Rose-Burger is a nickname of mine lovingly used by Matt and his friend Brad.  Luckily those are the only two humans who call me by this nickname.  

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I'm ready if you are!
I’m ready if you are!
[/span4][span8] The next cook book in the project is if you haven’t guessed it is a cookbook of burgers. Named “The Burger” the cookbook is a self proclaimed action packed delicious adventure.
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The recipe I chose back at the beginning of 2015 was for a Barbecue Burger.  It contained a barbecue sauce which I decided to make a few days ahead of time.  For the sauce I sauteed an onion, garlic and jalapeno pepper in a bit of olive oil.  After about 3 minutes I mixed it with some tomato paste, dry mustard, red wine vinegar, worcestershire sauce and brown sugar.  The I slowly added 1 1/4 cups of water.  I brought that to boil then down to simmer for 15 minutes.  After 15 minutes the sauce was very thin so I cooked longer, like 3 times as long the recipe called for, and when the sauce was still thin with no signs of thickening I took it off the heat, strained the solids and put it in the fridge….I had my fingers crossed that it would magically thick in the fridge like the sweet chile sauce did…spoiler alert…it didn’t.  So today I made the barbecue sauce again.  This time I used more tomato paste and less water.  Also instead of straining the solids from the sauce I incorporated them into it with my immersion blender.  The end result was thicker and looked more like a typical barbecue sauce but the taste was a bit more tomatoey than I would have preferred.

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Here's an actual photo of me purchasing the ground beef for the burgers.  It's what I call an action shot.
Here’s an actual photo of me purchasing the ground beef for the burgers. This is what I call an action shot.
[/span4][span8] Making the burgers themselves was actually super easy. I had purchased my ground beef the previous night at the Walkerville Night Market. The Walkerville Night Market is a super fun event that happens in Walkerville, Windsor, Ontario on the last Friday of every month in the summer. There is beer, food/craft vendors and great live music. In fact my good friend Jamie Reaume plays the night market. He played The White Stripes Hotel Yorba for me, which I have to say he plays a great version of.
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[/span4][span8] So…I took my fancy Night Market ground beef and mixed it with diced onions, minced garlic and salt and pepper.
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[/span4][span8] Then I formed patties.
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Tada! The Barbecue Burger!
[/span4][span8] I grilled the patties for 4 minutes, flipped and brushed with the barbecue sauce and cooked another 4 minutes. Then I took a bun, cut it in half, spread some barbecue sauce on the bottom half of the bun, then placed the patty, a tomato slice, lettuce and the top bun.
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Verdict: All in all very good.  But I know a big part of that is because of the quality of the ground beef used.  I did like how fast this recipe was, even with the additional recipe to make the barbecue sauce all in all it was a pretty quick meal.  If anyone wants the recipe please let me know in the comments.

Lastly, a shout out to my friend Al…sorry you had to wait so long for this post.  The next one will be up tomorrow afternoon.

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