Kansas City BBQ Steak Burger

 INGREDIENTS

  • 1 pound freshly ground beef chuck

  • 1 pound freshly ground beef sirloin

  • Kosher salt and freshly ground black pepper

  • 6 slices thick-cut slab bacon, split in half crosswise (see note)

  • 1 onion, cut into 1/4-inch-thick rings

  • 1/2 cup barbecue sauce

  • 4 slices cheddar or American cheese

  • 4 sturdy burger buns, preferably a Brioche Bun

  • Salt, to taste

  • Pepper, to taste

BBQ Sauce

·      2 tablespoons American chili powder

·      1 teaspoon ground black pepper

·      2 teaspoons Morton's kosher salt

·      2 cups ketchup

·      1/2 cup yellow ballpark-style mustard

·      1/2 cup cider vinegar

·      1/3 cup Worcestershire sauce

·      1/4 cup lemon juice

·      1/4 cup steak sauce

·      1/4 cup dark molasses

·      1/4 to 3/4 cup honey 

·      1 teaspoon hot sauce

·      1 cup dark brown sugar

·      3 tablespoons vegetable oil

·      1 medium onion, finely chopped

·      4 medium cloves of garlic, crushed or minced

 

HOW TO MAKE THIS RECIPE

  1. In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.

  2. Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.

  3. Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it on meat. I recommend you run with my recipe the first time and then you can make it your own. Strain it if you don't want the chunks of onion and garlic. I like leaving them in, they give the sauce a home-made texture. You can use it immediately, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.

  4. In a large bowl, gently mix ground chuck & sirloin. Mix together

  5. Divide meat into four even piles and shape into burger patties about 1/2-inch wider than burger buns. Season generously with salt and pepper and set aside.

  6. Place burger patty to a pre-heated grill over medium high heat, cook 4-7 minutes per side, until internal temperature reaches at least 160 degrees Fahrenheit.

  7. Place bacon and onions in between hot and cool sides of grill and cook, turning occasionally, until surface of bacon is bubbling but not yet crisp and browned, and onions are lightly softened, about 15 minutes total.

  8. Place burger patty to a pre-heated grill over medium high heat, cook 4-7 minutes per side, until internal temperature reaches at least 160 degrees Fahrenheit.

  9. Brush bacon with barbecue sauce and place directly over hot side of grill, sauce-side down. Brush top with barbecue sauce. Cook until well charred, about 1 minute. Flip and cook until second side is well charred, about 1 minute longer. Top each burger patty with three pieces bacon, then top each with a couple of slices of onion.

  10. Toast buns directly over hot side of grill until browned, about 30 seconds.

  11. Place bottom buns on a cutting board. Transfer patty/bacon/onions to bottom bun. Brush top bun with barbecue sauce and close sandwich, and enjoy.

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