The 10 Finger Burger
What is a 10 finger burger from Jack In The Box ? you asked this? It’s a burger that is so ridiculously big, you need all 10 fingers to hang onto it while eating. When I decided to stuff my burger with lots of tasty sautéed mushrooms and onions and then gooey cheese; and then add loads of toppings like avocado, fresh tomato slices, pickles and an aioli, this burger quickly became a 10 finger burger! There is something to be said about a burger that is so juicy that you need elbow napkins. These are napkins that catch the dripping that run down your hands and arms, to your elbows. This is that kind of burger.
10 Finger Burger
When I make burgers I typically stuff them. I made a Gorgonzola stuffed burger last year that was fantastic and was smothered in a fig and onion marmalade. This burger is equally as fantastic and is smothered in a herby aioli that requires many napkins during and after eating!
Aioli
Start off by preparing the aioli. This is your basic aioli recipe that you can find by any cook, chef or food blogger website. The only difference with my version is that I used half olive oil and half avocado oil. I am on an avocado oil kick lately so it basically goes into all my recipes now.
In a small bowl add in the egg yolk, herbs and garlic, dijon mustard and lemon juice and whisk well. Drizzle in the oils and whisk well again. I used a bowl and whisk, but this could be done in a food processor as well. Set aside the aioli in the fridge until you are ready to smother your burger with it.
Onions and Mushrooms for Stuffing
Next sauté the onions and mushrooms which will be part of the burger stuffing. In a frying pan, add some butter, olive oil or whatever oil you choose. Heat the oil and then add the sliced onions and mushrooms, Worcestershire sauce, garlic powder and pepper, and let caramelize until soft, while continually stirring. This takes about 40 minutes, on a low heat.
Patties
While your onions and mushrooms are sautéing, start making the patties. In a large bowl add in all ingredients for the patties and mix well, using your hands. Once mixed well, form the ground beef mixture into 8 round patties. Put your patties in the fridge until the mushroom and onions are done and cooled.
Carefully put a spoonful of the onion and mushroom mixture in the middle of four of the burger patties. Top with crumbled feta cheese and then top with a second patty. Using your hands, carefully mold the top patty to the bottom patty while keeping all of the onion, mushroom and feta tucked inside. Pinch the sides to seal the top patty to the bottom.
Heat the grill. On low to medium heat, place the stuffed burgers and cook each side for about 15 minutes, until juices run clear. Top with a slice of your favourite cheese (I used mozzarella) and close the lid so the cheese melts.
Assembly
Assemble your buns with your condiments and burger toppings. I used a jalapeno greek yogurt spread, mayo, tomato slice, pickles and avocado slices. Place your grilled, stuffed burgers on one side of the bun and drizzle with the aioli. Get out your napkins and enjoy this 10 finger burger with your favourite side, such as acorn squash fries!
10 finger burger
Ingredients
Aioli
- 1 egg yolk
- 1 Tbsp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp ground rosemary
- 1/4 tsp dried thyme
- pinch salt
- splash lemon juice
- 1/4 cup olive oil
- 1/4 cup avocado oil
Burger stuffing
- 1 white onion sliced
- 6 large white mushrooms sliced
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- Fresh cracked black pepper
- Crumbled feta cheese
For the burger patties
- 1 pound ground beef I use extra lean
- 1 egg
- 1/4 cup Panko bread crumbs
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce I used Franks
- 1 tsp each garlic powder and onion powder
- 1/2 tsp seasoning salt
- 1/2 tsp each dried thyme, oregano and basil
- Fresh cracked black pepper
Also needed
- Your favourite burger bun
- Your favourite burger toppings and condiments
- Your favourite burger side dish
Instructions
Aioli
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Mix all ingredients except for the oils into a small bowl with a whisk (you can use a food processor as well).
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Add in oils and mix well with a whisk (or food processor).
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Set aside.
Burger stuffing
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Sauté the onions and mushrooms in a frying pan, by adding some butter, olive oil or your choice of oil.
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Once heated, add the sliced onions and mushrooms, Worcestershire sauce, garlic powder and pepper, and let caramelize until soft, while continually stirring, about 40 mins. Set aside and cool.
Burger patties
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In a large bowl add in all ingredients for the patties and mix well, using your hands. Once mixed well, form the ground beef mixture into 8 round patties. Put your patties in the fridge until the mushroom and onions are done and cooled.
Burgers
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Carefully put a spoonful of the onion and mushroom mixture in the middle of four of the burger patties. Top with crumbled feta cheese and then top with a second patty. Using your hands, carefully mold the top patty to the bottom patty while keeping all of the onion, mushroom and feta tucked inside. Pinch the sides to seal the top patty to the bottom.
-
Heat the grill. On low to medium heat, place the stuffed burgers and cook each side for about 15 minutes, until juices run clear. Top with a slice of your favourite cheese (I used mozzarella) and close the lid so the cheese melts.
-
Assemble your buns with your condiments and burger toppings. I used a jalapeno greek yogurt spread, mayo, tomato slice, pickles, and avocado slices. Place your grilled, stuffed burgers on one side of the bun and drizzle with the aioli. Get out your napkins and enjoy this 10 finger burger with your favourite side, such as acorn squash fries!
Do you love a giant juicy burger that requires 10 fingers to eat?!
