Burger King Stuffed Steakhouse Burger
In January of 2011, Burger King introduced the fast food world’s first stuffed burger. Spicy bits of real jalapeño and little chunks of cheddar cheese are embedded in the quarter-pound beef patty, which is flame-broiled and stacked on a corn-dusted bun with lettuce, tomato and an excellent spicy poblano sauce.
Making the burger is no big secret: just chop up jalapeños and cheddar cheese and work them into the ground beef, then freeze the patties so that they hold their shape when grilled. The freezing will also prevent the cheese from melting too much.
The real kicker in my Burger King Stuffed Steakhouse Burger recipe is the sauce. I had to design the formula to make much more than you will use on these 4 burgers because there needs to be enough volume for your food processor or blender to properly work its magic. If you have an extremely small food processor, you can certainly cut the sauce recipe in half and there will be plenty for all your burgers. But then again, if you go with the whole recipe, you’ll have extra sauce left over to spread on other sandwiches or to use as a dip for grilled artichokes.
Source: Top Secret Recipes Step-by-Step by Todd Wilbur.
Creamy Poblano Sauce
- 1 cup mayonnaise
- 2 tablespoons minced fresh poblano (pasillo) chili pepper
- 2 tablespoons ketchup
- 3/4 teaspoon ground chipotle chili pepper
- 1/2 teaspoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 medium jalapenos, seeded and finely diced (about 1/4 cup)
- 3 ounces medium Cheddar cheese, finely diced (about 1/3 cup)
- 1 pound ground beef
- Ground black pepper
- 4 kaiser rolls or corn-dusted buns
- 8 tomato slices
- 4 iceberg lettuce leaves, coarsely chopped
1. Make the creamy poblano sauce by adding all of the ingredients to a small food processor or a blender. Process on high until the poblano pepper is barely visible. Spoon into a covered container and refrigerate until needed.
2. Use your hands to mix the finely diced jalapenos and cheddar cheese with the ground beef. Divide beef into 4 equal portions, roll each into a ball and press onto a wax paper-lined baking sheet into the shape of patties that are slightly larger than the diameter of your buns. Lay another sheet of wax paper on top of the patties and freeze the patties for at least 2 hours.
3. When the beef patties are frozen, preheat your barbecue grill or indoor grill to high heat. Cook the beef patties for 3 to 4 minutes per side or until done. Lightly salt and pepper the patties when you drop them onto the grill.
4. While your patties cook, preheat and indoor griddle or skillet to medium/high heat and brown the faces of the top and bottom buns.
5. Spread a generous portion of the poblano sauce on the face of the top buns.
6. When the beef is cooked, place each patty on the bottom buns.
7. Add two tomatoes on top of each beef patty, followed by a handful of chopped lettuce leaf.
8. Flip the top bun over onto the burger and serve.
Makes 4 hamburgers.
Tidbits: After you build the sandwich you may want to zap each one in the microwave for 15 to 20 seconds on high. This will warm the buns and simulate the steaming action created when the real hamburgers are wrapped in paper at the restaurant.
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