RECIPES: Recipe Details

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Sugar - n- Spice Burgers

Hello. I'm Christine. The earth holds so many hidden culinary treasures. Chipotles are just one of those. Long ago I created a Chipotle BBQ sauce that is out of this world. I challenged myself to use this opportunity to see if I could translate those flavors into an incredible hamburger! Take a peek.

Ingredients 

PATTIES:
2 pounds cold chuck steak, ground once
12 TBS sweet yellow onion, diced
6 tsp fresh garlic, minced
6 chipotles, canned, minced
4TBS brown sugar, packed
2TBS Grey Poupon Mustard
2 tsp salt
¾ tsp ground pepper
2C Kettle One Salt & Vinegar Chips, ground
THE TOPPERS:
2 yellow peppers, roasted
12 strips of Honey bacon
½ large sweet yellow onion, sliced extra thin
12 slices Organic Pepper Jack cheese, 
Vegetable Oil, for brushing on the grill rack
6 soft Kaiser Rolls, split

Instructions 

To make the patties, combine the cold ground chuck, yellow onion, garlic, chipotles, brown sugar, Grey Poupon, salt, pepper, and Kettle One chips in a large bowl. Handle as little as possible, yet mix well. Divide and shape meat mixture into 6 equal portions. Place portions back into refrigerator and let rest. Flavors will combine well with each other during this time. Preheat a gas grill to medium high, or prepare a hot charcoal grill, with cover. When the grill is ready, place the two yellow peppers on the grill to be roasted. After charring all sides of the yellow peppers (4 - 6 minutes) place them both in a paper bag, seal it, and set it off to the side. (Roasting can happen with the cover open or closed.) While yellow peppers are roasting, place the strips bacon on the other half of the grill rack and brown until crispy. 4 – 5 minutes. Place the bacon in the holding basket in the grill top. As the “toppers” are cooking slice the yellow onion and Organic Pepper Jack cheese. Set to the side. When the “toppers” have been removed from the grill, brush the grill rack with vegetable oil. Place the patties on the grill rack and cook; turning only once: 7 to 9 minutes on each side for medium. While the burger patties are grilling, take the yellow peppers from the brown paper bag and remove the charred skin. Remove the stem and seeds also. Cut each roasted yellow pepper into 3 equal parts. In the last two minutes of patty grilling, place 2 strips of Pepper Jack cheese on each burger patty. Close the grill top for one solid minute. Upon opening the grill cover, place the Kaiser rolls, cut side down, on the outer edges of the grill rack to toast lightly. (No oil is necessary) Remove them and immediately begin assembly process. To assemble: on each roll bottom, place one burger patty, a piece of roasted yellow pepper, 2 strips of bacon, and a few slices of yellow onion for crunch and zest. Add the roll tops. Serve immediately. Makes 6 burgers.

Comments 

What an awesome excursion this has been! Thank you. Not only did I take the idea of my Chipotle BBQ sauce and translate it into a dazzling hamburger, I turned the all American BBQ Bacon Cheeseburger into the Sugar-n-Spice Burger. What fun! It is tempting to accompany your hamburger with a rich, red wine but I suggest Sutter Home's light, white Chenin Blanc to compliment the sweet and spicy experience of my hamburger.