Whopper Remake - Cowboy Kent Rollins
Servings 2 to 4 servings
Ingredients
Burger Sauce
- 2/3 cup mayonnaise
- ¼ cup mustard
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 ½ tablespoons Kent’s Rib Rub or your favorite BBQ seasoning
- 1 tablespoon black pepper
Whoppers
- Oil for frying
- 1 large roasted and peeled poblano peppers sliced into strips
- 2 large eggs
- ¾ cup milk
- 1 cup all-purpose flour
- Salt and pepper
- 2 lbs. Hamburger 80/20 see note
- 4 slices American cheese
- Butter for spreading
- Sliced tomato for topping
- Pickles for topping
- Sliced white onion for topping
- Lettuce for topping
- Sesame seed buns
Instructions
- In a small bowl, combine the mayonnaise, mustard, ketchup, Worcestershire sauce, rib rub and black pepper. Cover and set in the fridge, until ready to use.
- In a deep fryer or Dutch oven, add about 2 to 3 inches of fry oil. Preheat the oil to 350 degrees F.
- In a bowl, whisk together the milk and eggs. In a separate bowl, combine the flour and seasoning.
- Dip the strips of poblano in the egg mixture, then into the flour mixture. Repeat to double coat. Fry the strips until golden brown. Place on a wire rack.
- Deep fry the bacon, until crispy and place on the wire rack. Set aside.
- Preheat the grill to 400 degrees F. Form the hamburger into 4 equal patties. Season with salt and pepper. Grill for about 3 to 4 minutes, then flip and cook another 3 minutes, or until medium doneness. Top with American cheese, to melt slightly.
- While the burgers are cooking, spread a little butter on the underside of the buns and toast.
- To assemble: spread some sauce on the bottom bun and top with 1 patty, strips of poblano, bacon, patty, tomato, onion, pickles, lettuce, more sauce and the top bun. Serve immediately. Note: These can also be made into 4 single patty burgers.
Notes
As seen in our video, you can also make your own hamburger meat by grinding together, 3 lbs. Chuck roast with 8 slices of bacon. Be sure to grind twice for the best consistency.
