As many of you know, I adore Briton of Punk Rock Papa, who is my daily dose of parenthood comic relief and my real life friend who just happens to live about 20 minutes from me. Today he’s gracing OMTA with his presence to bring us one of his family’s favorite recipes that he deemed fit to share with us: the Almighty Jäger Burger. I will warn you, this burger is not for the faint of heart. It’s a meaty, cheesy, spicy, boozy hot mess of pure awesome. And you will look like a savage eating it. But it’s the best burger I’ve had in a long time and well worth the few steps to make it all come together.
Punk Rock Papa and I sort of tag-teamed this post: he crafted the recipe and provided the comedy and I took some pictures after I made it at home (in my opinion, a recipe’s gotta have pictures or I’m totally lost.) My husband chipped in by taking some of the Jäger off my hands, being the fine, upstanding man that he is.
Take it away Briton…
Today I want to bring you a family favorite for the summer time. It’s grill season, and the only way to go is fresh. You gotta look fresh and you gotta eat fresh!
Let’s talk fresh burgers. I am having one burger and one burger only: The Almighty Jäger burger, with action-packed habanero aioli sauce.
Here’s what you need for the burgers:
2 lb ground beef
1 onion, diced
6 tbsp Sriracha sauce
2 oz Jägermeister
1/2 cup shredded Colby Jack cheese
Yeah, you read that right, two pounds of ground beef! That is a whole lot of beef, so you know this is gonna be good!
First, take your onion and dice it up. In a large bowl, you are going to want to mix the beef, diced onion, Sriracha and Jägermeister. Yeah it looks good, doesn’t it? Next, take and make EIGHT patties, four of them with slight indents in the middle.
Once you’ve covered your kitchen in patties, the four indents should be filled with cheese. Then, top with the four remaining patties and carefully pinch the seams closed. Look at those beautiful beasts ready to be grilled to tasty perfection. Take a shot of Jäger in celebration.
Now, while the burgers are cooking, prep the aioli sauce.
Habanero Aioli Sauce
1 habanero pepper, finely diced
1 tbsp olive oil
1/2 cup mayonnaise
1 tbsp Jägermeister
1 tbsp honey
Alright, if you can’t handle the heat: substitute! The original recipe calls for a jalapeño pepper, but I like a little more kick.
First, heat the olive oil in a pan. Let that oil smoke then throw the pepper in. This is where it gets really crazy because I almost seared my eyebrows off. Char your pepper until it’s black and try not to light your hair on fire. Add all the ingredients to a blender or food processor and blend until it has a smooth consistency. Taste it! The honey balances the habanero out perfectly, so you get a real nice heat without feeling like you need to submerge yourself in milk. Congratulate yourself with a shot of Jager!
Burger Prep
Here’s the hard part. You have taken a ton of shots and are looking through one eye. Take the aioli and spread it on each side of the bun (Editor’s note: I toasted ours in the oven on broil for a few minutes.)
Then place your meaty half-pound burger on the bun. Top with a nice slice of tomato. I have to stop here- I don’t like tomato unless it is in ketchup form. Except here. It NEEDS tomato, the tomato really adds a level of deliciousness. Trust me, add the tomato. Then add your lettuce and maybe some sliced onion. Throw a slice of American cheese on top if you’re feeling really crazy.
You might need work gloves or a back strap to lift this behemoth to your face. Enjoy! Don’t forget to take another shot in celebration!
Printable recipe:
The Almighty Jäger Burger
2015-05-27 11:17:14
A half-pound of meaty, cheesy, spicy, boozy awesomeness.
Burger
- 2 lb ground beef
- 1 onion, diced
- 6 tbsp Sriracha sauce
- 2 oz Jägermeister
- 1/2 cup shredded Colby Jack cheese
Habanero Aioli Sauce
- 1 habanero pepper, finely diced
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp Jägermeister
- 1 tbsp honey
Instructions
- Dice the onion.
- In a large bowl, mix the beef, diced onion, Sriracha and Jägermeister.
- Shape the meat mixture into eight patties; press indents into four of them and fill with cheese.
- Place four remaining patties on top of the cheese-filled ones and pinch the sides to make one whole burger.
- Grill til cooked through.
Aioli sauce
- Add olive oil to small pan and char the habaneros until black.
- Add habaneros and remaining sauce ingredients to a blender or food processor and blend until smooth.
- Spread aioli sauce on toasted hamburger buns and top with burgers, American cheese, tomato, onion and lettuce.
One Mother to Another http://one-mother-to-another.com/
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Briton Underwood
Briton Underwood is a parent who likes to write about any and everything he wants. You can find his writings on his page or site. He also would like the world to know he has a beautiful wife, because the couch isn’t that comfy.
Latest posts by Briton Underwood (see all)
- Hail to the Almighty Jäger Burger - May 27, 2015
It was a HUGE honor to be on OMTA today! I never saw myself as putting together a recipe. Clearly, since I forgot pictures hahaha. Thanks so much for having me friend!
Anytime, bud! I loved having you finally guest post on here!
These look awesome! great job and nice way to kick up a burger!
Thanks Dawn!!
I’m drooling.
And an excuse to get jäger……
I know, right? They are SO freakin good. And pretty easy to make. Let me know if you try them!