Burger With Jack Sauce

FOR WHISKEY BARBECUE SAUCE

• 1 onion, sliced
• 4 cloves garlic sliced
• 1/2 cup (125 ml) whiskey (Jack Daniel's or bourbon of your choice)
• 2 cups (500 ml) ketchup
• 1/3 cup (80 ml) red wine vinegar
• 1/4 cup (60 ml) Worcestershire Sauce
• 3/4 cup (180 ml)brown sugar
• 3/4 cup (180 ml) molasses
• 1/4 cup (60 ml) tomato paste
• 2 tsp liquid smoke
• 1 tsp salt
• 1 tsp ground pepper
• 1 tsp Tabasco Sauce
• 4 burger bun

FOR BEEF BURGER

• 1 lb ground beer
• 1 tbsp shallots or chives, finelly chopped
• 2 tbsp ketchup
• 1 tbsp steak spice
• egg
• 2 tbsp bread crumbs
• salt and freshly ground pepper

PREPARATION

• In a pan, cook onion, garlic and whiskey for ten minutes or until onion is softened. Add remaining minutes, stirring occasionally to prevent sauce from sticking.
• Strain with a mesh strainer. Combine beef burger ingredients. Form 4 patties.
• Cook patties for 5 to 6 minutes on each side. Test buns and top with patties and whisky barbecue sauce.
  

Lamb & Roasted Red Pepper Burger

FOR LAMB BURGERS

• 1 lb ground lamb.
• 2 tbsp chives, chopped.
• 2 tbsp bread crumbs.
• 2 tbsp steak spice.
• 1 egg

TOPPINGS

• 2 red peppers
• 1 tbsp olive oil
• 1/2 cup (125 ml) goat cheese.

FOR PRI-PRI MAYONNAISE

• 1/4 cup (60ml) mayonnaise.
• 1 tbs pri-pri sauce.
• 4 burgers buns.

PREPARATION

1. Brush red pepper with olive oil and place in a baking sheet.
   
2. Roast for 5 minutes on each side or until skin is charred and easy to remove.
3. Allow to cool in a covered bowl. Peel and seed cooled peppers. and then cut lengthwise into thin strips. set aside.
4. Combine burger ingredients. Form 4 patties
5. Cook patties for 5 to 6 minutes on each side.
6. Mix together mayonnaise and pri-pri sauce.
7. Toast buns. Spread pri-pri mayonnaise on bun bottoms and top with patties, goat cheese, and roasted red peppers, serve.

Pri-pri Sauce is a spicy and fragrant Portuguese chili sauce that is commonly used as a marinade for the famously fiery rango grelhado com pri-pri, or grilled chicken with pri-pri sauce.

The Classic with Fried Shallots

For Classic Beef Burger

• 1 lb ground beef
• 1 egg
• 2 tbsp bred crubs
• 2 tbsp steak spice
• 2 tbsp ketchup
• 2 tbsp shallots or chives, finely chopped

For Mayonnaise

• 1 egg
• 1 tbsp dijon mustard
• Juice of 1/2 lemon
• 3/4 cup (180 ml) vegtable oil
• Salt and freshly ground pepper

For Fried Shallots

• shallots finally sliced
• Canola oil for frying

Topping

1. 4 slices chedar cheese
2. 4 slices becon
3. 4 slices tomatoes
4. 8 slices pickle
5. choice of condiments
6. 4 burgers buns

Combine burger ingredients. Form 4 and refrigerate.

For mayonnaise: In bowl, whisk together the egg yolk, mustard, and lemon juice for 2 minutes. Add oil in a steady stream, whisking constantly until it turns into mayonnaise. Season with salt an pepper

For fried shallots: in a large heavy-bottomed pot, heat 1 1/2 inches vegetables oil and fry shallots in small batches until golden brown. Remove from oil with slotted spoon and transfer to a paper towel to drain.

Cook beacon. Cook patties for 5 to 6 minutes on each side. Top with cheddar cheese slices and allow cheese to melt. Toast bun. Spread mayonnaise on bun buttons and top with patties, beacon, condiments, and fried shallots.