The Monkey Burger* Recipe

Form and season patty

Gently shape the 8-ounce (0.5 lb) ground Angus into a single hand-pressed patty about 3/4 to 1 inch thick, creating a slight dimple in the center. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Grill the patty

Preheat a grill or cast-iron skillet to medium-high (about 400°F/205°C). Place the patty on the hot surface. Grill 4–5 minutes on the first side without pressing. Flip and cook 3–5 minutes more for medium (internal temperature ~160°F/71°C) or longer for well done. In the last minute of cooking, place one slice of cheddar on the patty, close lid or cover to melt.

Toast the roll

While the patty finishes, spread 1/2 tsp softened butter on the cut sides of the hamburger roll and toast cut-side down in a skillet or on the grill until golden, about 1–2 minutes.

Assemble burger

Spread about 1–1 1/2 tablespoons of cajun mayo (see Cajun Mayo directions) on the bottom roll. Place the cheesy patty onto the bottom bun, top with the honey jalapeño bacon slices, a generous handful of fried onion straws, optional pickles, then spread a little more cajun mayo on the top bun and close.

In a small bowl, combine 3 tbsp mayonnaise, 1/2 tsp lemon juice, 1/2 tsp cajun seasoning, 1/4 tsp smoked paprika, 1/4 tsp hot sauce and 1/8 tsp black pepper. Whisk until smooth and taste; adjust seasoning or hot sauce to taste. Refrigerate until assembly.

Slice onion

Very thinly slice 1/2 a yellow onion into rings or strands. Separate into strands so they fry individually.

Batter and fry

In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1 tbsp cornstarch, 1/4 tsp garlic powder and 1/4 tsp salt. Toss the sliced onion in the flour mixture to coat evenly, shaking off excess. Heat 1 cup vegetable oil in a small skillet or pot to 350°F (175°C). Fry the coated onions in batches until golden brown and crisp, about 1–2 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain and lightly salt while hot.

Preheat oven to 400°F (200°C) and line a baking sheet with foil and a rack. Lay 2 slices thick-cut bacon on the rack. Brush with 1 tsp honey and sprinkle 1 tsp finely chopped pickled jalapeño over the bacon. Bake 12–15 minutes until crisped to your liking. Remove and drain on paper towels. Alternatively use prepared honey jalapeño bacon and briefly warm before assembling.

Cut and soak potatoes

Cut the medium russet potato into French-cut sticks about 1/4–3/8 inch thick. Place in cold water and soak 15–30 minutes to remove excess starch, then drain and pat thoroughly dry.

Fry the fries

Heat 2 cups vegetable oil in a heavy pot to 325°F (160°C). Fry the potatoes in batches 3–4 minutes until just tender but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry a second time 1–2 minutes until golden and crisp. Drain and immediately season with 1/2 tsp salt. Serve alongside the burger.

Plate the toasted, assembled Monkey Burger with a serving of hot French-cut fries and any extra fried onion straws. Serve immediately.