I have been compensated and provided with product by Stubbs Legendary Bar-B-Q sauces for this article. My opinions are my own.
Ground bison and Mexican chorizo come together for this Buffalo Bill Burger topped with Smoky BBQ Cream Sauce. Layered with caramelized red pepper rings, cheese and some spicy pickles, you’ve got a burger to brag about.
A couple of years ago, I was contacted by Stubbs Legendary Bar-B-Q to become an ambassador for their brand. It couldn’t be a better fit for my Western, Southwestern, meat and potato themed blog. And with their extensive line of products to enhance those meat and potatoes, it’s a delicious partnership.
With that said, let the Summer games begin…Memorial Day is the official kickoff to grilling season. This weekend burgers will be searing on grill grates across our nation. But don’t fall into the burger blahs…ditch the basic ketchup and mustard, it’s time to elevate those burgers to a new level with Stubb’s big bold BBQ Sauce along with some crazy fun toppings. What are your favorites? Pickled jalapenos…blue cheese…slaw…fried eggs?
For my latest burger creation, I picked Stubbs Original BBQ Sauce to make a smoky cream sauce for a topping. Stubbs signature sauce is the real deal. It has no high fructose corn syrup and it’s tangy tomato, vinegar, molasses and black pepper flavor treats you right no matter what kind of meat you’re firing up on that grill.
This Buffalo Bill Burger is a combination of two meats, ground bison and ground chorizo. This meat blend results in a great textured burger, and a juicy burger that packs a big wallop of Western flavor. The smoky cream sauce is a perfect compliment to the flavor of the meat, and once the red bell peppers are caramelized, they bring a ring of sweet smoke to the party. Add some spicy sweet pickles and of course some creamy melted cheese to complete the perfection.
For the sauce I combined equal parts of Stubbs Original BBQ Sauce and sour cream, and sweet smoked paprika. A very special treat that I think would make a great dipping sauce for fries, as well. (Note to self)
Rocky Stubblefield – grandson of C.B. “Stubb” Stubblefield who founded Stubbs – has a good burger tip: Make a thumbprint in the middle of each patty before putting it on the grill. This will help the patty come out nice and flat and not puffy in the middle. And the meat will cook more evenly.
- 1 pound ground bison
- 1 pound ground Mexican chorizo bulk
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup Stubbs Original BBQ Sauce
- 1/4 cup sour Cream
- 3/4 teaspoon sweet smoked paprika
- 2 red bell peppers sliced in thick rings
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon sugar
- 6 slices Muenster Cheese or Monterey Jack
- spicy pickles and lettuce
For the burgers: In a large bowl, place the ground bison, and add the Mexican chorizo in small pieces so it will blend well. Add salt and pepper and mix the two meats together until pretty well blended, without handling to meat too much.
Using a kitchen scale, form the meat into patties each weighing 1/3 pound.
For the sauce: Mix BBQ Sauce, Sour cream and paprika until well blended. Set aside.
For the caramelized peppers: Heat a fry pan over medium heat until hot. Add butter and olive oil. When butter is melted, add the pepper rings. Turn heat down to medium low, sprinkle with sugar and sautee until browning on edges. About 15 minutes.
In the meantime, heat a grill to 600 degrees. Lower temp to 350. Grill the meat patties about 5 minutes per side.
A tip from Rocky from Stubbs: Make a thumbprint in the middle of each patty before putting it on the grill. This will help the patty come out nice and flat and not puffy in the middle. And the meat will cook more evenly.
Just before removing patties from grill, top each patty with a slice of cheese. Let cheese melt before removing. Also heat or toast buns on grill.
Build that burger: On the bottom bun, place a leaf of lettuce, then a slice of caramelized red pepper ring. A couple slices of pickle, the meat patty and then drizzle with the Smoky BBQ Cream Sauce.
Stubbs legendary Bar-B-Q was founded by C.B.”Stubb” Stubblefield in Austin, Texas. His picture appears on every single Stubb’s sauce, marinade and rub. And those products are available in 85% of grocery stores nationwide.
Stubbs said his life was in these bottles. When people asked him what he put in the sauce, he’s say “love and happiness”. He was called the King of Texas BBQ and Blues. Stubbs started off with a restaurant in 1968 and these sauces are what he served for twenty years prior to bottling them. When he began bottling the sauces he used old jam jars and whiskey bottles. He’d cork the whiskey bottles with jalapenos and serrano peppers. Today Stubb’s grandsons Rocky and Reggie Stubblefield serve as ambassadors for the brand, still headquartered in Austin.
And what I especially like about their products is the fact that they are all free of high fructose corn syrup (the first or second ingredient found in most barbecue sauces) and they contain no artificial flavors or colors from artificial sources.
Buffalo Bill Burger with Smoky BBQ Cream Sauce and Caramelized Red Pepper Rings … It’s what’s for Memorial Day