Step 1

Make the homemade hamburger buns

Step 2

Pour enough oil into a large skillet so it reaches about 1 inch up the side. Heat the oil to 350°F, or until a pinch of bread tossed in turns golden brown after about 1 to 2 minutes.

Step 3

Season one side of the steaks with Worcestershire sauce, adobo seasoning, and pepper. Turn the steaks over and season with hot sauce, adobo seasoning, and pepper.

Step 4

Set up a dredging station with three pans or bowls. In the first pan, add the corn starch. In the next pan mix together 1½ cups flour, beer, milk, egg, chili powder, onion salt, paprika, and ½ tsp pepper. In the third pan, mix together the remaining 1½ cups flour with 1 tbsp of adobo seasoning.

Step 5

Dredge each steak through the corn starch, shaking off excess. Then plunge into the wet mixture, holding the steak upright to allow excess batter to drip off. Dredge through the seasoned flour. For extra crispy cutlets, dredge through the wet and the flour mixture a second time.

Step 6

Working in batches, carefully add the cutlets to the hot oil. Cook for 2 to 3 minutes until turning golden brown. Use a pair of tongs to gently flip the steaks over and cook for another few minutes, until completely golden brown and crispy all over. Place on a plate lined with paper towels to drain. Repeat with remaining cutlets. Keep warm in a low-temp oven if not serving immediately.

Step 7

In a separate large skillet, heat the bacon grease (or butter) over medium heat. Add the flour and stir to combine. The mixture should resemble wet sand. Add more flour if necessary. Cook, stirring often, for about 1 to 2 minutes.

Step 8

Carefully whisk in the milk and heavy cream. Continue whisking to remove lumps. Stir frequently with a wooden spoon until thickened, about 4 minutes. Season with 1 tsp of adobo seasoning (or seasoned salt) and 1 tsp black pepper. Taste and add more salt, if desired.

Step 9

Butter and toast the buns, if desired.

Step 10

Smear about 1 to 2 tbsp of the gravy on the bottom bun. Place 1 fried cutlet over the gravy. Top with sliced tomato and green leaf lettuce. Cover with the top bun and serve at once, passing more gravy on the side for dunking.