For the rack XXX BBQ sauce: Combine tomato sauce, brown sugar, orange juice, granulated sugar, molasses, Worcestershire, soy sauce, fish sauce, stone-ground mustard, tamarind, garlic powder, dry mustard, onion powder, black pepper, garlic salt, paprika, kosher salt and liquid smoke in a small stockpot or saucepan and whisk together. Heat ingredients over medium-high heat until gently bubbling. Whisk together cornstarch with 1/2 tablespoon water in a separate container to form a slurry, then add to stockpot. Continue to whisk all ingredients until the contents of the stockpot begins to simmer.
Whisk in Carolina reaper powder until incorporated. Remove from heat and serve immediately.
For the sweet hotness sauce: Combine syrup, hot sauce, brown sugar, salt and pepper in a small stockpot or saucepan and whisk together. Heat ingredients over medium-high heat until gently bubbling. Whisk together cornstarch with 5 teaspoons water in a separate container to form a slurry, then add to stockpot. Continue to whisk until the contents of the stockpot begins to simmer. Remove from heat, and serve immediately.
For the bonedust onion rings: Preheat oil in a large frying pan or Dutch oven to 350 degrees F.
Crack eggs into a small bowl and add 2 tablespoons cold water. Whisk together until scrambled and set aside.
In a large bowl combine flour, garlic salt, paprika, onion powder, black pepper and white pepper.
In a separate large bowl combine panko, paprika, reaper powder, chili powder and salt.
Place the sliced onions in the bowl with the seasoned flour. Toss the onions into the mixture until well coated.
Place dredged onions in the egg mixture and cover completely. Place back into the seasoned flour bowl and coat completely. Add the onions once again to the egg mixture and coat thoroughly. Drain any excess egg from the onions, then place them in the panko bowl and toss until coated.
Place coated onions into the oil carefully, and allow them to cook for approximately 30 seconds per side. Remove onions from the oil and set them on a cooling rack until all excess oil has been drained.
For the regret lamburger: Preheat a griddle to 425 degrees F.
Place lamb meat and fat into a meat grinder, then grind on a medium-coarse setting. Form the ground lamb into four 3-ounce balls. Liberally sprinkle the outsides of the balls with salt and pepper.
Butter the insides of the hamburger buns and toast them on the griddle until browned.
Place bacon on the griddle and drizzle 2 ounces sweet hotness sauce on top. Cook the bacon until the sauce has caramelized, approximately 30 seconds on each side.
Place the lamb balls on the griddle and sear the outsides of them for about 90 seconds in total. With 2 wide metal spatulas overlapping, press down with great force in one motion on each patty until they are only 1/16-inch thick. Allow patties to cook until most of the pink is gone.
Carefully flip the patties and immediately place a slice of cheese on half the patties and allow to melt. Place a plain and a cheese patty (keeping cheese patty on top) on the heel of a toasted hamburger bun. Repeat with the remaining patties and bun. Place the bacon and several jalapenos on top of the cheese. Add an onion ring on top of each of the patties, then fill each with 3 ounces rack XXX sauce. Place the crowns of the buns on top and serve.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Urban Chislic, Sioux Falls, SD
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