Dannys Sauce For Burgers Recipes

Steps:

• Puree the mayonnaise, ketchup, mustard, pickles and brine, sugar and cayenne in a mini food processor or blender until smooth. Transfer to a small bowl and refrigerate until ready to serve.
• Form the beef into 4 pucks, about 2 inches wide and 1 1/2 inches thick. Refrigerate 20 to 30 minutes.
• Melt the butter on a griddle or large skillet over medium heat. Open the buns and place open-side down on the griddle. Cook until lightly toasted, about 2 minutes. Remove to a plate.
• Wipe off the griddle. Increase the heat to medium high and brush with the vegetable oil. Working in two batches, transfer the patties to the griddle, about 3 inches apart, and press firmly with a large spatula (or two small spatulas) to flatten into very thin patties. Cook, pressing the edges of the patties, about 20 seconds. Season each patty generously with salt and black pepper. Continue cooking until the edges are crisp and the beef is browned, 1 to 1 1/2 more minutes. Flip the patties; season with more salt and black pepper and top each with 1 cheese slice. Continue cooking until the cheese melts around the edges and the burger is cooked through, about 1 more minute.
• Spread the mayonnaise sauce on the bun tops. Serve the patties on the buns with the tomatoes and lettuce.

Steps:

• Mix all ingredients together in medium pot and boil about 5 minutes to thicken. Pour sauce in and over a cheeseburger.

Steps:

• Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your hamburger!

Steps:

• On large piece of foil, make the bacon mat by weaving the raw bacon into a large square (about 12" x 12") keeping the slices as close together as possible. It would look kind of like a lattice pie crust only closer together. Spread the burger over the bacon mat and press evenly. Top with bbq sauce. Saute more of the bacon for bacon bits. Drain and crumble. Saute the peppers and onions in bacon fat until done. Spread over burger and bbq sauce. Top with shredded cheese and bacon bits. Roll into log. It should be rather thick (like bun size when sliced). Cover with another layer of foil. You should have 2 layers of foil covering the meat. Poke holes in foil so fat can drain out while on the grill. Preheat gas grill to medium heat. Place meat roll on cool side of grill ( indirect heat method). Cook for 2 hours, turning roll a quarter turn every 1/2 hour. Remove foil, and check for doneness and crispness of bacon. Let rest for 10 minutes or so. It should be firm enough to slice into 6 large burgers (about 3/4 to 1 inch thick). Put burgers on heated onion buns. Add sliced tomato and lettuce to each burger. Serve with additional condiments, if desired. Good with french fries, cole slaw or potato salad.

Steps:

• combine all ingredients except liquid smoke.
• bring to a boil.
• reduce heat and simmer gently for 20 minutes stirring occasionally.
• remove from heat.
• add liquid smoke and refrigerate.
• makes about 2 liters.