A&M's Testing Notes:
Expand CollapseTom Kelly's Notes:
3/4 cups bbq sauce Ask a question about this ingredient
1/3 cup tomato sauce or chopped canned tomatoes Ask a question about this ingredient
3 chipotle pepper in adobo sauce Ask a question about this ingredient
1/3 cup honey Ask a question about this ingredient
2 beef paties Ask a question about this ingredient
1 log of goat cheese, sliced Ask a question about this ingredient
4 cups thinly sliced cabbage Ask a question about this ingredient
2/3 cups blood orange vinegar Ask a question about this ingredient
3/4 cups mayo Ask a question about this ingredient
2 chipotle peppers in adobo sauce Ask a question about this ingredient
Start with the slaw, which can be made several hours ahead of time. Blend the vinegar, mayo, and chipotles, mix with cabbage and refrigerate until ready for use.
Ask a question about this stepFor the burger glaze, blend bbq sauce, tomatoes, chipotles, and honey. Season burger patties with salt and pepper and place over med-high heat on grill. As the burgers cook, paint with about 4 coats of the glaze.
Ask a question about this stepOnce they begin to approach desired doneness, move to indirect heat, add goat cheese and cover grill until cheese begins to melt.
Ask a question about this stepToast buns lightly and assemble burgers with spicy slaw.
Ask a question about this step
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The ingredients! We couldn't find blood orange vinegar, so decided to use white wine vinegar and orange juice instead. It worked beautifully.
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Instead of hand cutting the cabbage, we decided to shave it on a mandoline to get evenly shredded pieces. We thought that the slaw would be easier to work with on the burger if it was finer, and we were pleased with the results. You could also shave it like this using an attachment on your food processor. Or, if you have some sick skills, you could use a knife to get it this thin.
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Mixing the dressing. We fiddled with the measurements a bit, and ended up with: 2 tablespoons orange juice, 1 1/2 tablespoons white wine vinegar, 1/2 cup high quality mayo, and just 1 chipotle pepper. We also salted to taste. We found this amount of dressing left the cabbage evenly coated, but not gloppy.
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On to the glaze! To start, we halved the recipe, but found that even that produced far more glaze than we needed. (Indeed, it probably would have been ample glaze for 8-10 burgers). So, we recommend either making this with the knowlege that it'll keep you in glazed burgers for a few weeks (you'd want to avoid any cross contamination with raw meat if you were planning on using it over the course of multiple grilling sessions), or cutting the recipe down further.
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Mincing chipotle peppers, both for the glaze and for the slaw. These little peppers pack quite the smoky punch! But it's perfect for cutting through some of the richness of the burger.
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Like the lamb burgers, we seasoned these aggressively and made them into roughtly 1" thick patties. Next time, we'd make them slightly thinner.
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Tom reccomended glazing the burgers 4 times throughout cooking. We just glazed them every time we flipped them and could taste that they'd gotten a little extra love on the grill. Like the lamb burgers, we started them off over really hot coals, and then moved them onto cooler bits of the grill to keep them from burning or drying out on the edges.
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We topped each burger with two rounds of goat cheese, roughtly 1/2' thick. While we covered the grill and left them to melt for a few minutes, the cheese never got fully gooey. However, it melted enough to warm through and ooze into the slaw a bit.
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Burger, cheese, slaw- delicious!
I tried this tonight! Excellent!