Ginflamed giant Devil’s Tail Burger

Ginflamed giant Devil’s Tail Burger

The Giant Devil’s Tail Burger! A splendid burger recipe with slightly smokey flavored with fresh “Devil’s tail Gin” flavored “cheese sauce” and a spicy sting in the end! A burger that brings the subtle taste of the gin between to slices of homemad e bread. If you’re hungry, this is the burger you’re looking for!

 Disclosure: "This post contains test products and affiliate links, which means that if you click on one of the product links, I'll get a small commision to keep this blog running. All opionions shared are my own."

Devil’s tail Gin

First of all I need to tell you I’m proud to be able to write a piece about the “Aduro Devil’s tail Gin” over here. The devil’s tail gin is made by the “atomic distillers” Two brothers with roots in my hometown. They presented me some bottles of their latest product and asked me to write some posts using the gin. Since I’d been a fan of their prize winning “Aduro superior gin” (formerly known as “Atomic Gin”) I immediately agreed. Especially when he told me about the unique palate of this Gin.devil's-tail-burger

What’s in a name

The name “Devil’s tail Gin” has not been stolen. Not only is it a good sounding product name, it’s also a good description of what you’ll get. The gin consists of 23 biological grown herbs, fruits and botanicals. The formation brings a herbal gradually exploding gin. Gradually exploding might sound strange. Yet it’s exactly what’s making this gin special. The sting building up at the end of your sip is caused by the use of the “Carolina Reaper” (worlds hottest pepper). The heat of this gin gradually explodes and leaves you behind with a pleasant tickling feeling on the tongue. If you’d like to find out how spicy they are, these dried carolina reapers might be a nice gift for christmass.

The Devil’s Tail Burger

With this burger I tried to bring the same subtle heat. However I ended up with a superb burger to be proud of I need to admit it doesn’t have the exploding effect the gin has. The use of fresh cheese might have reduced the exploding heat caused by the capsaicin. Yet it’s the fresh cheese that pimps the burger and brings some balance. The Gin taste is rather subtle on the burger but I strongly advice you to dip some of your fries in the “Devil’s tail cheese sauce”… Delightful!!
devil's-tail-burger

Ginflamed burger toppings

As suggested by Ruben from the “Atomic Distillers” I tried to flambé the burgers with the gin and found out it needed to much of gin to leave a note. It is good indeed, yet I realised I would never use that much gin if I had bought the bottle myself so I searched for other options. I had more luck with the onions. So I kept this in the recipe. The slight notes of the “Devil’s tail gin” in the “Cheese sauce” were a nice addition too. Bringing all parts together with some arugola and grilled bell pepper (forgotten on the picture) the “Devil’s tail Burger” was born.
devil's-tail-burger

A giant please

Being a big fan of making my meals from scratch I’ve waited a long time to make some burgers until I would find some time to make my own burger buns. To be honest… Every time I think about burgers I wanted them fast and didn’t had the time to make buns so I skipped to the next idea. Until my wife made these delicious rye-sodabreads by Jamie Oliver (from the book “Superfood“). Made in no time! I needed these for my burgers. A good idea? Yes and no… No matter how good the taste was, I need to say it’s huge… Served with fries I had to open up some buttons to eat the whole burger. So if you’re not really a big eater you might want some other buns or a smaller burger.

devils-tail-burger

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Giant Devils Tail Burgers (2)

Giant Devils Tail Burgers (2)

Ingredients

  • 2 Burger buns (or homemade Rye-Sodabreads)
  • 2 Burgers
  • 1 red onion
  • - 1 tsp. rapeseed oil
  • - 1 tsp. red wine vinegar
  • - 1 tsp. fish sauce
  • 1 yellow bell pepper
  • a handful of arugola
  • For the ginfused Devil's tail cheese sauce:
  • 70 gr. fresh cheese
  • 1 tbsp. Aduro Devil's Tail Gin
  • 1/2 jalapeno pepper (thinly chopped)
  • 1 tsp. lemon juice (or more at taste)
  • 1 clove garlic puree
  • Salt at taste
  • For the burgers
  • 500 gr. minced meat (50/50 veal/pork)
  • 1,5 Tbsp. Pimp ya Burger Dust
  • 1 Tbsp. worcestershiresauce
  • 1/2 red onion
  • Pimp ya Burger Dust (my twist! Original over here):
  • 2 parts milde paprika powder
  • 1 part sea salt
  • 1 part freshly ground black pepper
  • 1 part garlic powder
  • 1 part chili pepper
  • 1 part smoked hot paprika powder
  • 1 part rosemary

Instructions

Pimp ya burger dust:

1. Mix all ingredients. Since you'll only need 1.5 Tbsp. of the dust you could store the rest for another burger party!

For the burger patty:

2. Mix 500 gr. minced meat (50/50 veal/pork) with 1,5 Tbsp. Pimp ya Burger Dust, 1 Tbsp. worcestershiresauce and 1/2 thinly chopped red onion. Mix through with your hands and devide the meat in two parts of 250 gr. (If you'd like to make some smaller once you can devide the meat in four parts too but then you'll have no giants).

3. Form your burgers and put them in the fridge for an hour. This will make them easier to handle and reduces the chance they would fall in pieces.

4. While the burgers are firming up you can start making your Rye-Sodabreads or at least start your fire for direct cooking at high temperature.

5. Grill the bell peppers until they're black on the outside. Let them cool down in the fridge so they're easy to peel.

6. Put a small cast iron skillet on your BBQ. Add some the rapeseed oil, red wine vinegar and fish sauce. Let the sliced onion simmer until they start to brown. Add a good shot of gin to the onions and put the flame on it.

For the ginfused devil's tail cheese sauce:

7. Mix all ingredients thoroughly and put in the fridge until serving time.

Making the burger:

8. Grill your burger patty's at high temperature until they feel firm.

9. Slice your buns. Add the arugola and a layer of ginflamed onions. Put your burger patty on top of it. Add the devil's tail cheese sauce at taste and finish with the grilled bell pepper.

Have a nice meal!

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“Affiliate Disclosure: My intent with this blog is sharing you some recipes as a source of inspiration you could access for free. Bringing this content however isn’t free. To cope with the costs I make use of affiliate links where I could earn a small referral commision for the products you could buy after clicking the links.  This support helps me running this blog. I guarantee no false statements will be made on this blog and only products I believe in will be linked. Hoping you understand this decision. Thank you! :).

In this post: 
- There's an affiliate link on the book "Superfood" by Jamie Oliver" and the "Carolina reaper gift box"
- The Aduro Devil's tail Gin was given as a test product. I do not earn money promoting this product. All opinions shared are my own.

 



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