Barbeque

Royal Beefeater Burgers with Cognac Ketchup

Royal Beefeater Burgers with Cognac Ketchup

  • Burgers
  • 3 lb (1.5 kg) medium ground beef
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup (125 mL) breadcrumbs
  • 2 eggs
  • 3 Tbsp (45 mL) gin
  • 2 tsp (10 mL) sesame oil
  • 2 tsp (10 mL) salt
  • 2 tsp (10 mL) freshly ground black pepper

Cognac Ketchup

  • 1/2 cup (125 mL) ketchup
  • 1/2 cup (125 mL) chili sauce
  • 1/4 cup (50 mL) Courvoisier
  • 2 Tbsp (25 mL) butter
  • 1 Tbsp (15 mL) balsamic vinegar
  • 1/4 tsp (1 mL) ground cumin
  • Pinch cayenne
  • 1/4 tsp (1 mL) allspice
  • Dash hot pepper sauce

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Makes 8 servings

Burgers are back in vogue as part of the comfort food movement and some of the best restaurants are now serving them to the high-market crowd at high-market prices. Slap these beauties on fancy bread like focaccia, add a sprig of rosemary and sell them to your friends for 35 bucks a bun.

  1. Combine beef, onion, garlic and breadcrumbs in large bowl. In a separate bowl lightly whisk eggs with gin, sesame oil, salt and pepper. Fold egg mixture into beef and mix until just combined—over-mixing will produce tough patties. Divide mixture into 8 patties.
  2. Preheat grill to high.
  3. Place burgers over flame and cook for 6 to 8 minutes per side or until juices run clear. Serve on toasted buns with cognac ketchup and your favorite toppings.

Cognac Ketchup

Makes 1 1/4 cups (300 mL)

Combine ketchup, chili sauce, Courvoisier, butter, vinegar, cumin, cayenne, allspice and pepper sauce in a small saucepan over low heat and simmer for about 15 minutes, stirring regularly. Refrigerate until cool before serving. Will keep in the refrigerator for up to a month.