I’m really posting this for the BBQ sauce, it’s pretty fucking fantastic. I’ve been looking for a tomato based bbq sauce and this is great. Good heat and sweetness. I also like the peppers in adobo sauce so it give it a good texture.
Burgers were, meh. I might not have cooked them correctly but they were still solid. Nothing to write home about. I’ll def start cooking veggies on the grill to throw on my burger though.
Red Wine Barbecue Sauce:
- 1 1/4 cups ketchup
- 2 tablespoons ancho chile powder
- 2 tablespoons honey
- 2 tablespoons molasses
- 2 tablespoons dark brown sugar
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon paprika
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon chile de arbol or cayenne powder
- 1 canned chipotle chile in adobo, chopped
- 2 cups dry red wine, such as pinot noir
Red Wine Barbecue Sauce:
Combine the ketchup, 1 cup water, ancho chile powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, chile de arbol, and chipotle chile in a medium saucepan over medium heat. Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally.
Meanwhile, bring the wine to a simmer in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 20 minutes. Stir the reduced wine into the sauce. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. (The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.)
Source: https://www.foodnetwork.com/recipes/bobby-flay/cedar-planked-burgers-recipe-2015065
The Copy Cat Chef 