Chipotle Barbecue Sauce Ingredients:
Half a 7-ounce can chipotle chiles in adobo
2 cups mild barbecue sauce
½ cup ketchup
¼ cup apple cider vinegar
1 tablespoon molasses
Burger Ingredients:
30 ounces ground sirloin
6 potato buns, cut in half
Canola oil
1 pound applewood-smoked bacon
Sea salt, pepper
6 slices cheddar
1½ cups Chipotle-Barbecue Sauce
Directions:
Purée the chipotles in a food processor or blender. Add the barbecue sauce, ketchup, vinegar and molasses. Strain through a fine-mesh strainer to remove the seeds. Set aside.
Roll the ground sirloin into six 5-ounce balls and form patties. Refrigerate.
Heat a large skillet over medium high; add a little oil. When it begins to smoke, add the bacon and cook until crisp. Drain on paper towels. Drain off the fat, but do not wipe clean.
Reduce heat to medium and add patties, seasoning with salt and pepper. Cook 3 minutes, flip and cook 1 minute more. Top with bacon and cheese; continue to cook for 2 minutes more for medium-rare. Cover with a lid for the last 30 seconds to melt the cheese.
Toast buns. Place patties on toasted bun bottoms, top with sauce, cover with bun tops and serve.
Toasted Marshmallow Shake
Servings: Serves 4
Ingredients
1 bag jumbo marshmallows
2 cups milk
1 Tbsp. sour cream
2 cups creamy vanilla ice cream
Directions:
On a medium-size cookie sheet, place 1/2 bag of marshmallows in a row.
Place under your burner in the oven for 2 to 3 minutes, until completely charred.
Take out of oven and let cool.
Repeat this step but only let the marshmallows toast, so they are slightly burnt.
Take out of oven and let cool.
In a blender, pour milk, sour cream, ice cream and charred marshmallows.
Mix for 5 minutes.
Pour in a large glass and top with 2 to 3 toasted marshmallows.