Dip & Flip Jalapeno Pub Burger Recipe

Cook onions

Heat 1 tsp olive oil in a medium skillet over medium-low heat. Add the thinly sliced yellow onions and 0.25 tsp salt. Cook, stirring occasionally, until onions are soft and starting to caramelize, about 12–15 minutes.

Add stout and finish

Raise heat to medium, add 1/2 cup stout beer and 1 tbsp brown sugar. Stir and simmer until liquid reduces and onions are jammy, about 6–8 minutes. Stir in 1 tsp apple cider vinegar, adjust salt to taste, then remove from heat and set aside.

Combine 1/2 cup crushed tomatoes, 1 tsp tomato paste, 1/2 tbsp brown sugar, 1/2 tsp Worcestershire, 1/2 tsp apple cider vinegar, 1/4 tsp smoked paprika and 1/8 tsp salt in a small saucepan. Bring to a gentle simmer over medium heat and cook 8–10 minutes until slightly thickened and flavors meld. Taste and adjust sweetness or acidity as desired. Keep warm.

Whisk together 2 tbsp mayonnaise, 1 tsp ketchup, 1/2 tsp Dijon, 1/2 tsp rice wine vinegar, 1/2 tsp hot sauce and 1/8 tsp garlic powder in a small bowl until smooth. Chill until ready to use.

Sear beef shank

Pat the 8 oz beef shank pieces dry and season lightly with salt and pepper. In a heavy skillet over medium-high heat add 1 tsp vegetable oil. Sear shank pieces until well browned on all sides, about 4–5 minutes total. (If you have a grill or char method, briefly char over high heat for a smoky note.) Remove shank and set aside.

Make gravy

Reduce heat to medium, add 1/4 cup diced onion and 1 minced garlic clove to the same pan and cook 2–3 minutes until softened. Deglaze with 2 tbsp red wine, scraping browned bits. Add 1 cup beef stock and 1/2 tsp Worcestershire sauce. Bring to a simmer and reduce by about one-third, 6–8 minutes. Mix 1/2 tsp cornstarch with 1 tbsp water to make a slurry and stir into simmering liquid to thicken to gravy consistency. Return small pieces of seared shank to warm through for 1–2 minutes. Taste and season with 1/4 tsp salt and 1/8 tsp pepper. Keep warm.

Prepare jalapeño and buns

Thinly slice the fresh jalapeño into rounds, removing seeds if you prefer less heat. Butter the cut faces of the burger bun with 1 tbsp butter total (spread thinly across both halves).

Cook patties

Preheat a heavy skillet or griddle over medium-high heat. Season the 7 oz Angus patty on both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Place the patty on the hot surface and cook for 4–5 minutes on the first side without pressing. Flip the patty and immediately top with 1 slice American cheese; cook another 3–4 minutes for medium (adjust time for desired doneness). Remove patty and let rest 2 minutes.

Toast buns

While the patty rests, toast the buttered bun halves cut-side down on the same skillet until golden and slightly crisp, about 1–2 minutes.

Assemble burger

Spread 1–1.5 tbsp Cha's Sauce on the bottom bun. Place the cheesy patty on top. Spoon 1–2 tbsp stout onion marmalade over the cheese. Add 1 tbsp braised tomato BBQ across the marmalade. Arrange 3–4 jalapeño slices on top (adjust to taste). Drizzle 1–2 tbsp firewood charred beef shank gravy around the edges of the patty (some will run onto bun — this is intentional). Cap with top bun.

Serve immediately while hot. Provide extra gravy and Cha's Sauce on the side if desired.