Chili's Big Mouth Burgers

Name: Chili's Big Mouth Burgers (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Dry-Aged Ground Beef - 80/20 blend; 1 tbsp Red Wine Reduction; 1 tsp Smoked Paprika; 1 tsp Fleur de Sel; 1/2 tsp Freshly Ground Black Pepper; 1 cup Homemade Aioli; 1 tbsp Gochujang; 1 tsp Lime Juice - fresh; 1 Red Onion - thinly sliced; 1/2 cup Red Wine Vinegar; 1/4 cup Water; 1 tbsp Sugar; 1/2 tsp Salt; 4 Potato Rolls; 4 slices Smoked Gouda Cheese; 1 Heirloom Tomato - sliced; 4 Cornichons; 4 Butter Lettuce Leaves

⏱1h 30m

👥4

🔥900 cal

Hard

🍽️American

A premium take on the Big Mouth Burger, featuring high-quality ingredients, a house-made sauce, and a focus on technique.

1.5 lbs Dry-Aged Ground Beef - 80/20 blend

1 tbsp Red Wine Reduction

1 tsp Smoked Paprika

1 tsp Fleur de Sel

1/2 tsp Freshly Ground Black Pepper

See all 18 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥900 cal

Hard

🍽️American

A premium take on the Big Mouth Burger, featuring high-quality ingredients, a house-made sauce, and a focus on technique.

#Burger #Beef #Gourmet #Spicy #Pickled Onions

Instructions

Prepare Pickled Red Onions: Combine Red Wine Vinegar, Water, Sugar, and Salt in a saucepan. Bring to a simmer and stir until sugar and salt dissolve. Pour over thinly sliced Red Onion and let sit for at least 30 minutes.
In a bowl, combine all Burger Patties ingredients and gently mix. Form into 4 patties. Season generously with Fleur de Sel and Freshly Ground Black Pepper.
Prepare the Spicy Aioli by combining all Spicy Aioli ingredients in a small bowl. Mix well.
Heat a cast-iron skillet over medium-high heat.
Cook the patties for 3-4 minutes per side for medium-rare, or longer to desired doneness. During the last minute of cooking, place a slice of Smoked Gouda Cheese on each patty to melt.
Toast the Potato Rolls lightly.
Spread Spicy Aioli on both halves of each bun.
Assemble the burgers: bottom bun, Butter Lettuce, Heirloom Tomato, Cornichons, cheese-covered patty, and Pickled Red Onions. Top with the top bun.
Serve immediately.

Ingredients

1.5 lbs 680 g Dry-Aged Ground Beef - 80/20 blend
1 tbsp 15 mL Red Wine Reduction
1 tsp 5 mL Smoked Paprika
1 tsp 5 mL Fleur de Sel
1/2 tsp 2.5 mL Freshly Ground Black Pepper
1 cup 240 g Homemade Aioli
1 tbsp 15 mL Gochujang
1 tsp 5 mL Lime Juice - fresh
1 1 Red Onion - thinly sliced
1/2 cup 120 mL Red Wine Vinegar
1/4 cup 60 mL Water
1 tbsp 15 mL Sugar
1/2 tsp 2.5 mL Salt
4 4 Potato Rolls
4 slices 4 slices Smoked Gouda Cheese
1 1 Heirloom Tomato - sliced
4 4 Cornichons
4 4 Butter Lettuce Leaves

Equipment

Cast-Iron Skillet
Mixing Bowl
Saucepan
Spatula

Instructions

Prepare Pickled Red Onions: Combine Red Wine Vinegar, Water, Sugar, and Salt in a saucepan. Bring to a simmer and stir until sugar and salt dissolve. Pour over thinly sliced Red Onion and let sit for at least 30 minutes.
In a bowl, combine all Burger Patties ingredients and gently mix. Form into 4 patties. Season generously with Fleur de Sel and Freshly Ground Black Pepper.
Prepare the Spicy Aioli by combining all Spicy Aioli ingredients in a small bowl. Mix well.
Heat a cast-iron skillet over medium-high heat.
Cook the patties for 3-4 minutes per side for medium-rare, or longer to desired doneness. During the last minute of cooking, place a slice of Smoked Gouda Cheese on each patty to melt.
Toast the Potato Rolls lightly.
Spread Spicy Aioli on both halves of each bun.
Assemble the burgers: bottom bun, Butter Lettuce, Heirloom Tomato, Cornichons, cheese-covered patty, and Pickled Red Onions. Top with the top bun.
Serve immediately.

Nutrition per serving

Calories 900

Ratings & Reviews

0 reviews

Chili's Big Mouth Burgers

Chili's Big Mouth Burgers

Ratings & Reviews

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