Vietnamese Pho-Ribeye Cheeseburgers With Crispy jalapeno Noodles And Spicy Ginger Garlic Spread

Ingredients

• Chili garlic sauce
• 3/4 Cup Asian stir fry sauce
• 1/4 Cup Teaspoons chili garlic sauce
• 3 1/2 Teaspoons sriracha chili sauce
• 3 1/2 Teaspoons ponzu citrus sauce
• 1 teaspoon fresh lime juice
• Broth
• 8 Cups bone broth
• 2 cinnamon sticks
• 2 star anise
• Patties
• 1/4 Cup bean sprouts
• 1/4 Cup diced red onion
• 1/4 Cup chopped Thai Basil
• 3 Teaspoons minced jalapeno pepper
• 3 Teaspoons minced garlic
• 1 1/2 Teaspoons grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon Asian stir fry sauce
• 1/2 teaspoon fresh lime juice
• 1 pound ground chuck
• 1 pound ground ribeye steak
• Dry rub
• 1 tablespoon crushed red pepper flakes
• 1/2 tablespoon granulated garlic
• 2 Teaspoons cinnamon
• 2 Teaspoons grated star anise
• 1 1/2 teaspoon sea salt
• 6 slices Swiss cheese
• 6 slices Monterrey cheese
• Noodles
• 1/2 Cup extra virgin olive oil
• 1 thinly sliced jalapeno pepper
• 6 ounces dried rice stick noodles, pulled apart
• 1/2 tablespoon kosher salt
• Salad and buns
• 1 large jalapeno pepper, cut into thinly sliced rounds
• 1 1/2 Cups bean sprouts
• 3/4 Cup Thai basil
• 1/2 Cup cilantro leaves
• 1/2 red onion, thinly sliced
• 4 red mini sweet peppers, thinly sliced rounds
• 3 tablespoons fresh lime juice
• 1 tablespoon Sutter Home Pinot Grigio wine
• 6 potato hamburger buns
• 18 slices paper thin ribeye steak (1/2 pound)

Instructions

• For the sauce
• Blend the stir fry sauce, chili garlic, sriracha chili, ponzu, and lime juice in a small bowl and set aside.
• For the broth
• Add the broth, cinnamon sticks and star anise to a large pot. Bring to a boil. Remove from heat, add the noodles, let stand 3 minutes or just until tender. Drain the broth, reserving it. Add the broth back to the pot and keep warm on the grill.
• For the patties
• Heat gas grill to medium-high heat.
• To a small food processor, add the sprouts, onion, basil, jalapeno pepper, garlic, and ginger. Pulsate just until blended but not pureed. Place mixture into a double bowl with ice water in the bottom bowl to keep cold along with the sesame oil, stir fry sauce, lime juice, chuck, and ribeye. Dip hands in the ice water, blend the mixture, and form 6 patties the size of the bun making a thumb indention into 1 side of each patty. Season each side with pepper flakes, granulated garlic, cinnamon, star anise, and salt.
• Brush the grill grates with oil, add patties thumb indention side up, close the lid, cook 5 minutes per side. During the last few minutes
• add 1 slice each of Swiss and Monterrey jack cheese to each patty, cook until the cheese melts, approximately 2 minutes. Remove and lightly tent with foil until time to plate. Increase the heat of the grill to 500 degrees.
• For the noodles
• Heat oil in a heavy bottom skillet on the grill. Cook the jalapeno peppers for 1 minute. Add in the noodles and turn after 30 seconds, remove when crispy to paper towels and sprinkle with salt.
• For the salad, buns, and plating
• Blend the jalapeno pepper, sprouts, basil, cilantro, red onion, red peppers, lime juice, and wine. Set aside.
• Add the buns to the grill and toast for about 1 minute per side over medium heat. Remove from the grill and equally spread the sauce to cut side of buns. Add 1 patty to each bottom bun. Dip the ribeye into the warm broth and then add 3 slices to each patty. Finish the burger off with equal amounts of the salad, a piece of fried noodle, and jalapenos plus the top bun. Serve with a chilled bottle of Sutter Home Pinot Grigio.