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Hot Stout BBQ Sauce Burgers

Maybe the world doesn’t need another burger recipe, but I really needed to share :-P Because I’m always in a mood for a burger :) If anything, you really need to check out these awesome buns and the sauce is nice if you’re up for something very very spicy.

Hot Stout BBQ Sauce

Hot Stout BBQ Sauce

5 cloves garlic
130 ml soy sauce
170 ml ketchup
2 1/2 Tbsp Worcestershire sauce
2 tsp Tabasco sauce
2 1/2 tsp sweet paprika
250 ml stout, or dark beer of your choice
60 g brown sugar
oil

On a little oil fry a bit pressed garlic. As soon as garlic starts to brown and becomes fragrant, add all the other ingredients, stir well and wait for it to heat up so it begins to boil. Immedietly reduce the heat and continue to slowly simmer until the sauce thickens. Stir often so it doesn’t burn.

When done, let cool down a bit and pour into glass bottles. Keep in the fridge. I have no idea how long it keeps in the fridge.

Notes:

Adjust the amounts of the ingredients to your taste. This sauce is hot, so if you don’t like it very hot, reduce the amount of the Tabasco sauce. On the other hand, if you like your food crazy hot, you can substitute sweet paprika with powdered chilly or cayenne pepper 8)

When cooking, keep in mind that the sauce will thicken after it cools down. Also, after spending a night in the bottle it will develop more complex aromas then it had during cooking.

We had some friends over and the sauce was gone with some snacks surprisingly fast :-D All I now it’s OK for at least a week.

Hot Stout BBQ Sauce Burgers

Homemade Burger Buns

100 ml warm milk
180 ml warm water
2 Tbsp honey
2 tsp dry yeast
1 egg
230 g plain flour
250 g whole grain oat flour
1 1/2 tsp salt
60 g butter

1 egg
1 Tbsp heavy cream

Mix milk, water, honey and yeast. Wait for a few minutes for the mixture to becomes foamy. In a bowl lightly beat 1 egg.

In a separate bowl mix both kinds of flour with salt. Add butter cut into small dices and rub it between your fingers into flour. Add yeast mixture and the egg and knead into smooth dough. Cover and let double in size.

Divide dough into 8 pieces, form a little bun out of each piece and put on a large oven pan lined with baking paper.

Turn oven to heat on 400°F/200°C. Turn it to heat up at this point because it will give some additional time to buns to proof for the second time. When oven is heated mix 1 egg with 1 Tbsp heavy cream and brush buns with it. Bake for about 15 minutes.

Hot Stout BBQ Sauce Burgers

500 g ground beef
1/2 onion
1 clove garlic
bread crumbs
1 egg
1 tsp salt
1/2 tsp sweet paprika

fresh spinach (not much, a few handfulls)
1 clove garlic

1 large onion
cheese slices
oil for frying
salt and pepper to taste

In a bowl mix ground beef, grated onion, pressed garlic, egg, salt and paprika. Add some bread crumbs. Not too much, though, a tablespoon or a few more (don’t add more than 50 g). Leave it to rest in the fridge while you prepare the buns.

When it’s time to grill the burgers, divide meat mixture into 8 parts and shape burgers. When grilled, it will shrink, so take that into account. So grill them and leave in a warm place.

Slice the onion and fry until it gets brown.

Wash and clean spinach. Heat some oil in a pan, fry pressed garlic clove for a minute, add spinach and wait until it softens. No need to fry it for a long time, especially if the leaves are young. Season to taste.

Assembly

Slice the buns into halves. It’s better not to slice it while it’s hot. That’s if you care how it looks like, I didn’t mind much so the cut is not that fine in the photo :wink:

On each bottom bun put one burger, place a slice of cheese on top, some onions, good splash of sauce and top with some spinach. Cover with the top part of the bun.

It’s good to put cheese on top of a burger right away you grilled it because it will melt nice.

Finally, eat them all up ! :) (It’s easier to prepare them then it looks like :-D)
 
Note: Buns recipe is adapted from here and the sauce was published in Mezze Magazine, May 2013 issue.