Recipe courtesy of Latin House Grill

Champ Burger

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  • Level: Intermediate
  • Total: 35 min
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

2 pounds blend of ground short rib, brisket and chuck

2 ounces club soda 

1/2 tablespoon salt 

1/2 tablespoon ground black pepper 

2 strips bacon 

Maple syrup, for drizzling

2 plum tomatoes 

2 Hass avocados 

1 hydro butter lettuce 

Melted butter, for the grill

4 ounces sliced Swiss cheese 

4 ounces sliced mozzarella

4 ounces sliced provolone 

8 brioche burger buns, buttered 

Candied Jalapeño Sauce, recipe follows

Candied Jalapeño Sauce:

10 sliced jalapeños

1/2 cup sugar

1 cup vinegar

Directions

  1. Combine beef, club soda, salt and pepper in large bowl. Fold together, being careful not to overwork it. Form into eight 1/4-pound patties and refrigerate.
  2. Preheat the oven to 355 degrees F and lay bacon flat on a cookie sheet. Bake for 8 minutes, then drizzle with some maple syrup and bake an additional 3 minutes. Allow to cool.
  3. Slice tomatoes and avocados and tear the lettuce shells off at the base.
  4. Preheat a grill for cooking over medium-high heat. Brush the grill with melted butter and place patties on grill. Cook for 3 minutes, then flip and add a slice of each of the cheeses to each of the patties. Sprinkle some water around the burger and cover with a bowl for 2 minutes. Remove from heat and place on buttered buns to build your Champ!

Candied Jalapeño Sauce:

  1. Preheat the oven to 375 degrees F. Lay out jalapeño slices on a cookie sheet and sprinkle with sugar. Bake about 20 minutes, then transfer to a food processor and blend with vinegar.