The Dragon Burger Recipe

Mix and shape

In a bowl combine ground chuck and ground pork with kosher salt, black pepper and garlic powder. Handle gently and mix just until combined — avoid overworking. Divide into two equal portions and form into 3/4‑inch thick patties slightly wider than the buns (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to promote even cooking.

Cook

Heat a heavy skillet or cast‑iron griddle over medium‑high heat and add 1 tablespoon neutral oil. When the pan is hot and shimmering, place the patties down. Cook undisturbed for 3–4 minutes until a browned crust forms. Flip and immediately top each patty with two slices of Monterey Jack cheese. Cook another 3–4 minutes for medium (adjust time for desired doneness). Remove to a plate and tent loosely with foil to rest 3–5 minutes.

Split buns and lightly butter cut sides with softened butter. Toast buttered cut sides on the griddle or in a skillet until golden and crisp, about 1–2 minutes. Keep warm.

Make the sauce

In a small saucepan combine barbecue sauce, honey, minced habanero, apple cider vinegar, soy sauce, smoked paprika, minced garlic and 2 tablespoons water. Bring to a gentle simmer over medium‑low heat, stirring to combine. Simmer 4–6 minutes until slightly thickened and integrated. Taste carefully and adjust heat (add more honey to tame, or more vinegar for brightness). Keep warm or cool slightly if making ahead.

Prepare slaw

Drain the jarred giardiniera, reserving 1 tablespoon of the pickling juice. Roughly chop the drained vegetables into bite‑size pieces if large. In a bowl whisk together mayonnaise, reserved giardiniera juice, and lemon juice. Fold in the chopped giardiniera and chopped parsley. Season with salt and black pepper to taste. Refrigerate until assembly.

Prep leeks

Trim dark green tops and root, split lengthwise and rinse thoroughly to remove grit. Pat the white and pale green parts dry and slice very thin (1/8 inch) into rings or batons, depending on preference. Separate rings into individual strands.

Batter and fry

In a bowl whisk together flour, cornstarch and 1/2 teaspoon salt. Add cold sparkling water and whisk briefly to make a slightly thick batter — no need to be perfectly smooth; a few lumps are fine. Heat oil in a heavy skillet to 350°F (175°C) or until a small drop of batter sizzles and floats. Working in small batches, toss sliced leeks in the batter to coat, then gently shake off excess and carefully add to hot oil. Fry until golden and crisp, about 1–2 minutes. Use a slotted spoon to transfer to a paper towel–lined plate and season immediately with a pinch of salt. Keep warm and crisp by placing on a rack in a warm oven if making ahead.

Build the Dragon Burger: Spread a generous tablespoon (or to taste) of warm honey‑habanero barbecue sauce on the bottom toasted bun. Place the cheese‑topped patty on the sauced bun. Add a generous spoonful of giardiniera slaw on top of the cheese. Pile a handful of crispy leeks over the slaw for crunch. Drizzle a little extra barbecue sauce over the leeks if desired and add pickles or a dash of hot sauce if using. Cap with the toasted top bun and serve immediately.