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 Time15minutes
Cook Time20minutes
Total Time35minutes
AuthorBarry C. Parsons
Ingredients
5-6ouncescoarse ground beefper burger
For the BBQ Spice Mix (seasons up to 8 burgers)
1tbspWindsor kosher salt
1tbspsmoked paprika
1tbspchili powder
1tbspgranulated garlicor powdered
1/2tspground cumin
1/2tspdried thyme
1tbspcoarse ground black pepper
1tspbrown sugar
For the tempura onions
1inmedium onioncut half and sliced thin
1cupsifted flour
1/8tspbaking soda
1cupice cold water
1egg
Canola oil for frying
For the Garlic Sriracha Mayo
1/2head roasted garlic
1/2cupplain mayonnaise
1tbspapple cider vinegar
pinch Winsor kosher salt
pinch black pepper
1tbspSriracha sauceor to taste
You will also need
3slicesof bacon for each burger
sliced tomato
lettuce
sliced Cheddar or Havarti cheese
Kaiser rolls or burger buns of your choice.
Instructions
Coarsely grind the beef and form into patties.
To make the BBQ Spice mix
Simply add all the ingredients to a jar and shake well.
Store any unused seasoning in an airtight container.
To make the tempura batter
Sift together the flour and baking soda.
Whisk in the egg and cold water.
Heat about an inch of canola oil in a heavy bottomed pot unit it reaches 350 degrees F on a cooking thermometer.
Toss the opinion pieces into additional flour and then into the batter before adding to the hot oil.
Fry for only a minute or two until golden brown.
Hold the cooked onion pieces on a wire rack in a warm oven until ready to use.
To prepare the Garlic Sriracha Mayo
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
Grill the burgers over medium high flame for about 4 minutes a side.
Add the cheese to the burgers after they have been flipped.
Toast the burger buns and add a bacon blanket to the bottom half of the bum before adding the cooked beef patty.
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.