Best 4 Devils Revenge Burger Recipes

JEB'S NO BULL BURGER

Steps:

• Combine 1 tablespoon flaxseed meal and 3 tablespoons water in a small bowl to create a "flax egg" and set aside for at least 5 minutes.
• In a large pot or saute pan, mix artichokes, mushrooms, jalapenos, olives, garlic, onion and red pepper with 2 tablespoons olive oil and saute over medium-high heat until vegetables have softened, 5 to 10 minutes.
• Mix garbanzo beans and black beans in a bowl and mash until almost no whole beans remain and the two are well combined.
• Mix oats, oat flour, Worcestershire sauce, oregano, paprika, celery salt, cumin, cayenne, red pepper flakes, sage and remaining 1/4 cup flaxseed meal in a bowl until well combined.
• Mix sauteed ingredients with the mashed bean mixture. Once well combined, mix in the dry ingredients. Lastly, add the flax egg and combine well.
• Heat a large skillet with remaining 2 tablespoons olive oil over medium-high heat.
• Using a kitchen scale, form the mixture into 4-ounce patties and place in the skillet, cooking each side until browned and internal temperature reaches 145 degrees F, 5 to 7 minutes on each side. Once cooked, slather buns, tops and bottoms, with Sriracha Aioli and toast in the skillet, sauce-side down, 2 to 3 minutes. Top burgers with pickles, red onion, tomato and mixed greens.
• For the vegan mayo: Pour coconut milk, vinegar, garlic granules, mustard powder and salt into a blender and begin blending. Once ingredients have come together, begin slowly pouring the avocado oil into the blender while blending, about 1 minute to pour the entire 2 cups. Once all of the avocado oil has been poured, let the blender run for 1 minute to whip the mayo. Use immediately or store in the refrigerator for up to 10 days.
• For the sriracha aioli: Mix sriracha, mustard and 2 cups vegan mayo in a bowl and whisk together until well combined. Use immediately or store in the refrigerator for up to 10 days.

DEVIL'S REVENGE BURGER

Steps:

• Heat a grill to medium-high. Shape the ground chuck into four 6-ounce burger patties and set aside.
• Toast the buns on the grill. Place a lettuce leaf and a tomato slice on each bottom bun. Set aside.
• Season the burger patties with salt and pepper, and then grill. After flipping the patties, top each with a spoonful of Chipotle Onion, followed by a spoonful of Spicy Chile Pepper Medley, a squirt of Chipotle Ketchup and a slice of pepper jack cheese. Cover the grill and cook until the cheese is slightly melted.
• Scoop the patties onto the bottom buns. Top each with two slices of bacon and a spoonful of Habanero Relish. Slather the top buns with Sriracha Mayo and place on top of the burgers.
• Saute the red onions in the olive oil until soft. Stir in the chipotle puree and cook for 1 minute. Add the chardonnay and cook, stirring, for another minute. Add salt and pepper to taste.
• Pan fry the jalapenos, serranos and habaneros in the olive oil until soft. Let cool for 10 minutes, then peel off the skins. Slice the chiles lengthwise and mix together.
• Mix the ketchup, chipotle puree and salt and pepper to taste until fully blended.
• Pulse the habaneros and garlic in a food processor until coarsely chopped, 5 to 10 seconds. Add the tomatoes, onions, lemon juice, red pepper flakes and 1/8 teaspoon each salt and pepper. Pulse until blended and finely chopped. Add the cilantro sprigs and pulse until cilantro is coarsely chopped.
• Stir together the mayonnaise, Sriracha, lemon juice and a pinch of salt and pepper.

DEVILED HAMBURGERS

Steps:

• Combine all ingredients and mix.
• Divide equal portions of mixture between the eight bun halves and spread on top.
• Make sure to spread mixture out to the edge of the bun as any portion of the bun exposed to the broiler has a tendency to brown too much.
• Place under the broiler for 6-8 minutes.

DEVILED BURGERS

Steps:

• Preheat broiler. In a large mixing bowl combine the bread, onion, ketchup, worcestershire sauce, mustard, horseradish, garlic powder, and chili powder and mix until well blended.
• With clean hands add ground beef and blend gently until combined being careful to not overwork the meat mixture. Shape into six (3-inch) burgers and place them on a ungreased jelly roll pan or cookie sheet.
• Broil the burgers four inches away from the heat source approximately four minutes per side or until desired doneness. Place cooked burgers on hamburger buns and serve immediately.