Diners, Drive-ins and Dives by Guy Fieri

Author:Guy Fieri [Fieri, Guy with Volkwein, Ann]
Language: eng
Format: epub, mobi
ISBN: 978-0-06-196450-3
Publisher: HarperCollins
Published: 2008-12-26T05:00:00+00:00

“Joe, I’ll arm-wrestle ya for those gizzards?” “Bring it, Guido.”

The Triple D Burger

ADAPTED FROM A RECIPE COURTESY OF JOE’S GIZZARD CITY

Yeah, you too can make culinary history in a deep-fryer. MAKES 4 BURGERS

2½ cups batter mix (recommended: Joe’s Famous Batter Mix at www.gizzardcity.com)

Oil, for frying

1⅓ pounds 85% lean ground chuck

Kosher salt and freshly ground black pepper

4 (4-inch) hamburger buns

8 slices American cheese

½ cup chopped white onion

4 tomato slices

16 slices hamburger pickles

Condiments of your choice

Grab a medium mixing bowl and a whisk. Put 1¼ cups cold water in the bowl and add the batter mix. Whisk together to make a batter that’s a little thicker than pancake batter.

Heat a deep-fryer, or about 6 inches of oil in a large deep, heavy-bottomed pot, until a deep-fry thermometer reads 375°F. Line a plate with paper towels.

Shape the ground chuck into 4 even patties. Season with salt and pepper to taste. Heat a skillet or flat-top grill to medium-high. Cook the burgers to medium-rare or to your desired degree of doneness.

Open the hamburger buns and set a piece of cheese on each side of the open buns. Sprinkle onion on all the bottoms and lay a tomato on all the tops of the buns. Top the tomatoes with 4 pickle slices. Gently place the cooked burger on the bottom, close the buns, and smash the buns together. The tighter the better!

Hold each hamburger together and dip into the batter to completely cover it. Carefully drop it into the oil and fry until the coating crisps and turns golden brown, 4 to 5 minutes. Drain on the paper towels and serve. Repeat with the remaining burgers.

Serve with desired condiments.

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