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We hope you got benefit from reading it, now let's go back to my kickin’ chuck burger recipe. You can have my kickin’ chuck burger using 23 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook My Kickin’ Chuck Burger:

1. Get of Patties:.
2. Provide 400 g of chuck steak (or pre-made burgers are fine).
3. Provide of Olive oil.
4. Provide of Burger glaze:.
5. Take Tablespoon of English mustard.
6. Prepare 2 tablespoons of ketchup.
7. Take 1 tablespoon of hot sauce (any similar to Sriracha is fine).
8. Prepare Tablespoon of maple syrup.
9. Use of Other burger filling elements:.
10. You need 2 of x brioche buns.
11. Get 1 of red onion sliced into rings.
12. Provide Half of a lime.
13. Take Handful of sliced jalapeños.
14. Take Handful of sliced gherkins.
15. Use of Large tomato sliced.
16. Take 4 slices of extra mature Cheddar (any hard cheese will work).
17. Provide of Burger sauce:.
18. You need 1/4 of of an iceberg lettuce finely sliced.
19. Take 1/2 of red onion sliced.
20. Take 3 of heaped tablespoons of mayo.
21. Prepare of Generous few splashes of Worcester sauce.
22. You need 1.5 tablespoons of ketchup.
23. Prepare Tablespoon of hot sauce (any similar to Sriracha is fine).

Steps to make My Kickin’ Chuck Burger:

1. Divide your chuck steak into 4 and form into burger patties (you want to ensure that these are the same size as the buns). Season with salt and pepper.
2. Pop onto a plate and chill in the fridge whilst preparing your other burger fillings.
3. Next you can crack on with your burger glaze by mixing the English mustard, ketchup, hot sauce and maple syrup together in a small dish.
4. Squeeze your lime over your red onion rings and set aside. The lime juice will soak into the onions and this will cut through the other flavours within the burger by adding acidity.
5. You can then start making the burger sauce which has been inspired by the flavours of the famous McDonalds burger sauce as it has the same tanginess. Mix your lettuce, red onion, mayo, Worcester, ketchup and hot sauce together and set aside until ready to build your burger.
6. Then, let’s pay some attention to your burger patties. Firstly, rub each pattie all over with olive oil and then add to a pan on a high heat. Whilst the bottom of your burger is frying, paint your burger glaze onto to the top half. After 1-2 minutes flip, and then paint the bottom half that was cooking (now the top half) with the burger glaze and leave for 1-2 minutes.
7. Flip another couple of times over the next 4 minutes and re-glaze if required (leave some of the glaze aside as we will rub this onto the burger bottom and lid when building the burger at a later date). The burgers should now be browned and have soaked in all of that lovely glaze. Cooking for only six-eight minutes will mean that the centre of your beef Pattie is still nice and pink which is absolutely fine if using good quality butchers chuck steak. Cook for longer if using pre-made.
8. Place two slices of cheese on the top of each burger and then cover with tinfoil so that the cheese can begin to melt. This will only take a few minutes.
9. Cut your brioche buns in half and place into another non-stick pan on a medium heat to nicely toast.
10. Now it’s time to assemble your burger! Rub the lid and bottom of your burger buns with the rest of your glaze and then build in the following order-.
11. A couple of heaped tablespoon of your lettuce based burger sauce -Your cheesy burger -A slice of tomato -A couple of your lime soaked onion rings -A few slices of jalapeños and gherkins -Place your burger lid on top and give it a good squish -Pierce a wooden skewer into it to keep in place.
12. Dive in and enjoy the most EPIC burger EVER.

There aren't enough food, service, value or atmosphere ratings for Kickin Burgers & Wings, Illinois yet. Be one of the first to write a review! A delicious selection of burgers, wings and sides! @bigchillbar King Cross & Brick Lane. Looking for the best chicken burger recipe? These chicken burgers are made with crispy seasoned chicken breast fillets.

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