Cheese Curd Pork and Beef Burgers with Lager Serrano Chili BBQ Dipping Sauce

These smoky and slightly spicy burgers with cheese curds and parsley are incredibly complex and flavorful. If you're bored of just your average burger, this is the burger for you.
Photo by Pierre b.
Adapted from foxnews.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foxnews.com

Ingredients

  • SAUCE:

  • 2

    Lapsang Souchong teabags (approximately one tbsp. of loose leaf tea)

  • 1

    tablespoon neutral-flavored oil (like canola oil)

  • 1 1/2

    pounds yellow onions, chopped (3 onions)

  • 4

    serrano chilies, chopped

  • 12

    garlic cloves, minced

  • 12

    ounces Samuel Adams Boston Lager

  • 28

    ounces canned crushed tomatoes

  • 1 1/4

    cup cider vinegar

  • 3

    cups pineapple juice

  • 2/3

    cup molasses

  • 1

    tablespoon chipotle powder

  • 1

    tablespoon red pepper flakes

  • 1

    tablespoon kosher salt

  • BURGERS:

  • 1

    pound ground beef chuck

  • 1

    pound ground pork

  • 6

    ounces Beecher’s cheese curds, chopped

  • 1/4

    cup chopped parsley

  • 2

    teaspoons kosher salt

  • 1/2

    teaspoon ground black pepper

  • 1

    red onion, sliced into 1/4-inch rings

  • 1

    teaspoon neutral-flavored oil (i.e. canola oil)

Directions

SAUCE: Cut open the teabags and pour the tea leaves into a small bowl, then discard the tea bags and set the leaves aside. Preheat a large saucepan over medium high heat, then add oil, followed by the onion and chilies. Sauté, stirring frequently, for about 10 minutes until softened and browned. Add the garlic and cook about 2 minutes until fragrant. Add the tea and remaining ingredients, and bring to a boil. Stirring occasionally, cook for approximately 50 minutes, until the mixture is reduced by half. Puree the mixture using an immersion blender and keep warm until ready to serve. BURGERS: In a large bowl, lightly mix all ingredients until they are evenly combined. Divide the mixture into 4 balls, and toss each ball between your hands until they are uniformly but lightly packed. Gently flatten the balls into ¾ inch-thick patties and use your fingers to make a ¼ inch thick depression in the center of each patty – this will help keep the burgers flat when they are grilled. Set aside in the refrigerator until ready to grill. Toss the onion rings with 1 teaspoon of oil, and salt and pepper to taste. Preheat a grill on high for 15 minutes and grill the onions until slightly charred, then set aside. Grill the burgers for 5 to 10 minutes per side, or to desired doneness. Serve the burgers on lightly toasted buns, topped with grilled onions and with the warm sauce on the side.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: