Best Root Beer Glaze For Great Burgers Recipes

ROOT BEER GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 2 hours., In a large saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced by half, about 30 minutes., Brush ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.

EASY ROOT BEER GLAZE

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!

BLUESIANA BURGER

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.

ROOT BEER GLAZE FOR GREAT BURGERS

Steps:

• Combine the root beer soda, chili sauce, lemon juice, Worcestershire sauce, sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder, and onion powder in a heavy, medium fire-proof saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce the heat to medium-low and simmer until reduced to about 1 cup and thick enough to coat the back of a spoon, about 20 minutes. Season to taste with salt and pepper and set aside (it will thicken slightly as it cools).
• *If using for burgers, Just before the patties are done, brush with the glaze.

GUINNESS BURGERS

Steps:

• Preheat oven to 400F degrees.
• Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix, and 1½ ozs Guinness.
• Shape into 4 patties.
• Bake at 400F until brown, about 10 minutes.
• Baste with the remaining Guinness.
• Continue baking for an additional 10-15 minutes, until well done.
• Add your favourite burger garnishes and trimmings.

LOUISIANA BURGER

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.

EASY ROOT BEER-BARBECUE HAM GLAZE

Steps:

• In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.