Burger Glop
We've always (sort of) been burger purists. Note: We took some liberties with the ingredients in Meathead's original recipe. Mostly because we're in Colorado, and used to a bit of spice in our meals. Where Meathead calls for yellow mustard, we actually use Gulden's Spicy Brown Mustard and where he calls for Tobasco Chipotle Sauce, we use Cholula Chipotle Sauce.
Print PinIngredients
- 1/2 cup Mayonnaise
- 1/2 cup Kansas City Style BBQ Sauce
- 3 tbsp Spicy Brown Mustard
- 1 tbsp Chalula Chipotle Sauce
- 1/4 tsp Kosher Salt
- 1/4 tsp garlic powder
Instructions
- Whisk everything together in a bowl until smooth, then refrigerate in a tightly lidded container for up to 2 months (if it lasts that long)
- According to Meathead (and who am I to argue) you put this stuff on the BOTTOM bun. The BOTTOM bun. We had some pushback on this the first time we tried it, but there's something awesome that happens when the burger juice drips into the glop and soaks into the bread. Mmmmmm