We love the BBQ Burger at Roam Burger in San Francisco, but since we’ve been largely spending our Shelter in Place time at our Lake Tahoe home, there is no Roam Burger near by. To satisfy our craving, I decided to recreate the BBQ Burger as best I could, and I think it came out near perfectly!
NOTE: This recipe calls on ingredients that require advanced preparation. The fermented hot pepper sauce takes 4 weeks to ferment. Feel free to use your favorite substitute, or purchase the sauce on the Roam Burger web site. The Roasted Jalapeño relish takes about 30 minutes to make. And the Sweet and Smokey BBQ sauce takes about 20 minutes to make.
Makes: 4 burgers
Active cooking time: 1 hour (excluding advance prep items)
Ingredients:
20 oz (1.25 lb) 80% lean ground beef
4 brioche burger buns
butter to brush the buns before browning
4 slices of aged white cheddar cheese
1 large or 2 small yellow onions
1.5 Tbsp olive oil, divided
2 tsp red wine vinegar, divided
salt & pepper
1 1/2 cups finely shredded green cabbage
1/2 cup Sweet & Smokey BBQ Sauce (or a sauce of your choice)
1/4 cup Roasted Jalapeño Relish
2 chipotle chili peppers in adobo sauce + 2 tsp of the sauce*
1/4 cup of Fermented Habanero Hot Sauce
*Chipotle chili peppers in adobo sauce are sold in almost all grocery stores in a small can.
Prepare the caramelized onions, the slaw, the roasted jalapeño relish and the hot sauce. As mentioned earlier, you can certainly substitute your own hot sauce (look for a chipotle habanero sauce if you can find one….Roam Burger sells theirs on their web site).
For the caramelized onions:
Cut the onion in half leaving the root end intact, and peel off the skin. Put one half flat on a cutting board, and without slicing through the root, cut a slice down the middle of the onion from the root end to the cut surface. Then slice across the onion in thin slices. Do the same for the other half. Heat a skillet over medium heat, and add 1 Tbsp olive oil. Put the onions in the pan and salt lightly, add 1 tsp red wine vinegar. Sauté, stirring often, until the onions are a golden brown, about 20-25 minutes. Remove to a bowl, and mix in 2 Tbsp of the Sweet and Smokey BBQ Sauce.
See my recipes for the Roasted Jalapeno Relish to make that (you’ll want to have done this in advance). For the Chipotle Habanero hot sauce, put the chipotle peppers in adobo sauce with the extra sauce and the 1/4 of Fermented Habanero Hot Sauce in a mini food processor or blender, and blend until relatively smooth (see picture below).
For the slaw:
Put the shredded cabbage in a bowl. Add the remaining 1 tsp red wine vinegar and salt and pepper to taste. Toss until fully coated. Add the remaining 1/2 Tbsp olive oil and toss to coat.
Heat your grill, griddle, cast iron pan or whatever you intend to use to cook the burgers. Butter the brioche buns, and once your cooktop is hot, brown the buns to desired darkness. Form the burgers into 4 patties of 5 oz each, and shape as you normally do with burgers. Season with salt & pepper. Cook to your liking and top with the cheddar cheese. (We like to smash our burgers to about 1/4″ thick on a hot griddle and char them, leaving them pink in the middle.)
To assemble the burgers, brush a light coating of the Sweet and Smokey BBQ Sauce on both the top and bottom bun (you don’t need a lot since there is already some sauce in the onions). Spread about 1 Tbsp of Roasted Jalapeno Relish on each bun bottom. Place the desired portion of caramelized onions on top of the relish. Top with a generous amount of slaw, then top with the burger. Place the top bun on top, and voila! You have a perfect BBQ burger. Serve with the chipotle habanero hot sauce on the side.
Bon appétit!
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