"PULP FICTION": BIG KAHUNA BURGER.
This is one tasty burger. A lot tastier looking than its greasy silver screen counterpart, this burger is beyond juicy - dripping with barbecue sauce and delicious pineapple rings. And of course, you can't have an awesome burger without bacon...and crispy onion strings. I wanted to put a Hawaiian flair into this Big Kahuna burger, and not just make a plain old fast food cheeseburger like what's shown in the movie. Pairs well with a Sprite. *slurrrrrrpppp* ahhhhh.
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LOOT: 4 BURGERS
MATS.
1 lb. ground beef (or make it lean with ground turkey!)
salt and pepper
4 slices bacon, cut in half
8 pineapple rings (canned)*
1/2 to 1 cup Pineapple Kahlua Barbecue Sauce*
4 sweet onion buns
1 recipe Crispy Onion Strings:
1 sweet onion, sliced thin
1 cup buttermilk (if you do not have it on hand, make your own! 1 cup of milk + 2 tbsp lemon juice, stir and let it sit a couple minutes.)
1 1/2 c. flour
1 tbsp salt
1 tbsp pepper
2 cups of canola oil (if you're using a pot, if you are using a deep fryer, follow your fryer's instructions.)
EQUIPMENT.
mandoline slicer (or knife and board)
deep fryer (or pot with thermometer)
tongs
skillet (preferably cast iron)
fire
spatula
STRAT.
CRISPY ONION STRINGS.
1.) In a large, shallow dish, lay your onion slices out as thin as possible. Pour the buttermilk over the onions, press them down so they are completely submerged, and let them soak for 1 hour.
2.) Heat the oil to 375*F
3.) In a separate low dish, mix together the flour, salt and pepper.
4.) Using your tongs, lift a handful's amount of onion strings out, shake off the excess buttermilk and dredge in the flour mixture. Shake off the excess flour and immediately submerge in the hot oil. Make sure to move them around a little so they don't fry into one large onion blob. They will cook very quickly, so keep an eye on them, they should be done in 1-2 minutes. Once they are golden brown, carefully remove them with your tongs and drain on a paper towel. Repeat until all the onions are done.
BURGERS.
1.) In a skillet over medium low heat, cook the bacon pieces until nice and crispy.
2.) While the bacon is cooking, form your patties. Divide the pound of meat into fours, and shape into patties. Generously sprinkle with salt and pepper.
3.) Once the bacon is done, remove it from the pan and drain on a paper towel. Drain most of the fat out of the pan, leaving about a tablespoon behind for cooking the patties.
4.) Cook your patties in the skillet to your liking (if you are using turkey, make sure you cook them thoroughly to 165*F)
5.) Toast the onion buns and spread each side with at least 1 tablespoon of barbecue sauce. Place the burger patty on the bottom half of the bun, and top with 2 bacon halves, 2 pineapple rings, and a handful of crispy onion strings. Toppings are subjective, so use however much you want, that's just the way I prefer it! Top it with your other bun half and dig in!
* PRO TIP: if you are making the barbecue sauce, you can use the juice from your canned pineapple rings in your recipe!
Inspired by "Pulp Fiction"
