Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, hot and slightly lethal coke-sauce perfect for hamburgers. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Hot and slightly lethal coke-sauce perfect for hamburgers is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Hot and slightly lethal coke-sauce perfect for hamburgers is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook hot and slightly lethal coke-sauce perfect for hamburgers using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Hot and slightly lethal coke-sauce perfect for hamburgers:
- Get 1 liter coca-cola
- Make ready 1 garlic (the whole thing, not counting cloves)
- Make ready 30 grams ground black pepper
- Make ready 30 grams Paprika powder
- Make ready 2 tsp red hot chili flakes
- Take 1 tbsp Smoked Chipotle Tabasco
- Prepare 20 grams soy sauce
- Take 1 tsp Onion powder
- Prepare 30 drops chili extract (3000 scoville) or about 2 fresh chopped chilis
- Prepare 3 tbsp liquid smoke (optional)
Stir in tomatoes, tomato sauce, sugar and pasta. Slightly undercook the rotini for perfect al dente pasta in casseroles. What goes into your perfect hamburger, and what goes on top? Is beef still best for burgers, and where serves the finest in the world?
Steps to make Hot and slightly lethal coke-sauce perfect for hamburgers:
- 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.
Leiths Meat Bible suggests I make a dimple in my burgers to keep them flat during cooking - it certainly helps to avoid the slightly unappetising cannon-ball effect I. But here I was concerned that my average-at-best photography skills would give readers a false impression of exactly how cooked this hamburger was. The good news is, once you get a feel for this "cook it just over halfway up" system, you should be a perfectly pink hamburger making machine. Obviously hot dogs and burgers will be on the menu—what else would you serve on America's birthday?—but on a day filled beer and whatever else you might be drinking (may we suggest these low ABV cocktails?), you're going to need way. How to cook hamburgers (or cheeseburgers) in a frying pan on your stove top.
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