Summer is here, and that means grilling, burgers, and all things barbecue. Our team went on the hunt for a few killer burger recipes this year, and one stand out was Chef Esteban Mantilla’s Clinton Hall Challenge Burger in New York. Stacked a mile high with fried onion rings, chipotle aoli, two kinds of cheese, and smothered in french fries, you might want to plan a few trips to the gym before and after, as it is beyond indulgent.
Although their Pat LaFrieda-based burger meat ratio is top secret, they were happy to share with us their tips on how to build the perfect burger for summer.
Ingredients for assembly
- Burger patties
- Brioche or sourdough burger buns
- Smoked Bacon
- American Cheese
- Vermont Cheddar Cheese
- Chipotle Aioli (50:50 chipotle in adobo and mayo)
- Tomato slices
- Fried onion rings
- French fries (skins on, preferably-we like sweet potato fries)
Butter 2 buns top and bottom, toss on the flattop grill and toast til golden brown. Salt and pepper 3 burger patties, toss on the flattop grill. Flip when browned on one side, cook til medium rare.
Take 9 pieces of smoked bacon, toss on the flattop grill until crispy.
Drop 5 onion rings in the fryer. Drop 1 bag of french fries in the next fryer.
Add 1 slice of American Cheese and Vermont Cheddar Cheese to each burger (Chef tip – Chef Esteban stacks one piece of each cheese to get extra cheesy…) Once the cheese is melted on the patties, you can start to build the burger.
Start with the chipotle aioli on the toasted bun, add lettuce, tomato, burger patty, 3 pieces of bacon, pickles, and 1 onion ring. Top with a bun, and then start the stacking all over until it’s 3 layers high.
Once the last bun is on top, skewer to hold the burger together. Garnish with a pickle and onion rings stacked on top. Place the burger on a tray covered with parchment standing tall. Take french fries and surround the burger with them. It should be mounded with fries. Finish pairing the burger with a glass of your favorite American red wine, or a stein of Radeberger pilsner. Crush in 25 minutes!
Recipe, Clinton Hall, New York.
Photographer: Paul Wagtouicz