Ingredients
Burger Patty
1 Lb. ground fatty beef
2 Cloves garlic, finely chopped
1/4 Cup onion, chopped
1 Egg, beaten
1 Tablespoon HEINZ® [SERIOUSLY] GOOD® Smokey Bacon Mayonnaise
1 Teaspoon salt
1 Teaspoon pepper
1 Tablespoon butter
Patty Bath:
Bull's-Eye® Original BBQ Sauce
1/2 Cup water
1/4 Cup paprika
2 Tablespoons chili powder
2 Tablespoons cumin
2 Tablespoons brown sugar
1 Tablespoon black pepper
1 Tablespoon oregano
1 Tablespoon white sugar
SAXA® Salt
1/2 Teaspoons cayenne (use more if preferred)
LEA & PERRINS® Worcestershire Sauce
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
Made with
Method
Sauté the onions in butter with the garlic, meanwhile massage the meat with the seasonings, egg and HEINZ® [SERIOUSLY] GOOD® Smokey Bacon Mayonnaise to lock in moisture and give a subtle smokey taste.
Cool down onions and add to the patty mixture.
Use a burger press or hands to form ½ inch thick patties & grill on a hot oiled BBQ turning once.
To create the sauce bath, combine spices, sugar, water, Lea & Perrins Worcestershire sauce and Bull's Eye Original BBQ Sauce. Once combined add in the patty coating in it completely in the sauce. Bring to boil and reduce heat & simmer for 2 or 3 minutes to lock in the flavour.
Add the wet rested burger patty to a grilled bun and top with cheddar cheese, lettuce, tomato, pickles, and additional Bull's Eye Original BBQ Sauce as desired.
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1
Burger Patty
2
1 Lb. ground fatty beef
3
2 Cloves garlic, finely chopped
4
1/4 Cup onion, chopped
5
1 Egg, beaten
6
1 Tablespoon HEINZ® [SERIOUSLY] GOOD® Smokey Bacon Mayonnaise
7
1 Teaspoon salt
8
1 Tablespoon butter
9
Patty Bath:
10
1 Cup Bull's-Eye® Original BBQ Sauce
11
1/2 Cup water
12
1/4 Cup paprika
13
2 Tablespoons 2 Tablespoons chili powder
14
2 Tablespoons cumin
15
2 Tablespoons brown sugar
16
1 Tablespoon black pepper
17
1 Tablespoon oregano
18
1 Tablespoon white sugar
19
1 Teaspoon SAXA® Salt
20
1/2 Teaspoons cayenne (use more if preferred)
21
1/4 Cup LEA & PERRINS® Worcestershire Sauce
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