Serving Size / Yield
- 1 C. flour
- 1 C. beer (the darker the better)
- 2 lg. onions, sliced into thick rings
- 1 qt. peanut oil (to fry)
- 4 pub burgers (they're just thicker patties of ground beef)
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder, to taste
- 1 pinch chili powder, to taste (optional)
- 2 Tbs. butter, room temperature
- 4 slices pepper jack cheese
- 4 onion rolls
- 1/4 C. pickled jalapenos
- 1 lg. tomato, sliced thinly
- 1 tbs. spicy mustard
Preheat oven to 200 degrees, or the lowest temperature your oven goes to.
Whisk together the beer and the flour to form the batter. Allow to rest for at least a half hour. Dip the onions in and fry in 2 inches of 375 degree oil until they're golden brown. Fry in batches and allow to drain for a few minutes on paper towels. Then, place on a cookie sheet and into the warm oven while you prepare the rest of the burger.
Heat a large skillet over medium heat. While it's heating up, season the burgers liberally with salt, and pepper. Add garlic and chili powders per your liking and cook the burgers to the desired doneness. (For well done, it should be about 4 minutes per side, depending on the thickness).
Place a slice of Pepper Jack on the top of each burger, and crank the skillet up to high heat. Add a tablespoon of water to the middle of the pan and immediately cover with the lid of the skillet. Turn the heat off and allow the steam to melt the cheese for one minute. Remove the patties from the pan and turn the heat back up to medium. (If there's any remaining water in the skillet, give it a quick wipe with a tea towel.
When the burgers are done, spread some butter on the tops and bottoms of the rolls and toast in the pan until they are golden brown and firmed. Remove the pan from heat.
Flip the buns over and assemble the burgers in the pan. Place some spicy mustard onto the bottom, top with the cheesy patties, and then layer some jalapenos, tomatoes, and warm onion rings on top. Place the top half of the roll on top and serve immediately.
If there are any extra onion rings, serve on the side with some ranch dressing for dipping.