Dragon Burger* Recipe

Form patties

Place ground beef in a bowl. Add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tsp Worcestershire sauce. Gently mix with your hands just until combined—do not overwork. Divide into two equal portions and form into 3/4-inch thick patties slightly larger than the buns; make a shallow thumb dimple in the center of each patty to prevent doming.

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Cook patties 3-4 minutes per side for medium (adjust time for desired doneness), flipping once. During the last minute of cooking, place 2 oz sliced Monterey Jack on each patty, cover pan or tent with foil to melt cheese. Remove patties and let rest 2 minutes.

While patties rest, spread 1/2 tablespoon butter on each cut side of the buns. Toast buns buttered-side down in a clean skillet over medium heat until golden, about 1-2 minutes.

Make slaw

In a bowl combine 1/2 cup drained and finely chopped giardiniera, 1 cup finely shredded green cabbage, 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Toss until evenly coated. Taste and adjust salt or vinegar as needed. Chill while you finish other components so flavors meld.

In a small saucepan over low heat combine 1/2 cup BBQ sauce, 2 tablespoons honey, 1/2 of a finely minced habanero (use gloves and avoid touching eyes), 1 teaspoon apple cider vinegar and 1/4 teaspoon smoked paprika. Warm gently until honey is incorporated and sauce is glossy, 2–3 minutes. Taste and adjust heat by adding more habanero if desired. Remove from heat and set aside. Keep a small bowl of cold water nearby in case of handling heat.

Prepare and fry leeks

Heat about 1 cup vegetable oil (or enough to shallow-fry) in a small heavy skillet over medium-high until oil registers 350°F (175°C) or a small piece of leek sizzles immediately. In a bowl toss 1 cup thinly sliced leek rings with 1/2 cup all-purpose flour, 1 teaspoon cornstarch and 1/2 teaspoon salt until lightly coated. Shake off excess flour and, in batches to avoid crowding, fry leek rings 30–60 seconds until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined plate and season immediately with a pinch of salt. If you prefer, these can be baked: toss coated leeks with 1 tablespoon oil, spread on a baking sheet and bake at 425°F (220°C) 10–12 minutes, turning once, until crisp.

Place bottom bun on plate. Spoon about 1 tablespoon of the honey‑habanero BBQ sauce on the bun and spread lightly.

Place the cheese-topped burger patty on the sauced bun. Mound about 1/3 cup giardiniera slaw over the patty.

Scatter a generous handful (about 1/3 cup) of crispy leeks on top of the slaw for crunch.

Drizzle another 1 tablespoon honey‑habanero BBQ sauce over the crispy leeks. Add optional pickled banana peppers or extra giardiniera if desired (about 1–2 tablespoons). Season with a light pinch of kosher salt and freshly ground black pepper to taste.

Top with toasted bun, press gently to set, and serve immediately with remaining sauce on the side.