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Brazilian Burger

Brazilian Burger


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Have you ever heard of a Brazilian Burger?

I hadn’t either until I started doing my research for this year’s Burger Month. Burger Month is an annual online event in May for food bloggers, foodies, and anybody with a grill and a camera to show off their most epic, mouth-watering, jaw-dropping burgers for the world to see.

The brainchild of Girl Carnivore, Burger Month is an annual party dedicated to all things burgers.

Brazilian Burger

Another year, another burger.

I LOVE Burger Month. It happens to be therapeutic to let your imagination lose its mind and dream up something crazy or put a spin on a well-known burger.

This year, I tackled something new – The Brazilian Burger.

AKA the X-Tudo.

This is something I’ve never even tasted before, let alone made.

Brazilian Burger

What is the Brazilian Burger?

The Brazilian Burger, or X-Tudo Burger, is a mammoth size burger full of unexpected flavors. Apparently, the “X” means cheese and “tudo” means everything. This is not for the small plate eater.

It takes a fork and a knife, and a truckload of paper towels.

Check out the list of ingredients for this monstrosity of a burger:

  • Cheese
  • Lettuce
  • Tomato
  • Shoestring french fries
  • Corn
  • Thinly sliced deli ham or sausage links
  • Bacon or sausage links 
  • Fried egg

Clearly, this is no snack.

The list of toppings is one of the reasons I chose to make this, along with the fact that I had never seen, nor heard of this burger before. 

Instead of cheese slices, I made a beer cheese sauce made with Guinness and Cabot Cheese Seriously Sharp White Cheddar. 

If you’re a Guinness lover, you’ll adore this cheese. We had to stop ourselves from overeating the fries and cheese sauce.

Brazilian Burger

For the bacon, I used pork belly/ bacon pieces from Bill E’s Bacon here in Alabama – his bacon is phenomenal.

My ham is Boar’s Head, smoked, thinly sliced, and  I charred some white corn, which went really well with the flavor of the burger. As for the lettuce and tomato, I used Romas and Arugula.

How does it taste?

So, if you’re anything like me, the corn and ham instantly threw you off. That’s why spinning it can be your best friend.

That is, if it needs spinning.

However, I do have to say that the ham and corn actually work.

I’m sure this is delicious any way it’s spun, but you know when you just have your own way of doing things. The corn, tomato, and arugula really complimented each other and when tasted with the other flavors, even down to the microgreens on top.

Brazilian Burger

It really has a unique flavor that is seemingly endless with each bite.

But the best – the very best – is the fried egg on top.

Brazilian Burger

Don’t forget the napkins!!

Yield: 4 Burgers

Brazilian Burger

Brazilian Burger

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Burgers

  • 1/2 lb. ground round
  • 1/2 lb. ground pork tenderloin*
  • 1/4 cup pepperoni, chopped
  • 1/2 yellow onion, diced or minced
  • 1 tsp Moore's or Dale's steak sauce

Beer Cheese Sauce

Burger Toppings

  • Lettuce and Tomato
  • Shoestring french fries*
  • White shoepeg corn, canned or frozen
  • Thinly sliced deli ham
  • Bacon slices
  • Fried egg

Instructions

Beer Cheese Sauce

Heat butter in a large saucepan over medium heat until melted. 

Add flour, and whisk until completely combined.

Add in the beer, milk, mustard, Worcestershire, and cayenne, and whisk until smooth. 

Continue cooking until the mixture has thickened (and has nearly reached a simmer). 

Add cheese and stir until smooth and the cheese has just about melted.

Reduce heat to low, taste and season the dip with salt and pepper as needed. 

Burgers

Combine all ingredients in a mixing bowl and form them into patties; refrigerate for 30 min.

Grill or cook until your desired temperature.

Dress burgers with toppings; adding the fried egg last.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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1 Comment

  • Anne
    August 29, 2022 at 2:11 PM

    Good morning and thank you for this recipe 🙂

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