Spicy Devil Burger Sauce
Elevate your burger with this addictive spicy devil sauce, featuring fire-seared red and green chilies, aromatic ginger, and a savory hit of Sichuan peppercorn.
This fiery, chunky sauce is the secret weapon behind a legendary local burger shop. By charring fresh chilies and ginger with a blowtorch, the sauce gains a deep, smoky complexity that cuts through rich, melted cheese and a juicy beef patty with every bite.
Ingredients
- 170 g red chili peppers
- 1440 g green chili peppers
- 20 g fresh garlic cloves
- 20 g fresh ginger
- 5 g Sichuan peppercorn powder
- 10 g white sugar
- 12 g chicken powder
- 20 g soy sauce
- 36 g oyster sauce
Instructions
- 1Prepare the garlic
Begin by spreading fresh garlic cloves onto a preheated flat-top griddle. This initial step allows the garlic to begin releasing its aromatic oils and provides a flavorful base for the chili mixture.
Tip: Keep the heat medium to ensure the garlic softens without burning too quickly. - 2Add the chilies
Add 170g of chili peppers along with 1440g of green chili peppers onto the griddle with the garlic. These peppers form the bulk of the spicy devil burger sauce.
Tip: Ensure the griddle is evenly coated so the peppers cook uniformly. - 3Sear with a blowtorch
Use a blowtorch to sear the surface of the red and green chili peppers. This process adds a distinct charred color and deepens the flavor profile of the chilies.
Tip: Move the torch continuously to avoid burning the peppers while ensuring an even char. - 4Add and roast ginger
Add 20g of fresh ginger to the mixture. Use the blowtorch to roast everything for about 5 minutes, which effectively removes the raw, pungent smell of the ginger and integrates its flavor with the chilies.
Tip: Ensure the ginger is evenly distributed to roast thoroughly. - 5Season the mixture
Add 5g of Sichuan peppercorn powder, 10g of white sugar, 12g of chicken powder, 20g of soy sauce, and 36g of oyster sauce to the roasted peppers and garlic.
Tip: Measure your seasonings precisely to ensure the perfect balance of spice and savory flavor. - 6Stir-fry to combine
Use a metal spatula to stir-fry the ingredients rapidly and evenly on the griddle until all seasonings are fully incorporated into the chili and ginger mixture.
Tip: Maintain high heat and fast movement to prevent the sugar in the sauce from caramelizing too much. - 7Process the spicy mixture
Transfer the stir-fried mixture of roasted peppers, ginger, and aromatics into a food processor. Pulse the mixture until it reaches a desired, slightly chunky consistency that will serve as the base for the spicy burger sauce.
Tip: Do not over-process into a fine puree; a slightly textured sauce provides better mouthfeel for a burger topping.
