••••SOUTHWESTERN RODEO BURGER!!
Serves 4.
2 cups Hy-Vee panko bread crumbs
1/2 cup Hy-Vee skim milk
1 Hy-Vee large egg
1 yellow onion, sliced into 1/2-inch-thick rings
1 pound 80%-lean ground beef
Hy-Vee salt and Hy-Vee black pepper, to taste
4 slices Hy-Vee American cheese
8 leaves Bibb lettuce
2 jalapeno peppers, sliced
Hy-Vee barbecue sauce, for serving
INGREDIENTS
Hy-Vee vegetable oil, as needed2 cups Hy-Vee panko bread crumbs
1/2 cup Hy-Vee skim milk
1 Hy-Vee large egg
1 yellow onion, sliced into 1/2-inch-thick rings
1 pound 80%-lean ground beef
Hy-Vee salt and Hy-Vee black pepper, to taste
4 slices Hy-Vee American cheese
8 leaves Bibb lettuce
2 jalapeno peppers, sliced
Hy-Vee barbecue sauce, for serving
DIRECTIONS
In a deep fryer or large heavy saucepan suitable for deep-frying, heat oil to 350 degrees. Follow instructions for quantity of oil for deep fryer. For heavy saucepan, fill with at least 2 inches of oil.
Place panko in a medium bowl. In a separate medium bowl, whisk together milk and egg. Working in batches, toss onion rings into egg mixture, then in panko, coating evenly on all sides. Repeat with remaining onion rings. Fry for 1 to 2 minutes or until golden brown. Remove with a slotted spoon, setting on paper towels to drain; set aside and keep warm.
Prepare a charcoal or gas grill for direct cooking over medium heat.
Shape ground beef into 4 patties and season with salt and pepper.
Grill patties on a well-greased rack for 12 to 14 minutes or until internal temperature of patties reaches 160 degrees, turning once halfway through. During last 2 minutes of grilling, top with cheese.
To serve, place Bibb lettuce on bottom hamburger bun and top with cheeseburger, jalapeno slices, prepared onion rings, barbecue sauce and top bun.
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