Beef Burgers With Peanut Chipotle Barbecue Sauce Recipes
BEEF BURGERS WITH PEANUT-CHIPOTLE BARBECUE SAUCE
Steps:
- In a medium saucepan, heat the 1 tablespoon of oil. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle and water. Bring to a simmer and cook over low heat, stirring occasionally, until thickened, about 30 minutes. Transfer the sauce to a blender. Add the peanut butter and puree until smooth. Season the barbecue sauce with salt and pepper. Light a grill or preheat a grill pan. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds. Spread some of the barbecue sauce on the buns. Form the meat into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 5 minutes. Brush the burgers with some of the sauce and grill until lightly glazed, about 2 minutes. Top with the cheddar and scallion, close the grill and cook just until the cheese is completely melted, about 1 minute. Set the burgers on the buns, top with lettuce and tomato and serve right away.
BEEF BURGERS WITH PEANUT-CHIPOTLE BARBECUE SAUCE
Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile-ancho chile powder and chipotle in adobo sauce-then adding peanut butter for sweetness. The sauce takes some time to prepare, but by doubling the recipe, it can be made in one large batch and kept in the refrigerator for up to two months.F&W Magazine, July 2009. From: July 4th Burger Bash, Pairing of thw day. When it comes to hamburgers any robust red wine is likely to pair well. This suce requires an intensely juicy, flavorful wine, such as a Primitivo from Southern Italy. Two good options are the ripe 2006 A Mano and the cherry-rich 2006 Castello Monaci Pilùna.
Provided by Manami
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- SAUCE:I.
- In a medium saucepan, heat the 1 tablespoon of oil.
- Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and cook for 1 minute, stirring.
- Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle and water.
- Bring to a simmer and cook over low heat, stirring occasionally, until thickened, about 30 minutes.
- Transfer the sauce to a blender.
- Add the peanut butter and puree until smooth.
- Season the barbecue sauce with salt and pepper.
- BURGERS:.
- Light a grill or preheat a grill pan.
- Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds.
- Spread some of the barbecue sauce on the buns.
- Form the meat into four 1-inch-thick patties and brush with oil.
- Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 5 minutes.
- Brush the burgers with some of the sauce and grill until lightly glazed, about 2 minutes.
- Top with the cheddar and scallion, close the grill and cook just until the cheese is completely melted, about 1 minute.
- Set the burgers on the buns, top with lettuce and tomato and serve right away.
Nutrition Facts : Calories 601.1, Fat 25.1, SaturatedFat 7.4, Cholesterol 110.6, Sodium 643, Carbohydrate 54.9, Fiber 5.3, Sugar 24.6, Protein 41.4
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