Hot and slightly lethal coke-sauce perfect for hamburgers. Hot and slightly lethal coke-sauce perfect for hamburgers I ate a hamburger with cola sauce at a restaurant once and immediately fell in love with it. After some experimenting I came up with this, and in my opinion it wipes the floor with the restaurant version that inspired me. After some experimenting I came up with this, and in my opinion it wipes the floor with the restaurant version that inspired me..
And they are slightly lethal if you drink one too many! You should totally make them too! Reduce the heat slightly to obtain a gentle simmer. You can have Hot and slightly lethal coke-sauce perfect for hamburgers using 10 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Hot and slightly lethal coke-sauce perfect for hamburgers
- Prepare 1 liter of coca-cola.
- You need 1 of garlic (the whole thing, not counting cloves).
- It’s 30 grams of ground black pepper.
- You need 30 grams of Paprika powder.
- It’s 2 tsp of red hot chili flakes.
- Prepare 1 tbsp of Smoked Chipotle Tabasco.
- You need 20 grams of soy sauce.
- You need 1 tsp of Onion powder.
- You need 30 of drops chili extract (3000 scoville) or about 2 fresh chopped chilis.
- You need 3 tbsp of liquid smoke (optional).
Using locally sourced and best of British produce, we pride ourselves on making a selection of fresh Beef patties with deep fillings and mouth-watering sauces for all tastes. You'll love the unique flavor that the cola gives it, mixed with warm spices like cumin, paprika, and chili powder. Reduce the heat slightly to obtain a gentle simmer. Take cast iron skillet out of oven, and pour hot oil into batter, and mix.
Hot and slightly lethal coke-sauce perfect for hamburgers instructions
- Pour the cola (any brand) into a pan and bring to a boil. Do not use a light version coke, the sugar is essential!.
- Add all other ingredients, but hold back a little with the chilies at the start, add them carefully as you go. If you want to use fresh chilies instead of extract about 2 jalopenos or so will do, but you'll have more control with the extract. Also the liquid smoke is totally optional.
- Continue boiling without a lid, you want the water to evaporate..
- Start tasting and adding more chili and other spices after 15 minutes or so. You'll want it pretty lethal at this point, remember that you won't be eating this straight up, only as a sauce for hamburgers, so don't be a wimp 🙂 Take your time adjusting the taste, you can add more at any time..
- Continue boiling and adjust spices. When it starts to thicken after an hour or so the pan will start to spit hot sugary stuff at you, so you'll probably want to wear long sleeves and an apron… Just don't put a lid on..
- The whole process will take about 90 minutes. At first it seems like nothing happens, but near the end it will thicken faster, so keep an eye on it..
- Take the sauce off the stove and pour it into a small bowl to cool when the consistency is somewhat like runny syrup. It will thicken more when it cools down. The end product will be about 3-4dl (1 1/2 cups).
- Use as sauce on hamburgers, about a teaspoon or two per burger is enough for most people..
Cornbread should be brown on top and pulling away from the sides of the skillet. But there's the taste test too. Unlike beef and lamb, poultry just doesn't taste good when it's rare. And subsequently docked for NOT being from Texas and kind of just tasting like a slightly poorer, more watery imitation of the Louisiana-style hot sauces. Though, on the plus side, Big Boi does.