4 PIECES | 1 HOUR
Recipe by The BBQ Bastard
4 beef burgers
4 burger buns
2 tbsp olive oil
1 avocado
For the Mexican BBQ sauce
1 tsp beef stock Bouillon Herkules
200 ml guava juice (can be replaced with multi-fruit juice)
200 ml Chipotle sauce (e.g. from Marita)
50 ml cider vinegar
50 ml lime juice (or more to taste)
50 ml brown rum
2 tbsp ketchup
1 tsp freshly ground ginger
Pineapple salsa
200 g pineapple
100 g finely chopped bell pepper
1 red pepper
coriander to taste
juice of 1/2 lime
For the Mexican BBQ sauce
Mix all ingredients in a saucepan and reduce to desired thickness.
For the pineapple salsa
Cut the pineapple into fine cubes and let it drain in a sieve for at least 30 minutes.
In the meantime, finely chop the peppers and paprika.
Mix the finely chopped pineapple with the paprika, chilli and season with lime juice and coriander. Taste until the whole is in balance. You are looking for a nice fresh salsa to clash with the sturdy sauce.
Citizen
Prepare your BBQ for a direct grill session at medium temperature +-200°C. If desired, add some cubes of smoke wood between the coals for a nice smoked flavor in your burger.
Cook the burger for a few minutes on both sides. Only turn the burger after it comes off the grill nicely. Then turn regularly so that they are cooked evenly.
Cook the burger to a core temperature of 70°C (or 55°C for a beef burger made from freshly ground steak).
Let the burgers rest while you grill the buns.
Grilling sandwiches
Lightly brush the burger buns with oil and grill them bread side down until the inside is golden brown and crispy.
Finishing
Take the bottom of the burger bun and place finely sliced avocado on it.
Place the burger on top with the Mexican BBQ sauce on top
Finish with the pineapple salsa and serve immediately.
Tasty!