Wednesday, April 14, 2010

Smoked Pepper Jack Cheesburger

Quicky Post.

These are the days of green grass, late afternoons of fun even during the week, and the smell of coal fired burgers. Everything just feels right with the world (especially if the TV is off).

We got home from work and Trevor & his best friend asked if we could play a game of two-hand touch football. How could I resist?

The game went into overtime, so we had to come up with something quick for dinner. The boys wanted burgers and fries. But I wanted to something at least a little special about the burgers. I had the very last of the smoked pepper jack cheese that we cold smoked during the winter. (I hated to see them go….sniff, sniff)

So I made a smoked pepper jack cheese sauce that turns a burger into a taste experience. You could make a similar cheese sauce by just substituting your favorite signature cheese.

Smoky Pepper Jack Cheese Sauce
Source: Nibble Me This

1 Tbsp butter

1 Tbsp flour

1 cup half and half

1 cup pepper jack cheese, smoked & shredded

1 Tbsp worchestershire sauce

½ tsp hot sauce

Melt butter in a sauce pan over medium high heat. Whisk in the flour and continue whisking for 2-3 minutes. Reduce heat to medium and whisk in the half & half.

Keep whisking occasionally and bring mixture to a simmer. Whisk in the cheese in small batches, until melted through. Whisk in the worchestershire and hot sauces. Reduce heat to low and keep warm.

Is that more complicated than just throwing on a slice of cheese on a burger? Hell yeah. Does it add something more than just throwing on a slice of cheese on a burger? Hell yeah.

The smokiness comes through without being obnoxious and the heat from the pepper jack cheese lets you know it is there.

The oven baked fries were a huge hit and were very easy. I’ll post that recipe later this week. The burgers were grilled on the Big Green Egg at 450f direct heat for a few minutes per side.

I’m usually a catsup, mustard, mayo, lettuce, tomato, onion kind of guy. But sometimes I love a good specialty burger like this. What is your "ideal burger"?