We assemble many variations of this burger as soon as summer hits. The key is a marvelous stability of sweet, entertaining & citrus flavors and a charcoal grill. —Tom Kelly
Test Kitchen Notes
No longer for wimps, this burger has layers of taste — and warmth. Tom Kelly recommends a sweet-entertaining glaze that caramelizes as the red meat patties sizzle on the grill, and his crunchy slaw gets fierier because it sits. We at the muse concept the goat cheese is more than likely overkill, but when it softened and started to melt, it blended with the slaw to mitigate just among the spice. We venerable 1/2 cup mayo and handiest one chipotle for the slaw and added a beneficiant pinch of salt. We moreover stumbled on that the recipe made ample glaze and slaw for now not lower than 8 burgers. When you is more than likely original out of blood orange vinegar like we were, you’re going to be in a protest to substitute 2 tablespoons orange juice and 1 1/2 tablespoons white wine vinegar.
– A&M —The Editors
Your Greatest Burger
tomato sauce or chopped canned tomatoes
chipotle pepper in adobo sauce
red meat paties
log of goat cheese, sliced
- Bright Slaw
thinly sliced cabbage
blood orange vinegar
chipotle peppers in adobo sauce
- Originate with the slaw, that is more than likely made diverse hours earlier than time. Blend the vinegar, mayo, and chipotles, combine with cabbage and refrigerate until ready to be used.
- For the burger glaze, mix bbq sauce, tomatoes, chipotles, and honey. Season burger patties with salt and pepper and put over med-excessive heat on grill. As the burgers cook dinner, paint with about 4 coats of the glaze.
- When they originate to system desired doneness, switch to oblique heat, add goat cheese and cover grill until cheese begins to melt.
- Toast buns evenly and assemble burgers with entertaining slaw.