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Chuck's Super Burgers

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Bouncers

Photo: Chuck's Super Burgers

TOTAL TIME: 1 hr 5 min
Prep: 30 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

RANCH DRESSING:
  • 1 small clove garlic, very finely chopped
  • 1 scallion, minced
  • Coarse salt and freshly ground black pepper
    TOPPINGS:
      PATTIES:
      • 1 pound medium-fat ground beef
      • 1 pound ground veal
      • 1 small onion, diced
      • 1 clove garlic, minced
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon capers, minced
      • 1/2 teaspoon chile flakes
      • 1/2 cup cubed raclette cheese plus 6 slices
      • 1 tablespoon vegetable oil
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      • Print Recipe

      Directions

      For the ranch dressing: In a medium bowl, whisk together all the mayonnaise, sour cream, lemon juice, honey, garlic and scallions. Season with salt and pepper. Set aside.

      For the toppings: Heat a pan over medium heat. When warm, add the bacon and cook until slightly crispy, about 5 minutes. Remove from the pan and set aside on paper towels to drain some of the excess oil. In the same pan, add the slices of onion and cook until caramelized, about 20 minutes.

      Preheat the oven to 350 degrees F.

      For the patties: Combine the beef, veal, onions, garlic, Worcestershire sauce, 1/4 cup ranch dressing, capers, and chile flakes in a large bowl and mix well with your hands until blended thoroughly. Form into palm-shaped patties. Place 2 to 3 pieces of cubed cheese in the center of every patty and form the meat around the cubes so that they are entirely covered and in the center of each patty.

      In a large pan, heat the vegetable oil over high heat. Sear both sides of the patties until brown, about 2 minutes per side. Top with the slices of cheese. Continue cooking in the oven until the cheese melts from the center of the patty, about 10 minutes.

      To serve: Place the patties on the warmed buns and assemble with desired toppings.

      Cook's Note : The ranch dressing keeps in the refrigerator for 3 days in an airtight container.

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      5

      Newest Ratings and Reviews

      Read all 5 reviews

      • on July 28, 2012

        Flag

        I made these burgers for our happy hour party, they were delicious. I cut back on the extra cheese slice but really like the idea of cheese in the middle of the burger. I browned the meat on the BBQ and wrapped them in foil to finish cooking. I used the ranch dressing for a salad also and as dip!! Did miss a splash of catchup!

        people found this review Helpful.
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      • on June 11, 2012

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        Chuck is a genius in that he serves food that is memorable, tasty and extremely presentable. This seemingly plain dish is no exception. Nice job Chuck.

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      • on December 24, 2011

        Flag

        The recipe is a bit complicated, but the burgers were D-E-L-I-C-I-O-U-S ! ! ! It will certainly take less time next time I make them, but I'll definitely make them again.

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