BBQ Burgers Recipe

Juicy burgers from Brother Jimmy's BBQ in New York City.


3 lb. ground beef (your favourite blend — ours is a sirloin-hanger blend with a 80:20 lean-to-fat ratio)
Salt and ground black pepper
Brother Jimmy’s Chipotle BBQ Sauce for basting (see below)
6 slices cheddar cheese
6 rolls
Fried onions (see below)

Brother Jimmy’s Chipotle BBQ Sauce
1 (7 oz.) can chipotles in adobo sauce
2 cups white vinegar
1-1/2 cups Heinz ketchup
1-1/2 cups packed dark brown sugar
2 tbsp chili powder
1-1/2 tsp ground black pepper
1 tbsp kosher salt

Fried Onions
3/4 cup all-purpose flour
2-1/4 tsp paprika
1/2 tsp cayenne pepper
3/4 tsp granulated garlic
1/2 tsp ground white pepper
1 tsp salt
About 4 cups canola oil for deep-frying
1 Spanish onion, sliced into paper-thin rounds


Step 1: Preheat your grill to medium-high heat.

Step 2: Shape six 8-oz. burgers and season them liberally with salt and pepper. When the grill is hot, oil the grate and place the burgers on the grill. Sear on each side.

Step 3: Baste with the Chipotle BBQ Sauce (see below). After about 3-5 minutes (for rare), place the cheese on to melt.

Step 4: To assemble, place a burger on the bottom half of a roll, top with half of the fried onions, and then the top of the roll. Serve with the extra fried onions.

Brother Jimmy’s Chipotle BBQ Sauce

Step 1: Place a mesh strainer over a bowl. Empty the can of chipotles over the strainer. We recommend wearing rubber gloves while handling the chipotles, and remember not to touch your face. It will burn.

Step 2: Remove the seeds from the chilies while reserving the chilies and the liquid that has drained into the bowl.

Step 3: Once the seeds are removed, transfer the liquid and chilies to a blender and blend until you have a smooth purée. If you would like, store the purée in the refrigerator in a glass jar, where it will keep for a few months.

Step 4: Whisk the vinegar, ketchup, brown sugar, chili powder, black pepper and kosher salt together in a nonreactive saucepan, place over medium-high heat, and bring to a boil.

Step 5: Lower the heat and simmer for 15-20 minutes, until the sauce just coats the back of a wooden spoon — it’s not intended to be overly thick.

Step 6: Cool and use immediately or store for later use in the fridge, where it will keep for 2-3 months.

Step 7: Combine the purée with the barbecue sauce and whisk until well combined. Use immediately or store in the refrigerator for months in a glass jar with a tightly fitting lid.

Fried Onions

Step 1: In a shallow bowl, combine the flour with the paprika, cayenne, granulated garlic, white pepper and salt and set aside.

Step 2: Heat 4-5″ of oil in a deep-fryer or heavy-bottomed stockpot to 350°F. Toss the onion rounds with the spiced flour, shake off the excess flour, and fry in batches until crisp, about 2-4 minutes.

Step 3: Using a wire basket, slotted spoon, or a spider, remove the fried onions to paper towels to absorb extra oil or drain on a wire rack.

See more recipes from Brother Jimmy’s BBQ.

Reprinted with permission from Josh Lebowitz and Eva Pesantez’s Brother Jimmy’s BBQ (2012 Stewart, Tabori & Chang).