Smoky BBQ Cheddar Burger
Equipment
- BBQ Grill
Ingredients
Smoky Chipotle BBQ Sauce: (one pint)
- 1 medium onion chopped
- 2 tablespoons minced garlic
- 8 ounces lager beer
- 2 ounce jar diced pimiento peppers
- 1/2 cup canned chipotle chile peppers with adobo sauce
- 15 ounces canned tomato sauce
- 1/2 cup cider vinegar
- 1-1/2 cups brown sugar
- 1/4 cup molasses
- 1 tablespoon smoked paprika
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon butter to reduce foaming
Creamy Slaw: (one quart)
- 1/2 head green cabbage finely shredded
- 1 cup mayonnaise
- 3 tablespoons cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Burgers:
- 1 pound ground beef chuck
- 1 tablespoon barbecue rub
- 4 ounces smoked cheddar cheese sliced
- 8 ounces pulled pork
- 3 sandwich buns
Instructions
Barbecue Sauce:
- Place onion, garlic, beer, pimientos and chipotle peppers in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until onions are soft.
- Puree mixture until smooth.
- Place puree in a pan with the remaining sauce ingredients and simmer until thick and reduced to 2 cups, stirring occasionally.
Creamy Slaw:
- Combine ingredients and chill for at least one hour.
Burgers:
- Mix bbq rub into beef and divide into three portions, shaping each into a patty.
- Grill over moderate heat until centers reach 160F on an instant read thermometer.
- Top with cheese and warm until cheese melts.
- Serve burgers on toasted sandwich buns topped with warmed pulled pork tossed with chipotle bbq sauce and topped with coleslaw as desired.
- Store unused portions of slaw and sauce in fridge. Sauce can be frozen or keeps about one week,
Notes
From the kitchen of palatablepastime.com
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