It seems like there isn’t much science involved in making burgers at first glance. There are many levels to this craft, just like any other skill.
There are many things that can go wrong, and the end result may not be as satisfying as you expected.
It is crucial to consider the beef blend, the bread, the condiments and many other factors. Even if all the steps are correct, you won’t be able to make a great sandwich.
Basic Barbecue Sauce
Let’s start with something classic. Barbecue sauce burgers can be found on most burger menus around the world and are a favourite of many meat-eaters. What’s the secret to creating it?
- 1 cup chicken broth
- 1/2 cup ketchup
- 1/4 cup dark molasses
- One small onion
- 1 tbsp brown mayonnaise
- 2 tbsp Worcestershire sauce
- 2 tbsp hot sauce
- 2 tbsp cider vinegar
- 2 Tbsp spice rub
- 1 tsp liquid smoking
Mix all ingredients together in a small saucepan over medium heat. Place the saucepan on the stove. Whisk everything together until you reach a glaze consistency. This usually takes around 15 minutes. The batch size will also be reduced by around a third.
You can now give your creation a shot once you have reached this stage. You can add more hot sauce to your burgers if you like them spicy. You can also adjust the recipe however you wish.
After the cooking has finished, seal the container and place it in the refrigerator. BBQ condiments will keep fresh for up to six months so make sure you have time to use them.
This is one of our most simple burger sauce recipes, so even if your kitchen skills are not the best, you will have no trouble making it.
- 1/4 cup water
- 4 tbsp dried ground mustard
- 3 tablespoons white vinegar
- 1/2 tsp instant flour
- 1/4 tsp + 1/8 teaspoon kosher salt
- 1/8 tsp turmeric
- Pinch paprika
- Garlic powder to pinch
You will need to combine water, vinegar, mustard, flour and salt in a small saucepan. The stove should be set to medium heat. Once the liquid has cooled, whisk the ingredients together until smooth.
Next, reduce the heat to let the sauce simmer. Continue to stir the sauce every now and again for approximately five minutes.
This sauce is not difficult to make. All you have to do now is to pour it into a container and keep it in the fridge. Properly stored yellow mustard can last for up to one month.
There are many options at the grocery store and some of them are good. You won’t know what your missing unless you make homemade ketchup.
It won’t have the same flavor as the one you get from the bottle. Instead, you will be able to taste fresh tomatoes and enjoy ketchup as it was meant to be.
And, talk about being versatile. Ketchup can be used with just about anything. This sauce is great with burgers, hot dogs, and fries.
You’ll love homemade ketchup! Learn how to make it.
- One onion (medium size)
- One clove garlic
- 2 tbsp olive oil
- One 28-oz can tomato puree
- 1 tbsp tomato paste
- 1/4 cup cider vinegar
- 1/2 cup dark brown sugar packed in a small container
- 1/2 teaspoon kosher salt
- 1/2 tsp ground mustard
- 1/8 tsp cayenne pepper
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cloves
First, heat the olive oil in an adequate saucepan. You want the oil to shimmer so it is best to heat the stove on medium heat.
Next, add the chopped onion. Stir occasionally until the onions become softened, but do not let them brown. This step usually takes between 5-8 minutes.
Stir the garlic for 30 seconds more to release its aroma.
Then, add all the ingredients to the bowl and mix until combined. The mixture should come to a boil. Once the mixture has boiled, reduce the heat and allow the ketchup to simmer for 45-60 minutes. Stir the sauce occasionally to prevent it from sticking to the pan.
You will need to do a few more steps before your first batch of homemade ketchup can be made. Now it’s time for the blender. Blend everything in a saucepan.
Finishing touches include working with the mesh using a spatula or strainer. Once you have done that, you are almost done. If you like, you can add oregano and other seasonings to the sauce.
It can be kept refrigerated up to one month.
People often overlook chili sauce burgers when they want to eat spicy food. However, with the right recipe chili sauce burgers can be a great option if you love hot foods.
Learn how to make a burger dressing that will spice up your meal!
This condiment is great for chili dogs and burgers.
- One New Mexico red wine (can be substituted for California or Choricero)
- One chile. Pasilla or Ancho.
- One Cascabel, or Arbol
- One yellow onion
- Two cloves garlic
- 1 1/2 tsp cumin seed
- 2 Tbsp butter
- 1 tsp coriander seed
- 1/2 teaspoon dried oregano
- One clove
- One star anise
- 3 tbsp tomato paste
- 2 tsp soy sauce
- 1 teaspoon sugar
- One anchovy filet
- 1/2 tsp Marmite
- Ground chuck 1 1/2 lbs (preferably 80/20)
- 2 tbsp masa harina
- 1-quart chicken stock
- 1 tbsp Bourbon
- 1 tbsp hot sauce
- Kosher salt
First, prepare the chiles. To make chile paste, boil them in a microwave oven for 10 minutes.
The butter should be melted, the onions shall be cooked, and then the spices must also be added. Once you are able to smell the aroma, add in the tomato paste, anchovy and soy sauce. The mixture should be cooked for approximately two minutes, or until it starts to stick.
Next, add chicken broth and ground beef. First, add 2 cups chicken broth. Next, add the beef. Finally, finish the dish with the remaining broth. The sauce should be cooked on medium heat for approximately 75 minutes, stirring occasionally. The sauce should be thickened and dense.