Broncos grilling? Burger, sauce & onions recipe

Posted at 6:21 AM, Jan 22, 2016
and last updated 2016-01-22 11:32:11-05

Cooking this weekend for the Broncos game?

The Executive Chef at Bad Daddy’s Burger Bar has a special Broncos playoff burger recipe with a bonus recipe for Jalapeno-Bacon Apple BBQ Sauce and Onion Straws to share.

Omaha! Omaha! Burger:

  • 4 – 7oz Ground Beef
  • 8 slices – Pepper Jack Cheese
  • ½ lb – Pulled Pork (from you favorite local BBQ joint)
  • 4 – Brioche Burger Buns
  • 4 tbsp. – Butter, room temp
  • ½ cup – Jalapeno-Bacon BBQ Sauce (recipe below)
  • 2 cups – Fried Onion Straw (recipe below)
  • 8 slices – Tomato
  • 4 slices – Crisp Lettuce
  1. Heat grill on medium high heat for 5 minutes
  2. Cook burgers to your desired doneness, trying to flip only once.  Top with pepper jack cheese and melt.
  3. While burgers are cooking, reheat pork in a small pan on the corner of the grill.   Spread butter over cut side of each bun and toast on grill until golden brown.
  4. Assemble burger with lettuce and tomato on the bottom bun.  Followed by the burger with melted cheese, then the pulled pork. Next spoon some warm bbq sauce over the pork and top each burger with a handful of onion straws. 
  5. Makes four burgers

Jalapeno-Bacon Apple BBQ Sauce:

  • 1 tbsp. – Minced Onion
  • 1 tbsp. – Minced Jalapeno
  • 2 strips – Bacon, minced, uncooked
  • 2 tbsp. – Apple Juice
  • 1/3 cup – Sweet BBQ Sauce
  1. Heat a saucepot on medium-high heat for 2 minutes.  Add onion, jalapeno and bacon to pot and cook until bacon is crispy and onion and jalapeno are soft and caramelized. 
  2. Deglaze bottom of pan with apple juice and reduce until almost dry. 
  3. Add BBQ sauce to pot and bring to a simmer.  Once simmering, turn off heat and hold sauce warm until burgers are ready 

Onion Straws:

  • 2 - large yellow onions
  • 2 cups – buttermilk
  • 2 cups – all purpose flour
  • 2 tsp. – salt
  • 2 tsp. – black pepper
  • ½ tsp. – cayenne pepper
  • Canola oil for frying
  1. Peel and split onions in half then slice into thin half moons.  Now soak sliced onions in a bowl.  Set aside.
  2. In a second bowl, combine flour with remaining ingredients, except oil.  Heat oil in a stockpot to 350º. 
  3. Working in batches, remove a handful of onions from the buttermilk and toss with the seasoned flour.  Shake off excess flour back into the bowl and cook onions in hot oil until crispy and golden brown. 
  4. Cooked onion straw may be held in a warm oven