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Custom-Blend Burger
Servings
4
4
Cuisine Type
- american
Menu Part
- sandwich
Main Ingredient
- Beef
This burger calls for a custom blend of beef including chuck, brisket and sirloin. The hospital offers customers special toppings, such as crispy fried onions and barbecue sauce, every Friday.
Ingredients
4 burger patties (We use a custom blend of sirloin, chuck and brisket)
4 slices cheddar cheese
4 tbsp. Sweet and Spicy Chipotle BBQ Sauce (recipe follows)
1 cup onion strings (recipe follows
Sweet and Spicy Chipotle BBQ Sauce
1 tablespoon canola oil
2 cups diced yellow onion
1/8 cup of minced garlic cloves
2 cups of ketchup
1 cup of chipotles in adobo sauce
1/2 cup Worcestershire sauce
1/2 cup strong coffee
1 cup orange juice
1/2 cup of brown sugar
1/2 cup of cider vinegar
1/2 cup of Molasses
1-1/2 teaspoon Dijon mustard
1 teaspoons chili powder
1 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
2 teaspoons salt
Onion Strings
2 large onions
2 cups of buttermilk
2 cups of all-purpose flour
1 teaspoon of all purpose seasoning
1/4 teaspoon of cayenne pepper
canola oil for frying
Steps
1. Grill burgers to taste. Season with salt and pepper.
2. Top each with 1 slice of cheddar cheese, 1 tablespoon of BBQ sauce and 1/4 cup of onion strings. Serve with hand cut fries.
Sweet and Spicy Chipotle BBQ Sauce
1. In heavy sauce pan, heat oil over medium heat. Add onion and garlic. Sauté until they are soft and wilted.
2. Add other ingredients and let simmer for about 30 minutes. As sauce thickens, stir more often to ensure that it does not scorch. Remove the sauce and allow to cool.
Onion Strings
1. Peel onion and slice very thinly. Use a mandolin slicer if one is available.
2. Separate onion slices and place in a shallow baking dish. Pour buttermilk on top. Make sure onions are completely covered by buttermilk.
3. In another bowl, combine flour, seasoning salt and cayenne pepper.
4. Using tongs, remove onions from buttermilk and place in flour mixtures. Coat onions in the mixture and shake off excess flour. Place onions in hot oil. Shake onions slightly to ensure that they don't stick together. Remove them when golden brown and drain.
Recipe by Fauquier Hospital, Warrenton, Va. (Unidine)
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