RECIPES: Recipe Details

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Smokin' Hot Burgers with Cucumber-Ponzu Sauce

I love a smoky taste and after discovering ponzu sauce, I just knew the combination would make a great burger. Cucumbers and sour cream tone down the heat a little (but not too much!).

Ingredients 

Cucumber-Ponzu Sauce:
1 large cucumber, peeled seeded and diced
½ cup pickled beets, drained and chopped
½ cup diced, sweet onion
2 teaspoons dill weed
½ teaspoon salt
2 teaspoons wasabi powder
1 teaspoon smoked paprika
1 cup sour cream
¼ cup (lime flavor) ponzu sauce

Burgers:
1½ pounds ground beef chuck
4 ounces Aundouille sausage, casing removed and crumbled
2 tablespoons Sutter Home Zinfandel
1 tablespoon fresh garlic, put through a garlic press
1 tablespoon fresh thyme
1½ teaspoons salt
1 teaspoon ground chipotle pepper
6 slices (½-inch thick) sweet red onion
6 slices smoked, sharp cheddar cheese (about the diameter of the burgers)
6 onion rolls, split
3 cups mesclun

Instructions 

Prepare barbeque grill with cover to medium-high heat. Brush with oil or spray with cooking spray. Mix all sauce ingredients together and set aside.

In large bowl, mix beef with next 6 ingredients. Mix lightly but well. Form into 6 patties the same size as the rolls. Grill until browned on the bottom, flip over and continue cooking to desired doneness (about 3-5 minutes per side). While burgers are cooking place onion rings on grill and cook until golden brown and crisp/tender (2-3 minutes per side). During last minute of cooking place rolls, cut side down, on edge of grill to lightly toast.

To assemble: Spread sauce on cut sides of the rolls. Place ½ cup of mesclun on bottom halves, top with burger, then cheese, then onion. Replace the roll top.

Makes 6 servings.

Comments 

This recipe is easy to make and the ingredients are all in most super markets. Now days, most people seem to love smoky, hot foods, so this burger is always a hit when I make it. Not for the timid though!