Best Root Beer Glaze For Great Burgers Recipes

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EASY ROOT BEER GLAZE



Easy Root Beer Glaze image

This is wonderful on ham! Use as a side sauce at the table for guest to flavor to their taste! I found this recipe in our local newspaper in 2005

Provided by KGCOOK

Categories     Sauces

Time 35m

Yield 1 1/3 cups glaze

Number Of Ingredients 4

1 cup root beer (room temperature)
1/2 cup brown sugar, packed
1/4 cup ketchup
1 tablespoon Dijon mustard

Steps:

  • In medium saucepan, whisk together ingredients.
  • Bring to boil and reduce heat to medium.
  • Cook uncovered until mixture reduces in half (about 15 to 20 minutes) stirring occasionally.
  • Brush half of sauce on ham prior to baking.
  • Brush remaining sauce over ham just as it comes out of the oven.
  • For a lighter flavor, only brush ham with 1/4 of the glaze before going into the oven and 1/4 of the glaze coming out.
  • Offer the rest of the glaze to guests at the table to flavor their own ham to their liking!

NEW ORLEANS ROOT BEER GLAZED HAM



New Orleans Root Beer Glazed Ham image

This is from Tom Fitzmorris...noted New Orleans food critic and pretty darn cook chef. If you can't find Barq's Root Beer, get the best root beer you can find...do not skimp here.

Provided by Bayou Andy

Categories     Cajun

Time 1h45m

Yield 20 serving(s)

Number Of Ingredients 9

1 (4 lb) cured smoked ham
1/2 teaspoon dry mustard
3/4 cup dark brown sugar
24 ounces barq root beer (two cans)
1 1/2 tablespoons tabasco caribbean style steak sauce
6 cloves
1 cinnamon stick
1/2 orange, juice and zest of
1/2 lemon, rind of

Steps:

  • Preheat oven to 350 degrees.
  • Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half.
  • Combine the brown sugar and the dry mustard and pat it all over the ham.
  • Put the ham in the oven.
  • Combine all the other ingredients in a saucepan.
  • Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup.
  • Strain.
  • Spoon some of the glaze over the top of the ham.
  • Spoon more glaze, at 15-minute intervals, until it is all gone.
  • Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer.
  • Remove from oven and allow to rest for about one hour before carving.

Nutrition Facts : Calories 233.3, Fat 10.6, SaturatedFat 3.5, Cholesterol 62.5, Sodium 1575.7, Carbohydrate 13.6, Fiber 0.2, Sugar 11.6, Protein 21.1

BLUESIANA BURGER



Bluesiana Burger image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 37

1 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon whole grain mustard
1 tablespoon hot pepper sauce (recommend: Tabasco)
1 teaspoon red pepper flakes
3 cups Napa cabbage, shredded thin
1/2 cup purple cabbage, shredded thin
1/2 cup red onion, sliced very thin
1/2 cup yellow bell pepper, sliced very thin
1/4 cup sugar cane vinegar
1 tablespoon whole grain mustard
1/2 cup extra-virgin olive oil (recommend: Colavita)
1 cup mild blue cheese (crumbled small)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 1/2 cups root beer soda
1 cup bottled chili sauce
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 1/2 tablespoons dark brown sugar
1 tablespoon dark molasses
1 teaspoon liquid smoke
1 teaspoon root beer extract
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds freshly ground chuck
1 tablespoon hot pepper sauce (recommend: Tabasco)
1/4 cup finely chopped fresh green onion
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Oil, for brushing grill
6 good-quality hamburger buns, split
1/2 cup melted butter

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
  • Zydco Sauce:
  • To make the sauce, combine mayonnaise, horseradish, Worcestershire sauce, mixing whole grain, pepper sauce and red pepper flakes in a bowl mixing well; cover and refrigerate.
  • To make the slaw, combine the Napa cabbage, purple cabbage, red onion, fennel and yellow pepper in a bowl and chill. Prepare the slaw dressing by combining the sugar cane vinegar, whole grain mustard and slowly incorporate the extra-virgin olive oil while whisking. Refrigerate the dressing. 15 minutes before serving pour the dressing over the slaw mixture and toss. Add the crumbled blue cheese and toss again evening combining the cheese. Add salt and pepper. Drain off excess liquid and chill the slaw.
  • To make the glaze, combine root beer soda, chili sauce, lemon juice, Worcestershire sauce, dark brown sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder and onion powder in a heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer until reduced to approximately 1 cup, about 20 minutes. Glaze should be thick enough to coat the back of a spoon. Season the glaze to taste with salt and pepper. Set the glaze aside (it will thicken slightly as it cools).
  • For burgers place ground chuck in a large bowl in a cold refrigerator for 1 hour prior. Add in pepper sauce, green onions, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape beef mixture into 6 round, equally sized patties. Cover with plastic wrap and set aside until ready to grill.
  • Brush grill rack with oil and place patties on grill, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Just before patties are done brush with root beer glaze.
  • Meanwhile, brush melted butter on top and bottom buns. Position buns; cut size down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
  • When patties are cooked, remove from grill, and keep warm while resting.
  • To assemble burgers, spread a generous amount of the Zydeco sauce over the cut sides of the buns. On each bun bottom, add a burger patty and brush again with root beer glaze. Add a portion of blue cheese Mardi gras slaw. Add the bun tops and serve.

LOUISIANA BURGER



Louisiana Burger image

This was created by Lafayette, LA resident, George Graham and was a finalist in the Sutter Home Build a Better Burger Contest. It was called Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze. However, I've posted all those recipes separately because they're all great on their own. See separately these recipes or for the best burger, brush this patty with Root beer glaze, spread the buns with Zydaco Sauce, and top with Mardi Gras Slaw!

Provided by Penny Stettinius

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground chuck, freshly ground
1 tablespoon Tabasco sauce
1/4 cup green onion, finely chopped
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
vegetable oil, for brushing on the grill rack
6 good-quality hamburger buns, split
1/2 cup melted butter

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • For the patties, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the pepper sauce, green onions, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape the beef mixture into 6 round, equally-sized patties.
  • Cover with plastic wrap and set aside until ready to grill.
  • Brush the grill rack with oil.
  • Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
  • Meanwhile, brush the melted butter on the top and bottom buns.
  • Position the buns, cut side down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
  • When the patties are cooked, remove from the grill and keep warm while resting.

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