![]() Season the burger all the way around with kosher salt and place on a griddle for 45 seconds. ![]() Place the crispy onions on a sheet pan with a cooling rack. Remove from the oil and allow the excess oil to drip off. ![]() Use tongs or a wire skimmer to move the onions around so they cook evenly. Work in batches so you don't overload the fryer and the onions can cook evenly. Shake off the excess and place in the fryer. 5.ĭredge the onions in the seasoned flour to coat evenly. 4.ĭrain the buttermilk from the onions and allow the excess to drip off. Fill halfway so it doesn't overflow when frying. Preheat oil in a large Dutch oven or countertop fryer to 350 F. 2.Ĭombine the remaining ingredients, except for the oil, in a mixing bowl and whisk to fully incorporate. Allow to soak for a minimum of 30 minutes. Ensure the onions are submerged in the buttermilk. 5.Ĭontinually mix until all cheese has melted and the sauce is smooth.Ĭombine all ingredients in a stand mixer or food processor and mix until smooth and fully incorporated.Ĭombine the buttermilk and sliced onions. Using the same method of adding the cheese slowly, add in all other cheeses. Using a whisk, mix in the Velveeta, 2 ounces at a time, until it has fully incorporated. Maintain medium heat and add the hot sauce and Worcestershire sauce. In a 2-quart saucepan, bring water and half-and-half to a simmer over medium heat. ![]() Combine all ingredients in a food processor and blend until smooth.
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