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Categories:
canola oil onion garlic ketchup ancho chile powder paprika mustard red wine vinegar Worcestershire sauce brown sugar honey molasses kosher salt
Viewed: 25 - Published at: a year agoIngredients
- 2 tablespoons canola oil
- 1 Spanish onion, chopped
- 3 cloves garlic, chopped
- 1 cup ketchup
- 2 tablespoons ancho chile powder
- 1 tablespoon paprika
- 1 heaping tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 chipotle chile in adobo, chopped
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 tablespoon molasses
- Kosher salt and freshly ground pepper
Method
- Turkey
- Ground turkey tastes great in this combo-just make sure to use a mix of white and dark meat (90 percent lean) and cook for 5 minutes per side.
- Bacon
- This serious burger comes with two strips of bacon.
- Bobby likes them crisp.
- Onion Rings
- To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot.
- Dredge thin Vidalia onion rings in flour seasoned with salt, pepper and cayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour.
- Fry until golden brown, turning once or twice, about 4 minutes.
- Drain on paper towels; season with salt.
- Cheddar
- This extra-smoky burger calls for two thick slices of smoked sharp cheddar cheese.
- Bobby's BBQ Sauce
- Heat the oil over medium-high heat in a heavy-bottomed saucepan.
- Add the onion; cook until soft, 3 to 4 minutes.
- Add the garlic and cook for 1 minute.
- Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes.
- Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.
- Transfer the mixture to a food processor; puree until smooth.
- Season with salt and pepper.
- Pour into a bowl; cool to room temperature.
- Spoon on burgers.
- Makes: 1 cup
- Photograph by Steve Giralt
