BBQ Burger

May 20, 2010 8:43:50 AM PDT
Recipe Compliments of Marcus Samuelsson
  • 3 lbs. all natural ground beef, 8 ? 6 ounce patties
  • To taste kosher salt
  • To taste freshly ground pepper
  • 2 teaspoons smoked hot paprika
  • 8 (4 inch) potato buns
  • 4 Tablespoons butter
  • 1 cup Chunky BBQ Sauce (recipe attached)
  • 16 strips apple wood smoked bacon
  • 8 leaves Boston butter lettuce
  • 16 slices tomato, sliced 1/4 inch thick
  • 16 rings red onion, thinly sliced
  • Season both sides of burger with salt, pepper and smoked paprika. Grill to order.

    Split, butter, and grill bun.

    To serve, place burger on bun bottom. Top with BBQ sauce, then bacon. Place lettuce, tomato and onion on bun top.

    Serves 8.

    Chunky BBQ Sauce

  • 2 Tablespoons oil
  • 1 large red onion, finely diced
  • 2 Tablespoons fresh ginger, minced
  • 2 Tablespoons garlic, minced
  • 2 Tablespoons honey
  • 2 Tablespoons brown sugar
  • 3 Tablespoons tomatoes, diced in juice
  • 1 1/2 Tablespoons harissa
  • 2 Tablespoons ketchup
  • 2 Tablespoons Sambal Oelek chili paste
  • 2 Tablespoons Worcestershire sauce
  • 1 1/2 teaspoons canned chipotle peppers, pureed
  • 2 Tablespoons tomato paste
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, stems removed
  • 3 cups water
  • 1 cup brewed coffee
  • 1/2 teaspoon kosher salt
  • Heat the olive oil in a large saucepan over medium-high heat. Add the onions, ginger and garlic. Cook, stirring for about 5 minutes, until the onions are softened.

    Add the honey and brown sugar and stir for about 10 minutes until the sugar melts and caramelizes and the vegetables are a dark golden brown.

    Add the tomatoes, harissa, ketchup, chili paste, Worcestershire sauce, chipotle chili, tomato paste, rosemary, thyme, water and coffee. Bring to a brisk simmer.

    Reduce the heat to medium-low and simmer gently for 1 hour, or until the sauce is reduced by about half and thickened. Remove from the heat. Season with salt.


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