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Barbecue Spice Burger

Barbecue Spice Burgers

Barbecue Spice Burgers - start with a simple mix of salt and spices to perfectly season the ground chuck beef. The grilled beef patty then gets served on a toasted bun with a bacon blanket, tempura onions, lettuce, tomato and a roasted garlic sriracha mayo.
Course BBQ/Grilling
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Barry C. Parsons

Ingredients

  • 5-6 ounces coarse ground beef per burger

For the BBQ Spice Mix (seasons up to 8 burgers)

  • 1 tbsp Windsor kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp granulated garlic or powdered
  • 1/2 tsp ground cumin
  • 1/2 tsp dried thyme
  • 1 tbsp coarse ground black pepper
  • 1 tsp brown sugar

For the tempura onions

  • 1 in medium onion cut half and sliced thin
  • 1 cup sifted flour
  • 1/8 tsp baking soda
  • 1 cup ice cold water
  • 1 egg
  • Canola oil for frying

For the Garlic Sriracha Mayo

  • 1/2 head roasted garlic
  • 1/2 cup plain mayonnaise
  • 1 tbsp apple cider vinegar
  • pinch Winsor kosher salt
  • pinch black pepper
  • 1 tbsp Sriracha sauce or to taste

You will also need

  • 3 slices of bacon for each burger
  • sliced tomato
  • lettuce
  • sliced Cheddar or Havarti cheese
  • Kaiser rolls or burger buns of your choice.

Instructions

  1. Coarsely grind the beef and form into patties.

To make the BBQ Spice mix

  1. Simply add all the ingredients to a jar and shake well.
  2. Store any unused seasoning in an airtight container.

To make the tempura batter

  1. Sift together the flour and baking soda.
  2. Whisk in the egg and cold water.
  3. Heat about an inch of canola oil in a heavy bottomed pot unit it reaches 350 degrees F on a cooking thermometer.
  4. Toss the opinion pieces into additional flour and then into the batter before adding to the hot oil.
  5. Fry for only a minute or two until golden brown.
  6. Hold the cooked onion pieces on a wire rack in a warm oven until ready to use.

To prepare the Garlic Sriracha Mayo

  1. Mash the garlic into a paste with a fork and stir it through the mayonnaise along with the apple cider vinegar, salt, pepper and Sriracha sauce.

To put the burgers together

  1. Grill the burgers over medium high flame for about 4 minutes a side.
  2. Add the cheese to the burgers after they have been flipped.
  3. Toast the burger buns and add a bacon blanket to the bottom half of the bum before adding the cooked beef patty.
  4. Add the tempura onions, tomato, Garlic Sriracha Mayo and lettuce and then the top bun.

Recipe Notes

To roast garlic, simply cut a little off the top of the head of garlic and place it on a square of aluminum foil. Sprinkle with a pinch of salt and pepper and a small drizzle of olive oil. Bring the corners of the aluminium foil to a point at the centre and twist to seal the garlic inside. Bake at 350 degrees for 35-45 minutes depending upon the size of the head of garlic. The garlic cloves should be soft and sticky and are easily removed from the skins.
FOR THE BACON BLANKETS
Three strips of bacon are used; each one cut in half. The blanket ensures that the bacon doesn't keep falling out of the burger and that you get some of its smoky deliciousness in every bite. The blankets can also be cooked on an aluminum foil lined cookie sheet in the oven at 350 degrees F until crisp cooked, flipping them half way through he cooking time. This method is great if you are serving a crowd.