Char Burger* Recipe

Make quick pickling brine

Combine rice vinegar, 0.25 cup water, granulated sugar, and 0.5 tsp kosher salt in a small bowl or jar. Stir until sugar and salt dissolve.

Pickle the peppers

Place thinly sliced peppers in the brine, pressing down so they’re submerged. Let sit at room temperature for at least 15 minutes while you prepare other components (can refrigerate up to 24 hours). Drain well before frying.

Crisp the peppers

Heat 0.5 cup vegetable oil in a small skillet over medium-high until shimmering (about 350°F / 175°C if using thermometer). Lightly toss the drained pepper slices in 2 tbs cornstarch until coated, shaking off excess. Fry in batches for 30–60 seconds until edges become crisp and just beginning to brown. Remove to a paper-towel lined plate to drain. Season lightly with a pinch of salt. Set aside.

In a small saucepan, combine 0.5 cup ketchup, 1 tbs malt vinegar, 1 tbs dark brown sugar, 0.5 tsp Worcestershire, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 1 tbs water and 0.25 tsp salt. Whisk together and bring to a gentle simmer over medium-low heat. Simmer 3–5 minutes, stirring, until slightly thickened and glossy. Taste and adjust balance (add a pinch more sugar for sweetness or 1/2 tsp more vinegar for tang). Keep warm off heat.

Divide 1 lb ground beef into two equal portions. Gently form each into a loose patty about 4" in diameter and slightly larger than the bun. Press a shallow dimple in the center of each patty with your thumb to promote even cooking. Do not overwork the meat.

Season both sides of each patty with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper (total 1 tsp salt and 1 tsp pepper for the pound).

Heat a cast-iron skillet or heavy griddle over high heat until very hot and add 1 tbs vegetable oil, spreading to coat. Place patties on the hot surface and cook 3–4 minutes without moving to develop a char. Flip once and immediately place a slice of pepper jack on each patty. Cook another 3–4 minutes for medium (adjust time for desired doneness). For a more pronounced char, press lightly with a spatula for a few seconds after flipping.

While patties finish, halve the buns and butter cut sides with 1 tbs softened butter. Toast buttered sides on the hot skillet or griddle until golden brown, about 30–60 seconds. Remove from heat.

To assemble: spread a generous tablespoon of warm malt BBQ sauce on the bottom bun. Place a small handful (about 1/4 cup) of shredded iceberg lettuce, then the burger patty with melted pepper jack. Add a slice of tomato on the side or on top of the patty (as preferred). Top with a generous portion of crispy pickled peppers (about half of the fried peppers per burger). Drizzle an additional teaspoon of malt BBQ sauce over the peppers if desired. Finish with the toasted top bun.

Let the assembled burger rest 1 minute to let sauce meld and cheese settle. Serve immediately.