What could be better than a delicious barbecue to end the long holiday weekend?! Since almost every Labor Day barbecue includes burgers, I decided to put a lovely twist on this traditional American meal.
The Burgers– Chili-glazed, bleu cheese-stuffed, ground sirloin burgers
To make the burgers, form patties as usual (I used 10% ground sirloin).
Make a well in the center of each patty and fill with about a tablespoon or so of bleu cheese. You can substitute with another type of cheese if bleu is not to your liking. Once filled, pinch the meat from the sides of the well over the cheese to make a seam and close the well. Reshape the burgers into patties if necessary.
To make the chili glaze, mix together in a shallow bowl:3 Tbs. brown sugar 1/4 tsp. cumin 1/4 tsp. ancho chili powder 1/4 tsp. chipotle chili powder 1/4 tsp. cayenne pepper 1/4 tsp. salt
Right before you are ready to put the burgers on the grill, rub the chili glaze all over the patties and then grill the burgers as usual.
The Fries– Sweet potato fries with homemade creamy chipotle and ancho chili barbecue sauce
To make the sweet potato fries, peel the sweet potato and cut into fry-like slices. Lay the pieces on paper towels to dry. Frying dry foods is always better than trying to fry wet ones! Heat oil in a deep pan. A sweet tip I learned from my 92 year old great-great Aunt, Tia Cruz, is to add some salt to your oil when frying to prevent splashing. It really works! Frying time depends on how thick your fries are and how well you like them cooked.
To make the sauce, I started by making a simple barbecue sauce that I just kind of made up as I went along. I feel that there is no real science when making sauces and that your taste buds will be your best judges as to if you will like whatever you are making. Here is a rough estimate of what I threw together:
1/3 c. ketchup 2 Tbs. brown sugar 2 tsp. apple cider vinegar 2 tsp. Worcestershire sauce 1 tsp. cayenne pepper 1/2 tsp. dry mustard 1/4 tsp. chipotle powder 1/4 tsp. ancho chili powder
Whisk all ingredients together in a bowl and you have a homemade barbecue sauce!
To make the sauce creamy, and to cut some of the spiciness, I added about 1/4 c. mayonnaise once the barbecue sauce was finished. Again, use your taste buds to get the flavor that you like.
The Toppings– Grilled Applewood smoked bacon, grilled sweet Spanish onion, avocado, and spinach leaves, all on a fresh French roll
While grilling the burgers, I added the slices of bacon to the grill. If you like your bacon really crispy, it is pretty hard to achieve that on the grill. I wanted to try it out and I liked it! I also put the French rolls on the barbecue to heat up and the thick slices of the Spanish onion went on too. Once everything was done, I assembled my burger with all the fixings!
Here is the finished plate
I hope everyone had a lovely holiday weekend!! Happy Labor Day!!