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BBQ Sorghum Burger with Sorghum BBQ Glaze, Crunchy Sorghum Slaw and Fried Onions

https://www.sorghumcheckoff.com/recipes/bbq-sorghum-burger-with-sorghum-bbq-glaze-crunchy-sorghum-slaw-and-fried-onions/

  • Gluten Free icon

Prep Time

30 Minutes

Make Time

36 Minutes

Yield

About 8 burgers

Sorghum Form

This delicious burger patty blended with mushrooms and whole grain sorghum make this burger a perfect base for flavor and fun. Add even more sorghum sensation with our sorghum BBQ sauce, a refreshing cole slaw with sorghum and sorghum fried onions.

To ensure food safety, the USDA recommends cooking ground meats to an internal temperature of 160°F.

Ingredients

Sorghum Burger Ingredients:

  • 2 pounds ground beef
  • 8 oz cremini mushrooms, finely minced
  • ¾ cup cooked whole grain sorghum, cooled
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 brioche burger buns, lightly toasted

Sorghum BBQ Sauce Ingredients:

  • 1 cup ketchup
  • ½ cup apple cider vinegar
  • 1/3 cup sorghum syrup
  • 1 tablespoon Worcestershire
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Crunchy Sorghum Slaw Ingredients:

  • 1½ cups shredded green cabbage
  • ½ cup shredded carrot
  • ¼ cup cooked whole grain sorghum, cooled
  • 3 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • salt, to taste
  • black pepper, to taste

Fried Onion Ingredients:

  • 1 cup buttermilk
  • 1 medium onion, thinly sliced
  • 2/3 cup whole grain sorghum flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • vegetable oil, as needed

Instructions

Sorghum Burger Instructions:

  1. In a large bowl, combine ground beef, mushrooms, sorghum, garlic, Worcestershire sauce, smoked paprika, salt and pepper. Mix gently until just combined.
  2. Divide the mixture and shape into 8 patties approximately ½ inch thick.
  3. Refrigerate for at least 15 minutes.
  4. Preheat grill or griddle to medium-high heat.
  5. Cook patties for about 4-5 minutes per side, brushing generously with sorghum BBQ sauce during the last minute of cooking.
  6. Remove patties and let rest for 3-5 minutes.

Sorghum BBQ Sauce Instructions:

  1. Combine all the ingredients in a small pan over medium heat and bring to a simmer.
  2. Reduce the heat to medium-low and continue to simmer for about 5 minutes until slightly thickened.
  3. Set aside and cool.

Crunchy Sorghum Slaw Instructions:

  1. In a large bowl, combine all the ingredients and toss gently until well combined.
  2. Chill until ready to serve.

Fried Onion Instructions:

  1. Soak onions in buttermilk for 10 minutes.
  2. Combine the sorghum flour, corn starch, salt and pepper in a shallow pan and whisk together.
  3. In a large pan heat 1-inch of vegetable oil to 375°F.
  4. Strain the onions from the buttermilk, then toss in flour until well coated and add to oil. Fry in batches until golden brown then remove from oil with a slotted spoon and drain on a paper towel lined plate.
  5. Allow to cool to room temperature.

Assembly Method:

  1. Toast buns
  2. Top with burger patty, BBQ sauce, crunchy sorghum slaw, fried onions and your favorite burger toppings, and enjoy.

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