Ingredients
For the ketchup
- 2 red bell peppers
- 2 poblano peppers
- 2 tablespoons olive oil
- 1 cup ketchup
- 1/4 cup Dijon mustard
- 2 teaspoons horseradish
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 8 drops Tabasco or other hot sauce
For the burger:
- 1 pound buffalo loin, fat trimmed, cut into 1/4 inch cubes
- 1/2 pound flank steak, finely chopped
- 2 cloves garlic, chopped, plus 1 garlic clove, thinly sliced
- 2 shallots, chopped
- 1/4 pound shredded Jack cheese, plus 4 slices
- 5 drops Tabasco or other hot sauce
- 4 drops Worcestershire sauce
- Salt and ground black pepper
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 4 Napa cabbage leaves, cut in half
- 4 potato buns
- 4 eggs
- 1 red onion, thinly sliced
- 1 heirloom tomato, sliced
Directions
For the ketchup:
- Brush all 4 peppers with the olive oil. One at a time, use tongs to hold the peppers over a gas burner, turning until well charred. Set the peppers aside until cool enough to handle. Once the peppers have cooled, peel and discard the skins, then halve each pepper. Discard the ribs and seeds.
- In a blender, combine the ketchup and peppers. Puree until smooth, then transfer to a medium bowl. Add the mustard, horseradish, paprika, chili powder, pepper, garlic powder and hot sauce. Mix well, then set aside.
For the burger:
- In a large bowl combine both meats, the chopped garlic, shallots, shredded cheese, hot sauce, Worcestershire, mustard, 1 teaspoon of salt, 1 teaspoon of pepper and the chili powder. Use your hands to mix until well combined. Shape the meat into 4 patties, about 4 inches in diameter and 1/2 inch thick.
- In a large saute pan over medium, heat the olive oil. Add the cabbage and sliced garlic and saute for 2 minutes, stirring constantly. Remove from the heat and set aside.
- Heat a grill to high. Place the buns on the grill and toast.
- Place the burgers on the grill and cook for 3 to 4 minutes on each side. Let rest for 3 minutes.
- While the burgers are resting, heat a nonstick pan over medium. Crack the eggs into the pan and cook to over-medium. Season with salt and pepper.
To serve:
Place a dollop of spicy ketchup on the bottom half of each toasted bun. Layer with the cabbage-garlic mix. Place the burger on top and arrange an egg, cheese, tomato and onion slice on the burger. Top with the other half of the bun and serve.
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