Double Stack Cheeseburger Recipe

JALAPEÑO KETCHUP

1 cup Ketchup
½ cup Water
1 each Jalapeño peppers, roasted,
seeded and finely chopped

BURGERS

8 each Ground beef patties
(4 oz. each)

½ cup Bull’s-Eye Spicy Hot
Barbecue Sauce

8 slices Velveeta Pasteurized
Process American
Cheesefood – Pre Cut
120 Slice

8 slices Kraft ChedaSharp
Pasteurized Process
American Cheese Slices

1 cup Buttermilk

2 Tbsp. Good Seasons Ranch Dry
Mix Salad Dressing, divided

½ cup Flour

2 each Yellow onions, each cut
into 4 slices

4 each Caraway rye rolls,
split, toasted

4 tsp. Oscar Mayer Bacon Pieces

1 each Red onions, each cut into

4 slices, grilled

1 each Tomatoes, each cut into

4 slices, grilled

4 oz. Lettuce, shredded

Preparation:

JALAPEÑO KETCHUP:

COMBINE all ingredients in small saucepan. Bring to boil on medium-high heat,
stirring frequently. Reduce heat to medium-low; simmer 20 min. or until thickened,
stirring occasionally.

BURGERS:

GRILL patties on medium-high heat 2 min. on each side or until medium doneness
(160ºF), brushing half of the burgers with half of the Jalapeño Ketchup and remaining
burgers with half of the barbecue sauce immediately after turning. Turn burgers over
again; brush with remaining Jalapeño Ketchup and remaining barbecue sauce. Top
each ketchup-topped burger with 2 Velveeta Slices and each barbecue sauce-topped
burger with 2 American cheese slices. Continue grilling 1 min. or until cheese is melted.
MEANWHILE mix buttermilk and 1 Tbsp. of the dressing mix; set aside. Mix fl our and
remaining 1 Tbsp. dressing mix.
SEPARATE yellow onions into rings. Add to buttermilk mixture; let stand 10 min. Drain
onions. Add, in batches, to fl our mixture; toss to coat. Add, in batches, to deep-fat fryer
heated to 350ºF. Cook 2 to 3 min. or until golden brown; drain.

For each serving:

PLACE 1 American cheese-topped burger on bottom half of roll. Top with 1½ oz. of the
fried onion rings, 1 tsp. of the bacon pieces and 1 Velveeta-topped burger. Cover with
1 slice each grilled tomatoes and grilled red onions, 1 oz. shredded lettuce and top of roll.
Make Ahead: Jalapeño Ketchup can be prepared and refrigerated up to 2 days
before using. Bring to room temperature before using to baste burgers.




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