GOLDEN VALLEY, Minn. -- We're grilling up Blue Chip Burgers this week for Mike's Backyard BBQ. Pam Karpesh from Woodbury says her special BBQ sauce is what really makes this recipe stand out.
BLUE CHIP BURGER
2# Ground Pork
1-1/2 t. persian lime EVOO
1-1/2 t. garlic powder
1/4 t. chipotle seasoning
1-1/2 t. kosher salt
3/4 t. freshly ground black pepper
1-1/2 oz. blue cheese
Combine and form into 6 patties. Place on tray and refrigerate for 30 minutes. While burgers are chilling make BBQ sauce.
1 - 8 oz. can tomato sauce
3 oz. tomato paste (1/2 6 oz. can)
2 T. blue agave nectar
2 t. onion powder
2 t. Bragg liquid aminos (can sub soy sauce)
1/2 t. ground allspice
1/4 t. ground cloves
1/4 t. chipotle seasoning
1-1/2 T. blueberry balsamic vinegar
Combine all ingredients in saucepan and cook over medium heat until flavors blend.
Remove burgers from refrigerator and place on preheated grill. Grill for approximately 10 minutes, flip and spoon BBQ sauce on top of each burger. Continue to grill for another 5 minutes.
While burgers are finishing, put together topping - 2 cups tri-colored cole slaw mix, toss with 1-1/2 t. blueberry balsamic vinegar and 1 t. persian lime EVOO. Toast ciabatta buns on grill.
To assemble: place burgers on bun, top with cole slaw mix and extra sauce if desired. ENJOY!
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