Sep 07 2026
Restaurants›Chevy's Road Stop›Jack The Cheese Ribber Burger Recipe

Jack The Cheese Ribber Burger Recipe

Inspired by Chevy's Road Stop
Time45m
Serves2

HOMESTYLE BUN, BBQ RIBS OHNE KNOCHEN, RÖSTZWIEBELN, SALAT, GURKE, KÄSE- UND BBQ SAUCE INKL. 1 BEILAGE NACH WAHL

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Ingredients

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Burger

Röstzwiebeln (Crispy fried onions)

Optional side (choose 1)

Method

Röstzwiebeln (Crispy fried onions)

  1. 1

    Prepare onions

    Separate thinly sliced onion into rings and dry on a kitchen towel for 5 minutes so they are not too wet.

  2. 2

    Coat onions

    Toss the onion rings in a bowl with the flour, cornstarch and 0.5 tsp salt until evenly coated. Shake off excess flour.

  3. 3

    Fry onions

    Heat vegetable oil in a heavy skillet or pot to 175°C (350°F). Fry the coated onion rings in batches for 2–3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Keep warm or crisp in a low oven (90°C) if needed.

Burger

  1. 4

    Warm and season ribs

    If using pre-cooked boneless BBQ ribs, place 400 g ribs in a skillet over medium heat. Add 3 tbs of barbecue sauce and 1/2 tsp black pepper, stirring occasionally until heated through (6–8 minutes). If ribs are cold from the fridge, cover and heat gently until steaming. Taste and add up to 1/2 tsp salt if needed.

  2. 5

    Toast buns

    Melt 2 tbs unsalted butter in a skillet over medium heat. Halve the 2 homestyle buns and toast cut side down until golden (about 1–2 minutes). Remove and keep warm.

  3. 6

    Assemble meat and cheese

    Divide the warmed ribs into two equal portions on a cutting board. Pile each portion onto the bottom bun. Spoon about 2 tbs warmed barbecue sauce over each portion of ribs. Top each portion of ribs with 2 cheddar cheese slices (layer to fully cover the meat). Place a lid on the skillet for 1–2 minutes or place under a hot broiler for 30–60 seconds to melt the cheese until gooey but not separating.

  4. 7

    Add sauces and produce

    Spread about 2 tbs of cheese sauce over each top bun. Add 2 leaves of lettuce to each bottom bun on top of the melted cheese. Place 4 pickle slices evenly on each burger. Spoon a tablespoon of extra barbecue sauce on top of the pickles if desired. Scatter a generous handful (about 2 tbs) of the crispy Röstzwiebeln over the cheese/mix to add crunch.

  5. 8

    Finish and serve

    Place top bun (cheese-sauce side down) on each assembled burger. Press gently to compact. Serve immediately with one chosen side (French fries, coleslaw or sweet potato fries). Provide extra BBQ sauce and cheese sauce on the side if desired.

Optional side (choose 1)

  1. 9

    French fries (frozen or homemade)

    For frozen fries: bake in a preheated oven at 220°C (425°F) for 18–22 minutes, turning once, until golden and crisp. For homemade: cut potatoes into sticks, soak 30 minutes, dry, then deep-fry at 160°C (320°F) until tender, then at 190°C (375°F) until crisp; drain and season with salt.

  2. 10

    Coleslaw

    If using prepared coleslaw, portion 300 g per order. For quick homemade: toss shredded cabbage and carrot with a dressing of 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, salt and pepper to taste.

  3. 11

    Sweet potato fries

    Bake sweet potato fries at 220°C (425°F) for 18–25 minutes, turning once, until caramelized and crisp. Season with salt and serve hot.

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