Spicy Pepper Smoked Burger Sauce
Elevate your cheeseburger with this signature shop-style spicy sauce, crafted from fire-charred garlic, fresh ginger, and a vibrant blend of red and green chilies.
In a compact 30-square-meter shop, this spicy devil sauce is the secret behind a consistent daily queue of hungry customers. By utilizing a culinary blowtorch to char fresh aromatics, the sauce achieves a smoky, deep complexity that cuts through the richness of a classic burger. It is a bold, flavor-forward addition that transforms a standard cheeseburger into something truly memorable.
Ingredients
- 147g garlic cloves
- 170g hot chili peppers
- 1440g green chili peppers
- 20g fresh ginger
- 5g Sichuan peppercorn powder
- 10g white sugar
- 12g chicken bouillon
- 20g soy sauce
- 36g oyster sauce
Instructions
- 1Char the aromatics
Place fresh garlic cloves and red chili peppers onto a preheated griddle. Use a culinary blowtorch to evenly char the surfaces of the garlic and chilies until they develop a slight blackening, which enhances the depth of the sauce.
Tip: Keep the blowtorch moving to ensure even charring without burning the ingredients completely. - 2Add green chilies
Add the green chili peppers to the griddle with the garlic and red chilies. Continue using the blowtorch to char the peppers until they soften and blister slightly.
Tip: The charring process helps remove the raw, pungent bite of the peppers while keeping them vibrant. - 3Sear the ginger
Add the fresh ginger slices to the griddle. Use the blowtorch to sear the ginger pieces for about 5 minutes, ensuring they are cooked through and their raw flavor is removed.
Tip: Searing the ginger adds a smoky note that balances the spiciness of the chilies. - 4Season the mixture
Sprinkle the Sichuan peppercorn powder, sugar, and chicken bouillon over the charred aromatics. Drizzle the soy sauce and oyster sauce directly over the peppers on the griddle.
Tip: Add the seasonings evenly to ensure every pepper is coated with the flavor base. - 5Stir-fry until uniform
Use a metal spatula to quickly stir-fry all the ingredients together on the griddle. Continue mixing until the spices and sauces have fully incorporated into the charred pepper mixture.
Tip: Work quickly to ensure the sauces do not burn on the hot surface. - 6Transfer for blending
Once the mixture is evenly cooked and coated, carefully transfer it into a blender container using metal tongs. This prepared base is now ready to be blended into the final spicy sauce.
Tip: Ensure the mixture is slightly cooled if required by your blenders safety instructions.
