What's Your Dish? Bad Daddy's Burger

Bad Daddy’s All American Burger w/ Homemade American Cheese

For the Burgers: makes 4

  • 4 each – Hamburger Patties
  • 4 teaspoon – Seasoned Salt
  • 4 each – Brioche Hamburger Buns
  • 4 tablespoons – Butter (room temp)
  • 4 slices – Homemade American Cheese (recipe below)
  • 1 cup – Shredded Iceberg Lettuce
  • 8 slices – Vine-ripe Tomato (1/4” thick)
  • 4 slices – Red Onion (1/4” thick)
  • 8 slices – Sandwich Stacker Pickles
  • 4 tablespoons – Ketchup
  • 4 teaspoons – Yellow Mustard
  1. Pre-heat grill.  Season burgers evenly with seasoned salt.  Cook burgers to your desired doneness, approx. 3-4 minutes each side. When burgers are one degree below desired doneness, top with cheese and close grill to melt. 
  2. Remove burgers from grill and allow to rest.  Butter both cut sides of your hamburger buns and toast on the grill.
  3. To assemble your burgers start with shredded lettuce on the bottom bun followed by your tomato, onion, and pickles.  Next place your burger with melted cheese on top followed by ketchup and mustard on the top bun. 
  4. Enjoy!

For the Homemade American Cheese


1½ teaspoons unflavored gelatin
1 tablespoon water
12 ounces Colby cheese, shredded fine (about 3 cups)
1 tablespoon whole dry milk powder
1 teaspoon salt
⅛ teaspoon cream of tartar
½ cup + 2 tablespoons whole milk


1. Line a 5x4-inch disposable aluminum loaf pan with plastic wrap, using enough so that excess hangs over the sides.

2. Sprinkle the gelatin over the water in a small cup and let sit until the gelatin softens, about 5 minutes.

3. Meanwhile, pulse together the shredded cheese, dry milk powder, salt and cream of tartar in a food processor until combined, about 3 pulses.

4. Bring the milk to a boil in a small saucepan. Remove from heat and immediately whisk in the softened gelatin until it is completely dissolved and the mixture is smooth.

5. Turn the food processor on so it is running, then slowly add the hot milk mixture to the cheese mixture until smooth, about 1 minute, scraping down the bowl as needed.

6. Immediately transfer the cheese to the prepared pan. Working quickly, pack the cheese firmly into the loaf pan to eliminate most air pockets, then smooth the top. Fold the overhanging plastic tightly against the surface of the cheese and refrigerate for at least 3 hours. The cheese can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month.

Bad Daddy’s Burger Bar

Mile High Stuffed Burger

  • 2 each – Poblano Pepper (roasted & peeled, or you can use your favorite canned whole roasted green chile)
  • 1 medium – Yellow Onion (fine julliene)
  • 1 cup – All Purpose Flower
  • 1 tablespoon – Paprika
  • 1 teaspoon – Garlic Powder
  • 1 teaspoon – Salt
  • 1 teaspoon – Cracked Black Pepper
  • ½ cup - Buttermilk
  • Oil for frying
  • 1 ½ pounds  – 80/20 Ground Beef
  • 1/2 cup – Cream Cheese
  • 4 teaspoon – Seasoned Salt
  • 4 each – Brioche Bun
  • 4 slices – Green Leaf Lettuce
  • 8 slices – Tomato
  • 2 cups – Colorado Green Chile Sauce (warm)
  1. Heat grill to high heat and roast whole poblanos on all sides until skin is charred and blistered.  Transfer hot poblanos to a bowl and cover with plastic wrap and allow to steam for 10 minutes.  Using the back side of a Chef’s knife carefully scrape charred skin off chiles.  Slice chilies in half lengthwise and remove seeds.  You should have four halves. Reserve for burger build.


  1. Split onion in half lengthwise and fine julienne onions into half moons.  Soak onions in buttermilk. In a separate bowl, combine flour, paprika, garlic powder, salt, and pepper.  Heat fryer or sauce pot with oil to 350°.  Drain buttermilk from onions and toss onions with spiced flour, ensure onions are evenly coated.  Shake off excess flour.  Cook onion in hot oil until crispy and golden brown.  You can hold these warm in an oven on low heat.


  1. Divide the meat into 8 equal portions and place on a work surface. Using your fingertips, press the portions of the meat into roughly 1/4-inch-thick patties that are each about 1 inch wider in diameter than the hamburger buns. Place two tablespoons of cream cheese onto the center of 4 of the patties.  Now top with the remaining 4 patties and pinch closed with your fingers. Cup each patty with your hands to round out the edges, and press on the top to flatten slightly into a single thick patty. Season each patty with 1 teaspoon of seasoned salt


  1. Place patties onto preheated 375° grill and close lid.  Allow to cook undisturbed for 4 minutes. Using a spatula, flip patties and continue to cook for 4 more minutes.  Remove from grill and allow to burgers to rest for 5 minutes.  While burgers are resting, toast your buns.


  1. To assemble the burger, place a slice of lettuce on the bottom bun followed by 2 slices of tomato. Carefully place your cooked burger on top of the tomato, followed by on slice of roasted poblano.  Next, divide the fried onions on top of the poblano, followed by a ¼ cup of green chile sauce over the onion straws.  Lastly, finish with top bun and serve the remaining green chile sauce on the side for dunking. 
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