Vt Maple Bbq Burger Recipe

Combine maple syrup, ketchup, apple cider vinegar, brown sugar, Dijon, Worcestershire, smoked paprika, garlic powder, black pepper and red pepper flakes in a small saucepan over medium-low heat.

Bring to a gentle simmer, stirring frequently. Simmer 6–8 minutes until slightly thickened and glossy. Taste and adjust seasoning; add a pinch more salt or vinegar if needed. Remove from heat and let cool slightly. Sauce will thicken more as it cools.

Peel the onion and slice into 1/2-inch thick rings. Separate into individual rings and set aside.

In a medium bowl, whisk together the flour, cornstarch, baking powder, salt and black pepper. Whisk in the cold sparkling water until you have a smooth, slightly thick batter—chilled water keeps batter light. If batter is too thick, add 1–2 tbs more sparkling water.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly.

Working in batches, dip onion rings in the batter, allowing excess to drip off, then carefully lower into hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate. Season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

Divide the ground beef into two equal portions (about 8 oz each). Form into loose patties slightly larger than your buns, pressing a shallow dimple into the center of each to prevent doming during cooking. Do not overwork the meat.

Season both sides of the patties with kosher salt and freshly ground black pepper. Brush or rub Worcestershire sauce onto the outside of each patty.

Preheat a grill or heavy skillet (cast iron) over medium-high heat. Add neutral oil to the pan if using skillet. When very hot, add the patties and cook for about 3–4 minutes per side for medium (internal ~ 140–145°F / 60–63°C), adjusting time for desired doneness.

In the last 1 minute of cooking, place two slices of Cabot cheddar on each patty and cover the pan (or close grill lid) to melt the cheese. During this last minute brush each patty with about 1 tablespoon of the warm maple BBQ sauce so it caramelizes slightly.

Slice the tomato into 1/4-inch thick rounds and season lightly with salt and pepper. Separate and wash lettuce leaves; pat dry. Thinly slice red onion if not already done.

Heat a skillet or griddle over medium heat. Butter the cut sides of the brioche buns and toast buttered sides until golden, about 1–2 minutes.

Place the bottom bun on a plate. Spread about 1 tablespoon of the maple BBQ sauce on the bun base. Add a lettuce leaf, then the cheddar-topped patty. Top the patty with 2 house-made onion rings (or 1 large, depending on size). Add a slice of tomato and a few thin rings of red onion. Drizzle an additional 1 tablespoon maple BBQ sauce over the toppings (or to taste). Finish with the top bun.

Serve immediately with extra maple BBQ sauce on the side and remaining onion rings. Makes two burgers.