Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile–ancho chile powder and chipotle in adobo sauce—then adding peanut butter for sweetness. The sauce takes some time to prepare, but by doubling the recipe, it can be made in one large batch and kept in the refrigerator for up to two months.
Plus: F&W's Grilling Guide 10 Great Burgers>
1 tablespoon vegetable oil, plus more for brushing
1 onion, finely chopped
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 cup tomato puree
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons molasses
3 tablespoons pure ancho chile powder
1 canned chipotle in adobo, minced
1/2 cup water
2 tablespoons creamy peanut butter
Salt and freshly ground pepper
4 hamburger buns, split
1 1/2 pounds ground beef chuck
1/2 cup shredded cheddar (3 ounces)
1 scallion, finely chopped
Lettuce and tomato slices, for serving
How to Make It
In a medium saucepan, heat the 1 tablespoon of oil. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle and water. Bring to a simmer and cook over low heat, stirring occasionally, until thickened, about 30 minutes. Transfer the sauce to a blender. Add the peanut butter and puree until smooth. Season the barbecue sauce with salt and pepper.
Light a grill or preheat a grill pan. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds. Spread some of the barbecue sauce on the buns.
Form the meat into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 5 minutes. Brush the burgers with some of the sauce and grill until lightly glazed, about 2 minutes. Top with the cheddar and scallion, close the grill and cook just until the cheese is completely melted, about 1 minute. Set the burgers on the buns, top with lettuce and tomato and serve right away.
The barbecue sauce can be refrigerated for up to 2 months.
When it comes to hamburgers, any robust red wine is likely to pair well. But Flay's smoky-sweet chipotle-peanut barbecue sauce requires an intensely juicy, flavorful wine, such as a Primitivo from Southern Italy.
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