- Cook Time
- Prep Time
- 4 cups vegetable oil
- 1 cup flour
- 1 cup thinly sliced shallots
- 1/2 cup drained sliced pickled jalapenos, patted dry, plus 2 tbsp. pickling juice
- Kosher salt
- 1/2 cup mayonnaise
- 1 1/2 teaspoons sriracha
- 4 potato sandwich rolls or hamburger buns
- 4 tablespoons butter, melted
- 1 pound ground beef (80% lean; preferably freshly ground from whole-muscle cuts)
- 4 slices American cheese
In a large pot, heat the oil over medium until a deep-fry thermometer registers 350 degrees. In a large bowl, season the flour with salt. Add the shallots and jalapenos and toss until completely coated and not sticking together.
Working in three batches, shake off the excess flour from the shallots and jalapenos and gently lower them into the oil using a slotted spoon. Fry, stirring often, until light golden, 2 to 3 minutes per batch (the shallots tend to fry faster and can be removed sooner). Using the slotted spoon, transfer to paper towels to drain; sprinkle liberally with kosher salt. Bring the oil back up to 350 degrees between batches.
In a medium bowl, whisk the mayonnaise, sriracha and pickling juice. Brush the cut sides of the rolls with the melted butter. Heat a large, heavy skillet over medium. Place the rolls in the skillet, buttered sides down. Toast until golden brown, about 30 seconds. Transfer rolls to a platter and spread 1 tbsp. sriracha mayo on each roll top. Wipe out the skillet.
Heat the skillet over medium-high. Form the ground beef into 4 balls. Season liberally with kosher salt and freshly ground pepper. Add to the skillet, spacing evenly. Using the back of a sturdy metal spatula, press each ball into a 3/4-inch-thick round. Cook until browned, about 2 minutes per side for medium-rare. After flipping each burger, top with a slice of cheese.
Divide the patties among the roll bottoms. Add the crispy shallots and jalapenos, then the roll tops.