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|4||ea||Onion Hamburger Buns|
|1||lbs||Fatty Hamburger *|
|1||Slurry ** (keeps burger soft)|
|1||Slurry ** (softens onion)|
|2||ea||Garlic Cloves (minced)|
|½||tsp||Red Pepper Flakes|
|1||tbls||Dark Brown Sugar|
|1||tbls||Red Wine Vinegar|
In an ~12" pan place butter to melt, add the onions plus slurry and sautée until soft and clear. Once clear, add the garlic, paprika, pepper flakes, salt, brown sugar and tomato paste. Stir continuously for about 4 minutes until the mixture is rusty brown.
Add the hamburger, breaking it up and mixing in the sauce as it cooks. Once all the pink of the meat is gone use a potato masher*** to thoroughly break down the meat before adding the rest of the ingredients.
Add the ketchup, worcestershire, vinegar and mix thoroughly. Mix the corn starch and water together and add it to the burger, stirring and cooking for about one full minute until the mixture thickens.
Toast or grill the buns and serve.
* At least 80/20.
** 1 Tbls of Baking Soda mixed with 1 Tbls of water. Pour as soon as it is mixed. If it sets for more than a couple of seconds it will separate and need to be remixed before adding to the meat or onions.
*** Use a "rounded" potato masher instead of a flat die punched one. The flat one will smash the meat between the holes flat, making it tough and chewy.