Recipes for Burger Sauces
































Dark Chocolate BBQ Sauce - For those who want to try something different  ... And if you're not a fan of cilantro, just omit it.  This barbecue sauce has the richness of the chocolate with the sweetness of brown sugar, the tang from apple cider vinegar and a nice heat.  Also try on chicken, turkey, veal, beef, pork or shrimp. 
  • 1 TBsp butter, soft
  • 4 minced garlic cloves
  • ½ Spanish onion diced
  • 2 diced tomato (Roma)
  • 6 TBsp dark brown sugar
  • 4 tsp ancho chili powder
  • 1/2 cup apple cider vinegar 
  • 1 cup barbeque sauce
  • 1-3/4 cup vegetable stock
  • ¼ tsp cumin, ground
  • ¼ tsp cinnamon
  • 1/8 tsp ground cloves
  • 2 oz. SCHARFFEN BERGER (or any good quality) 82% dark chocolate
  • 2 TBsp cilantro, fresh,
  • ¾ tsp salt
  • ½ tsp ground pepper
  1. Saute butter, garlic and onions for 5 minutes until clear.  Add tomatoes, stir, and sauté an additional 5 minutes. 
  2. Add sugar and chili powder, mix well, and cook for 5 minutes. 
  3. Add vinegar, reduce for 5 minutes, mixture should have a paste consistency. 
  4. Add BBQ sauce, stock, cumin, cinnamon, cloves, salt and pepper. Mix well. Bring to a boil and reduce to a slow simmer for 30 minutes.
  5. Add SCHARFFEN BERGER chocolate and cilantro; allow to simmer for 5 minutes.
  6. Remove sauce from heat and let stand for 10 minutes. 
  7. Puree sauce, strain to remove any little bits if you'd like a smoother sauce, transfer to a clean container and cool.
  8. For best results, refrigerate for 12 hours before using. Reheat when ready to use.

Chipotle Firecracker BBQ Sauce - For those who like a spicy burger, this sauce will be appreciated!  If you make it yourself, you can either heat up or tone down according to your taste buds.  Very easy and can be brushed on during cooking, or added to the burger as a condiment. 
  • 1 Tbsp canola oil
  • 2 cups diced onion 
  • 7 clove minced garlic
  • 1 can tomato paste
  • 1/2 cup Worcestershire
  • 1/2 cup strong coffee
  • 2/3 cup brown sugar
  • 1/4 cup cider vinegar
  • 1/4 cup fresh lemon juice
  • 1-1/2 tsp Dijon mustard
  • 2 tsp kosher salt
  • 1 cup Red Chile paste 

  1. Directions

    In a large, heavy bottomed saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to sweat (become clear but not brown). Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often and keep the head low so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree (or use an emulsifier stick). Store in the refrigerator.

    Note:  If you can't find Red Chile Paste to buy, be try the following recipe...  (Make sure you keep your hands washed and do NOT touch your face after handling chiles!)

    Red Chile Paste :

    • 1 ancho chiles, seeded and stems removed
    • 1 Mexican dried chiles, seeded and stems removed
    • 1 cup chicken stock
    • 1/4 white onion, diced
    • 1 cloves garlic, minced
    • 1 chipotle peppers, seeded and stems removed
    Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.
    Yield: 1 cup

Sauce Aïoli - Aioli [aye-awe-lee] is one of the most popular sauces in the Mediterreanean - an emulsion of olive oil flavored with lemon juice and as much garlic as you can take.  A local restaurant also adds white truffle oil (very expensive) to flavour their aioli sauce.  Divine! 
  • 1 clove garlic
  • 2 pinches salt 
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  1. Cut the ends off of the garlic, peel it, and either chop it finely or put it through a garlic press.
  2. Put the garlic in a mortar and pestle with the salt and grind it into a paste.
  3. In a heavy mixing bowl, whisk (you can use an electric emulsifier) the egg yolks, lemon juice, and garlic mixture together until well combined (about one minute).
  4. Start adding the olive oil, drop by drop, whisking (or emulsifying) all the while. You can add it a bit faster as you go along, but as with making mayonnaise, the key to success is going very slowly at the start. When you are done adding the oil you can adjust the seasoning to suits your taste.
  5. This makes 1 cup.  You can serve it on burgers (or in small condiment bowls on the side for dipping french fries).  Also makes a nice dipping sauce for seafood.
Honey BBQ Sauce - Sweet & tangy.  Used both to brush on patties after they've been flipped, and as a sweet condiment. 






  • 3/4 cups honey
  • 1/2 cup ketchup 
  • 2 Tbsp butter
  • 1 Tbsp lemon juice (or vinegar)
  • 2 tsp dijon mustard
  • 2 Tbsp brown sugar
  • 1 Tbsp soya sauce
  • 2 Tbsp chopped onion
  • 1 crushed & chopped garlic clove
  1. Combine all ingredients in a sauce pan.
  2. Stir and simmer until heated through (medium high) and first bubble comes to surface.
  3. Turn burner off and allow mixture to cool down (leaving on burner - stirring a few times to ensure smoothness.
Note:  Onion should be finely chopped.  1 Tbsp of garlic powder can be substituted for garlic clove.


Subscribe to: Posts (Atom)