Hot and slightly lethal coke-sauce perfect for hamburgers. Great recipe for Hot and slightly lethal coke-sauce perfect for hamburgers. I ate a hamburger with cola sauce at a restaurant once and immediately fell in love with it. After some experimenting I came up with this, and in my opinion it wipes the floor with the restaurant version that inspired me.

Hot and slightly lethal coke-sauce perfect for hamburgers One of my favorites food recipes. This time, I will make it a bit unique. For many Americans, summer means afternoons spent tending burgers. You can have Hot and slightly lethal coke-sauce perfect for hamburgers using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Hot and slightly lethal coke-sauce perfect for hamburgers

  1. It’s 1 liter of coca-cola.
  2. It’s 1 of garlic (the whole thing, not counting cloves).
  3. Prepare 30 grams of ground black pepper.
  4. You need 30 grams of Paprika powder.
  5. Prepare 2 tsp of red hot chili flakes.
  6. You need 1 tbsp of Smoked Chipotle Tabasco.
  7. Prepare 20 grams of soy sauce.
  8. Prepare 1 tsp of Onion powder.
  9. You need 30 of drops chili extract (3000 scoville) or about 2 fresh chopped chilis.
  10. It’s 3 tbsp of liquid smoke (optional).

The Penguin Burger was by far the best burger the town of Carson City, Nevada has ever seen. Taste and adjust salt & pepper to taste. Place in the refrigerator or serve immediately. Mix tomato juice, yellow mustard, black pepper, hot pepper sauce, chili powder, red pepper flakes, and salt into the beef.

Hot and slightly lethal coke-sauce perfect for hamburgers instructions

  1. Pour the cola (any brand) into a pan and bring to a boil. Do not use a light version coke, the sugar is essential!.
  2. Add all other ingredients, but hold back a little with the chilies at the start, add them carefully as you go. If you want to use fresh chilies instead of extract about 2 jalopenos or so will do, but you'll have more control with the extract. Also the liquid smoke is totally optional.
  3. Continue boiling without a lid, you want the water to evaporate..
  4. Start tasting and adding more chili and other spices after 15 minutes or so. You'll want it pretty lethal at this point, remember that you won't be eating this straight up, only as a sauce for hamburgers, so don't be a wimp 🙂 Take your time adjusting the taste, you can add more at any time..
  5. Continue boiling and adjust spices. When it starts to thicken after an hour or so the pan will start to spit hot sugary stuff at you, so you'll probably want to wear long sleeves and an apron… Just don't put a lid on..
  6. The whole process will take about 90 minutes. At first it seems like nothing happens, but near the end it will thicken faster, so keep an eye on it..
  7. Take the sauce off the stove and pour it into a small bowl to cool when the consistency is somewhat like runny syrup. It will thicken more when it cools down. The end product will be about 3-4dl (1 1/2 cups).
  8. Use as sauce on hamburgers, about a teaspoon or two per burger is enough for most people..

Serve on buns, with toppings as desired. Setting a timer is one way to cook a burger, but there's an even better way to know—not guess—when your burger is finished cooking. Heat a cast iron skillet over medium high heat. Add enough oil to thinly coat the bottom of the pan. It was the description that made me want to make these!


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