Burger with Strawberry Ancho BBQ

Name: Burger with Strawberry Ancho BBQ
Prep time: 35 min
Yield: 4
Ingredients: 2 lb ground beef; 1 egg, beaten; 3/4 cup dry bread crumbs; Burger seasoning, to taste (we used paprika, light brown sugar, salt, and pepper); Ciabatta Buns; 4 slices of cheddar cheese; Butter leaf lettuce; 8 strips of thick-cut bacon; 2 sliced avocados; 2 tomatoes, sliced; Pickles; 16 oz California Giant strawberries, quartered; 2 dried ancho chiles, stem and seeds removed, quartered; 2 T canola oil; 1/2 cup red wine vinegar; 1/4 cup molasses; 1 tsp kosher salt; Juice of 1 lemon; *you can use this sauce in many other BBQ favorites, like these Strawberry Ancho BBQ Ribs !

Prep Time35 min

Serves4

Strawberries help create a tangy and sweet twist on the typical burger in this Burger with Strawberry Ancho BBQ.

INGREDIENTS

For the burger:

2 lb ground beef
1 egg, beaten
3/4 cup dry bread crumbs
Burger seasoning, to taste (we used paprika, light brown sugar, salt, and pepper)
Ciabatta Buns
4 slices of cheddar cheese
Butter leaf lettuce
8 strips of thick-cut bacon
2 sliced avocados
2 tomatoes, sliced
Pickles

For the sauce*:

16 oz California Giant strawberries, quartered
2 dried ancho chiles, stem and seeds removed, quartered
2 T canola oil
1/2 cup red wine vinegar
1/4 cup molasses
1 tsp kosher salt
Juice of 1 lemon
*you can use this sauce in many other BBQ favorites, like these Strawberry Ancho BBQ Ribs!

DIRECTIONS

- - Preheat oven to 325 degrees.
- - Cut ribs into 4 pieces and generously season both sides with salt and pepper.
- - In a large pot with a lid, add the ribs, vegetable stock, and worcestershire sauce. Cover and bring to a simmer. Once brought to a simmer, place pot (still with the lid on) in oven and braise for 3 hours.
- - While the ribs are braising, heat a large saute pan over medium/high heat. Add 2 T canola oil and the dried ancho chiles, stir for 1 minute to soften chiles. Add quartered strawberries and stir to combine, cook for 3 minutes while stirring every 30 seconds.
- - Add the red wine vinegar and molasses, stir to combine, then simmer for 30 minutes, stirring every 10 minutes.
- - Remove from pan into a blender, add 1 tsp kosher salt, the juice of one lemon, and blend until smooth. Strain through a fine mesh strainer (gives a smooth consistency, but not a must if you don’t have).
- - After 3 hours, remove pot from oven and let the ribs rest in the liquid at room temperature for 30 minutes. Carefully remove the ribs from the liquid and pat dry.
- - Grill until charred on both sides, then brush on bbq sauce and serve hot!

Burger with Strawberry Ancho BBQ

INGREDIENTS

For the burger:

For the sauce*:

DIRECTIONS

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Follow your berries to the farm.