Backyard Beast Burger


  • 1 lb Meyer Natural Grass-Fed Angus Ground Beef (80% lean)
  • 1 lb Pork chorizo
  • 4 tbsps Sea salt
  • 2 tbsps Garlic powder
  • 1 tbsp Black pepper
  • 1 pkg Smoked pepper jack cheese
  • 1 lb Bacon (cooked)
  • 4 Avocados (sliced)
  • 1 Romaine or butter lettuce leaves (full head, washed and separated)
  • 1 Walla Walla sweet onion (thinly sliced)
  • 4 Potato hamburger buns
  • 2 cups Peanut oil
  • 6 Jalapeños
  • 1/2 cup Flour
  • 2 Eggs
  • Lawry's seasoning, to taste
  • 4 ozs Iron Horse Brewery Irish Death beer
  • 2 Egg yokes
  • 2 tsps Cumin
  • 2 tsps Paprika
  • 2 Chipotle peppers, in adobo sauce
  • 1/2 Lemon (juiced)
  • 1/2 cup Cilantro
  • 2 cloves Garlic
  • 1/2 cup Olive oil
  • 4 tbsps Mayonnaise
  • Sea Salt and coarse pepper, to taste


1. Pre-heat grill to medium heat. If using charcoal, make sure your coals begin to form a light ash and provide even heat across entire cooking grid.

2. Combine ground beef and chorizo together, mix thoroughly and form 4 large patties. You can form 4 thick half-pounders or form 8 quarter-pounders to double stack for your final burger. 

3. Combine 4 tablespoons sea salt, 2 tablespoons garlic powder and 1 tablespoon black pepper. Season outside of each patty.

4. Top with sliced smoked pepper jack cheese when the burger reaches an internal temp of 150F. Grill patties over medium, ash-covered coals until they reach 160F internal temperature and cheese is melted. The burger patties can rest off the grill for 5-10 minutes before serving. 


5. Put peanut oil into a deep-sided cast iron skillet and heat to 375F.

6. Meanwhile, slice jalapeños.  

7. In a bowl combine flour, eggs, Lawry's seasoning and beer. Mix to smooth batter consistency. Add jalapeños to batter to coat thoroughly. 

8. Carefully place battered jalapeños in hot oil, cook for 2-3 minutes per side until they have a nice golden brown color.

9. Remove from frying oil with a fork or slotted spoon and place on a plate with a paper towel to capture extra oil. Set aside.


10. Add egg yokes, cumin, paprika, chipotle peppers, lemon juice, cilantro, garlic, and olive oil to a blender. Blend thoroughly. Season with sea salt, to taste.

11. Add mixture to mayonnaise and whisk it together by hand.


12. Toast potato hamburger buns on grill.

13. Smear Aioli Sauce on top and bottom buns. Stack lettuce leaves, burger patty, cooked bacon, thinly sliced onions, avocado slices then top with fried jalapeños and top bun. Cheers to a great backyard burger!

Recipe credit: Steve Hernandez



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