4 burgers

Level: Easy

Total: 2 hr 15 min
Active: 2 hr

Yield: 4 burgers

Ingredients

Garlic Mayonnaise:

6 cloves garlic, peeled

1 tablespoon olive oil

2 cups mayonnaise

Kosher salt and freshly ground black pepper

Granulated garlic, for seasoning

Pico de Gallo:

5 jalapenos, diced

2 large tomatoes, diced

1/2 medium onion, diced

Juice of 2 limes

Kosher salt and freshly ground black pepper

Granulated garlic, for seasoning

Chile Rellenos:

8 Anaheim chiles

Vegetable oil for frying, plus 1 tablespoon

2 cups all-purpose flour

Kosher salt and freshly ground black pepper

Granulated garlic, for seasoning

4 large eggs, beaten

8 slices Munster cheese

Burgers:

2 pounds lean ground chuck

8 ounces bacon, ground

Kosher salt and freshly ground black pepper

Granulated garlic, for seasoning

4 hamburger buns, split

Shredded iceberg lettuce, for topping

Directions

For the garlic mayonnaise: Preheat the oven to 350 degrees F. Put the garlic cloves on a piece of foil, drizzle with the olive oil, and close the foil tightly. Bake until the garlic is tender and golden brown, about 20 minutes. Open the foil and let the garlic cool for 10 minutes.
Put the roasted garlic in a food processor fitted with a metal blade and process to make a thin paste. Combine the garlic paste and mayonnaise with some salt, pepper and granulated garlic in a bowl and set aside.
For the pico de gallo: Combine the jalapenos, tomatoes, onion, lime juice and some salt, pepper and granulated garlic in a bowl. Cover and refrigerate until ready to use. (Makes about 3 cups.)
For the Chile Rellenos: Increase the oven heat to 375 degrees F. Toss the chiles with 1 tablespoon vegetable oil, put them on a baking sheet, and roast, turning occasionally, until charred and tender, about 30 minutes. Transfer the chiles to a bowl, cover tightly with plastic wrap and steam for 15 minutes. Scrape off the skin, and then slice open 1 side of each chile and remove the seeds.
Heat about 1 inch of oil to 280 degrees F. in a large, high-sided skillet. Line a baking sheet or large plate with paper towels.
Whisk together the flour with some salt, pepper and granulated garlic. Beat the eggs in another bowl.
Open the chiles flat. Working in batches so you don¿t crowd the oil, coat both sides in the flour mixture, then in the eggs, shaking off any excess. Fry the chiles until lightly golden, flipping to ensure that both sides cook evenly. Drain the chiles on the paper towels and top each with a slice of Munster.
For the burgers: Heat a grill to high heat. Mix the beef, ground bacon and some salt, pepper and granulated garlic in a large bowl. Form into 8 patties and grill until well done, about 5 minutes per side.
Spread some roasted garlic mayonnaise on a bun bottom. Top with lettuce, pico de gallo (remember to add a little pico juice), a burger patty, a chile relleno, another patty and chile relleno and then the bun top. Repeat with the remaining 3 burger buns, garlic mayonnaise, lettuce, patties and chile rellenos and serve.