RECIPES: Recipe Details
PLUM BACO BURGER
Texas & Barbeque go together like sand & sea. You seldom see one without the other soon or later, This burger combines the greatness of a burger with the great flavor of barbeque sauce. It is juicy, spicy with a barbeque glaze that gives it a feeling that you are eating barbeque.
FRESH AVOCADO CILANTRO MAYONNAISE
1/4 Cup Fresh Cilantro minced
1/2 teaspoon Colavita Extra Virgin Olive Oil
1 tablespoon Tabasco Chipotle Sauce
1 teaspoon black pepper
1/2 teaspoon salt
1 Cup Hellmans Mayonnaise
1 Large Avocado, peeled, pitted & smashed
PLUM BACO BARBEQUE SAUCE
2 Tablespoons unsalted butter at room temperature
8 Large Shallots peeled
3 Large Jalapeno, stems removed
1 8.5 ounce jar Chinese Plum Sauce
1 18 ounce jar Red Plum Jam
1/4 cup honey
1/4 Cup Soy Sauce
1/4 Cup Lea & Perrins
1/4 Cup Rice Wine Vinegar
1 Cup Ketchup
1/4 Cup Light Brown Sugar
1 Cup Beef Broth
Juice of 1 large lime
1/2 Cup Sutter Home Cabernet Sauvignon
12 Slices Bacon
2 Large Red Onions cut into 6 Thick Slices
2 pounds ground chuck
1/2 cup plum baco sauce
2 Tablespoons Lea & Perrins
1 Tablespoon Onion Salt
1 Tablespoon Garlic Salt
2 Tablespoons Black Pepper
1 Tablespoons Salt or more to taste
4 Large Jalapeno deseeded & finely minced
1 cup green onions, finely minced
1 Cup finely minced fresh parsley
6 Large Fresh Hamburger Buns
6 Large slice of Tomato
6 Slices of Stacker Pickles
6 Leaves of Romaine Lettuce
Grilling Basket or non stick Skillet
Oil or Cooking Spray for Grill Racks
To prepare the Avocado Cilantro Mayonnaise: In a food processor, add the cilantro, olive oil, black pepper & salt. Pulse to combine. Add the Hellmans & tabasco. Pulse to combine. Add the avocado and pulse to combine until well blended. Taste and adjust spice to taste.Chill until ready to serve.
To Prepare the Plum Baco Barbeque Sauce: In a food processor, add the room temperature butter, shallots, jalapeno, Chinese Plum Sauce, Red Plum Jam, Honey, soy sauce, lea & perrins, rice wine vinegar, ketchup, brown sugar and beef broth. Pulse until completely blended. Reserve 1/2 cup for the burgers. Place the rest in a sauce pan to be used for basting burgers.
To prepare the burgers for grilling, place ground chuck in large bowl, add the Plum Baco Sauce, Lea & Perrin, Onion Salt, Garlic Salt, Black Pepper, Salt, jalapeno, green onions, & parsley. Mix well but do not over handle meat. Divide into 6 patties that fit the buns. Cover & chill until ready to grill. Bring down to room temperature before grilling.
Prepare gas or Charcoal grill to a medium high heat. Oil grill racks or spray with cooking spray.
Place bacon & red onions in grilling rack & non stick skillet & cook over medium high heat with lid closed. Grill until bacon is crispy & onions are translucent, about 5 minutes (times will vary depending on grill). Remove, cover & keep warm. Place Plum Bago Sauce on grill and heat.
To prepare Burgers: Place patties on medium high heat, baste with Plum Baco Sauce, cover and grill for 5 -7 minutes basting 2 more times closing lid after each basting. Turn patties & repeat process basting at least 3 time during cooking. Remove from direct heat & toast buns being careful not to burn.
To assemble burgers, slather both side of buns with the avocado cilantro mayonnaise. Place pattie on bottom bun. Top with Bacon. grilled red onion, tomato, pickle & lettuce. Put top bun on & enjoy!
Although there seems to be a lot of ingredients, it takes very little time to prepare and is well worth it. I often make the sauce in double batches and freeze for use with burgers, ribs, chicken or just about anything I decide to grill.