4 PCS. | 1 HOUR
Mexican Burger with Chipotle BBQ sauce
WITH BEEF BROTH
4 beef burgers
4 burger buns
2 tablespoons olive oil
1 avocado
For the Mexican BBQ sauce
1 teaspoon beef stock Bouillon Herkules
200 ml guava juice (can be replaced by multi-fruit juice if necessary)
200 ml Chipotle sauce (e.g. Morita)
50 ml of cider vinegar
50 ml lime juice (or more to taste)
50 ml of brown rum
2 tablespoons ketchup
1 teaspoon freshly ground ginger
Salsa of pineapple
200 g pineapple
100 g chopped bell pepper
1 red pepper
Coriander to taste
Juice of 1/2 lime
Recipe by The BBQ Bastard
For the Mexican BBQ sauce
Mix all ingredients in a sauce bowl and reduce to desired thickness.
For the pineapple salsa
Cut the pineapple into fine cubes and drain in a sieve for a minimum of 30 minutes.
Meanwhile, chop the red and the bell pepper.
Mix the chopped pineapple with the bell pepper and pepper and season with lime juice and coriander. Taste until everything is in balance. You are looking for a nice fresh salsa to counterbalance the Mexican BBQ sauce.
For the burgers
Prepare your BBQ for a direct grill session at medium temperature + -200 ° C. If desired, add a few cubes of smoked wood between the coals for a nice smoky taste in your burger.
Bake the burger on both sides for a few minutes. Turn the burger only after it has nicely released from the grid. Then turn regularly for even cooking.
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 buns
Brush the buns lightly with oil and fry them with the bread side on the grid until golden brown and crispy.
Finish
Cover the bottom of the bun with the finely chopped avocado
Place the burger on top and add a spoonful of Mexican BBQ sauce
Finish with the pineapple salsa, add the top of the bun and serve immediately.
Enjoy!
