Guy Fieris Donkey Sauce Recipes

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DONKEY SAUCE



Donkey Sauce image

Want to recreate Guy's famous special sauce at home? It's super easy!

Provided by Guy Fieri

Number Of Ingredients 11

1/4 cup minced roast garlic
(use little less if not using pre-prepared roasted garlic as it is stronger in flavor and less subtle than fresh)
1 cup mayonnaise
prepared
4 dashes Worcestershire sauce
1 teaspoon mustard
regular hot dog
1/4 teaspoon salt
kosher
4 pinches black pepper
ground

Steps:

  • Mix Donkey Sauce ingredients together until smooth

STRAIGHT-UP WITH A PIG PATTY BURGER



Straight-Up with a Pig Patty Burger image

Provided by Guy Fieri

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 27

2 heads garlic
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, softened
12 ounces thinly sliced applewood smoked bacon
32 ounces ground beef (80/20 blend)
2 ounces Mornay Sauce, recipe follows, optional
8 slices yellow American cheese or Cheddar
1/4 cup low-sodium chicken broth mixed with 2 tablespoons water
4 soft brioche hamburger buns, cut in half
"Donkey" Sauce, for serving, recipe follows
1 kosher dill pickle, finely sliced
1/2 Vidalia onion, very finely sliced
1 heirloom tomato, finely sliced
1/4 head iceberg lettuce, finely sliced
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk, warmed
1 teaspoon kosher salt
Pinch grated nutmeg
3 ounces grated yellow American cheese
1 cup prepared mayonnaise
1/4 cup roasted garlic
1 teaspoon regular yellow mustard
4 dashes Worcestershire sauce
1/4 teaspoon kosher salt
4 pinches ground black pepper

Steps:

  • Preheat the oven to 375 degrees F. Cut off the top third of the garlic head to expose the cloves. Place onto a piece of foil. Drizzle with some olive oil and sprinkle with salt and pepper. Cover the garlic with the foil and place into the oven for about 1 hour 15 minutes. Remove from the oven and allow to cool to the touch. Remove the garlic cloves from their husks. Reserve until ready to use. Mince 1 teaspoon of the roasted garlic and melt with the butter in a small saucepan. Season with salt. Gently warm until the garlic becomes fragrant. Set aside in the fridge to slightly firm up again. Begin by preparing the bacon for the pig patties. Set a large pot of cold water over high heat and add the bacon. Bring to a medium boil and cook until the bacon is very tender and almost falling apart, 1 1/2 to 2 hours. Drain and set aside to cool. Set a flat cast-iron grill pan over high heat. Divide the bacon into 4 even portions, form each portion into a patty and place on the grill. Press down with the foil-covered brick to squash the bacon together and into a flat patty so it crisps. Cook until golden and crispy, 3 to 4 minutes. Remove and keep warm. Divide the ground beef into 4 equal portions (8 ounces each) and form into 4 tight balls. Sprinkle the hamburger "ball" all over with salt and pepper. To the griddle pan (which still has some of the bacon fat on it) place the hamburger balls on and flatten with a strong, flat metal spatula. Flatten to approximately 1/3-inch thickness and continue to press down with the spatula as it cooks. Cook until the burgers develop a crust on the first side, 1 1/2 minutes. Flip over and cook on the second side to develop a crust on that side, 1 minute. Add 2 ounces Mornay Sauce, if using, to the top of the hamburger and top with a slice of cheese. Place a dome lid over the top of the burger. Pour the chicken broth mixture on to the flat top so the liquid runs under the dome and creates steam to cook the burger and melt the cheese. When the burger is at desired point of doneness and the cheese is completely melted, remove the dome lid and set the burgers aside. Brush the cut sides of the buns lightly with the garlic butter. Toast the buns on the flat top until golden and crisp, 3 to 4 seconds. Flip and toast the outsides so they are also lightly toasted, 3 to 4 seconds. To assemble: Smear the "Donkey" Sauce on the cut side of both bun halves. Layer the base with pickle slices and the hamburger patty. Top with a bacon "pig patty." Top with the onions, tomato and lettuce, and then place the top half of the bun on top. Wrap in waxed parchment paper and serve immediately.
  • In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, and then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color). Pour in the milk slowly as you whisk to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use. Yield: 1 cup.
  • Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.

