Mr. Grassroofs has prepared not one, but TWO recipes for you today! He’s been super busy being Jack the Giant Killer, so no photos today. Next week, his delicious recipe will come with mouthwatering pictures too.
I like burgers. Maybe not in the Ron Swanson “this burger is made with meat” way, but definitely in the sense that burgers are incredibly flexible. And delicious. That being said, this week I’m going to post my favorite burger recipe…if you can call it a recipe. It’s almost more of a style. If this burger were art it would be Andy Warhol’s Campbell’s Soup portrait. There’s enough there to be interesting and edgy yet wonderfully familiar. So, without further ado, the Barbeque World Tour Burger.
1 lb. Ground Beef (fatty, none of that 97% lean business. But, preferably well sourced)
1 lb. Pork Country Sausage (I dig Neese’s because it’s from NC)
1/3 cup Brown Sugar
Sauce (yup, that’s right)
1 cup ketchup
¼ cup apple juice
¼ cup apple cider vinegar
1 tsp. Chalula or Texas Pete*
¼ cup brown sugar
½ tbsp. kosher salt
1 tsp. crushed red pepper
1 tsp. crushed black pepper
Cooking the burger-
Knead the two meats together and be sure brown sugar is distributed evenly. I divide this mix into eight burgers. Patty these however you’d like, but be sure to press your thumb into the center of the patty to prevent racquetball shaped burgers. These will cook on a hot grill for about 5-6 minutes per side. Definitely aim for medium with these burgers considering the pork content.
Prepping the sauce-
Mix all the ingredients together EXCEPT for the ketchup. Whisk this mixture until the sugar is dissolved, Add ketchup and simmer for 20 minutes.
Pour a spoonful of sauce over each patty during the last 2 minutes of cooking. For a nice surprise, add another pinch of brown sugar as you pull them off the grill. In the way of buns, I generally prefer a nice, toasted, generic hamburger bun. I have had a friend tell me I should try it on corn bread. I’ll get back to you on that.
BONUS SAUCE (substitute for Memphis style sauce from above):
Since I didn’t get a post in last week. Here’s the bonus: Alabama White Sauce.
1 ½ cups of Mayonnaise (Brand loyalty matters here, go with what you love. If you’re just trying this with no allegiance to brand, I’d recommend Duke’s)
¼ cup Water
¼ cup white wine vinegar
1 tbsp. Coarse ground black pepper
1 tbsp. Creole Mustard
1 tsp. salt
1 tsp sugar2 garlic cloves, minced
2 tsp. prepared horseradish
Whisk all of this together and store, refrigerated for up to 1 week.