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Friday: The BLT of Your Dreams + Are We Swimming with Sharks?! Kind Of!


Aired March 03, 2014

Deviled Burgers

serves 4

    1 large Vidalia, Maui or other sweet onion, peeled and sliced into rings 1/2-inch thick
    2 cups buttermilk 
    Canola oil, for frying 
    1 cup flour
    1/4 cup cornmeal 
    2 pounds ground sirloin 
    2 tablespoons chili powder, preferred brand Gebhardt 
    1 tablespoon smoked sweet paprika  
    3 tablespoons grated onion
    2 cloves garlic, grated or pasted 
    2 tablespoons Worcestershire sauce 
    2 tablespoons brown or yellow mustard 
    Kosher salt and pepper 
    1/2 cup ketchup
    3 tablespoons Sriracha 
    4 pretzel rolls (I get mine from Whole Foods)
    Chopped or shredded iceberg lettuce 
Combine the onions and buttermilk, and refrigerate 8-12 hours. 
Heat oven to 250°F. 
Heat a few inches of oil to 350°F or set up a tabletop fryer. Combine flour and cornmeal and toss in O-rings to coat. Add to the hot oil and fry 3 minutes to golden. Season with salt and drain on paper towels. Keep warm in oven on a wire rack set onto a baking sheet.
Combine meat and spices, grated onion, garlic, Worcestershire, mustard, salt and pepper. Form 4 patties thinner at center and thicker at edges for even cooking.      
Heat a cast-iron skillet over medium-high heat. Combine ketchup and Sriracha sauce in a small bowl.
Brush pretzel buns with a little water and sprinkle with the salt included in the package.  Warm pretzel buns in the oven for 5 minutes and split them open.
Cook burgers in the hot skillet for 8 minutes, turning once.  
Serve burgers on a bed of shredded lettuce topped with 2-3 crispy rings and some spicy ketchup.