REAL DEAL WITH CHEESE



Real Deal with Cheese image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 burgers

Number Of Ingredients 23

1/2 cup mayonnaise
2 tablespoons roasted garlic puree
1/2 teaspoon yellow mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Worcestershire sauce
2 1/2 cups half and half
1/4 cup water
1 teaspoon hot sauce, such as Tabasco
1 teaspoon Worcestershire sauce
10 ounces processed cheese, cubed, such as Velveeta
5 ounces Cheddar, shredded (see Cook's Note)
5 ounces smoked Gouda, rind peeled and shredded
5 ounces provolone, shredded
1 1/2 pounds ground beef (80/20 blend)
1 tablespoon kosher salt
4 slices yellow Cheddar
1/4 cup melted garlic butter (minced garlic and unsalted butter)
4 brioche burger buns
20 thin slices (round) kosher dill pickle
1/4 cup thick-sliced sweet onion
4 thin slices beefsteak tomato
1 cup finely shredded lettuce

Steps:

  • For the donkey sauce: Combine the mayonnaise, roasted garlic puree, mustard, salt, pepper and Worcestershire sauce in a medium bowl. Refrigerate for 30 minutes before using.
  • For the SMC: In a 2-quart saucepan, bring the half-and-half and water to a simmer over medium heat. Maintain medium heat and add the hot sauce and Worcestershire sauce. Using a whisk, mix in the processed cheese 2 ounces at a time until it has fully incorporated.
  • Using the same method of adding the cheese slowly, add in the other cheeses. Continually mix until all the cheese has melted and the sauce is smooth. Once you start mixing in the cheese you must whisk constantly until the cheeses are fully incorporated. Once fully incorporated remove the sauce from the hot saucepan.
  • For the real deal with cheese: Form 4 round burger balls. Sprinkle with salt all over. On a hot griddle, place the burger balls and allow to sear for 45 seconds. Using burger spatulas, smash the burgers to a 1/4-inch thickness. Once the juice comes to the surface, about 1 minute, flip the burgers to a new spot on the griddle.
  • Top each burger with 1 tablespoon of SMC. Cover with 1 slice of Cheddar. Place a dome over the burgers and add water underneath (use a squeeze bottle) to steam and melt the cheese. After about 1 minute remove the dome and remove the burgers from the heat.
  • Spread the melted garlic butter on the cut sides of the buns. Toast both sides of the bun halves until golden brown.
  • To assemble: Spread donkey sauce on the cut sides of the buns, edge to edge (about 6 tablespoons total). On the bottom half of the buns stack in the following order: pickles, onions, burger, then top with tomato, lettuce and place top bun on top. Secure with 6-inch bamboo skewers.

DONKEY SAUCE



Donkey Sauce image

I have been curious about this sauce after hearing about it all over the net; people seem to love it. I believe the sauce to be Guy Fieri's invention but I'm afraid I altered quite a bit (you can find the original on google). Made this for my daughter as she is on a low carb diet and it was Fantastic on meats. Garlic is very high in carbs (45 carbs in just 1 cup) but servings are so small it doesn't amount to much here - so enjoy!

Provided by Weewah

Categories     Sauces

Time 1h5m

Yield 1 1/4 Cup, 16 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
5 -6 cloves roasted garlic
1 teaspoon mustard powder
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper (I use a peppercorn blend)

Steps:

  • Preheat oven to 375 degrees.
  • Slice the top 1/3 off 5 - 6 cloves of garlic, place sliced side up in a pie pan lined w/ aluminum foil and drizzle them w/ a little olive oil.
  • Bake the cloves, covered, for 45 min, then uncovered for 15 more.
  • Cool the garlic, then squeeze the cloves out of their wrappers into a small mixing bowl.
  • Thoroughly mash the garlic into a paste w/ a fork.
  • Stir in the mayonnaise, mustard, Worcestershire, salt and pepper together until smooth.
  • Let sauce sit in the fridge for a couple hours before using it, to allow flavors to blend.
  • I wouldn't keep this past a week or 10 days.

"DONKEY" SAUCE RECIPE - (3.9/5)



Provided by á-7198

Number Of Ingredients 8

"Donkey" Sauce:
1 cup prepared mayonnaise
1/4 cup roasted garlic
1 teaspoon regular yellow mustard
4 dashes Worcestershire sauce
1/4 teaspoon kosher salt
4 pinches ground black pepper
Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.

Steps:

  • Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.

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