Serves: 16
BARBECUE SAUCE:
BARBECUE SAUCE:
GORGONZOLA CHEESE SAUCE:
BURGERS:
Preheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness.
Meanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks. Cut each into quarters to serve. Serve Barbecue Sauce on the side.
Copyright © 2007 Carol Stevens, Shaboom's Kitchen, All Rights Reserved
1 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon Tabasco sauce
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1 teaspoon crushed red pepper
GORGONZOLA CHEESE SAUCE:
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup heavy cream
1/2 cup chicken stock
1/4 cup white wine
1 cup crumbled gorgonzola cheese
Kosher salt and fresh ground pepper
BURGERS:
3 pounds lean ground beef
2 ounces Cajun hot sauce, ot to taste
2 cups hickory wood chips, soaked
4 muffaletta breads -- split
1 pound maple-cured bacon -- cooked
Combine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes. Yield: about 2 1/2 cups
In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes. Whisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. (Can be made ahead to this point.) Whisk in cheese, bring just to a simmer, then serve immediately.
Mix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour.