There’s nothing quite like biting into a deliciously juicy and flavorful cheeseburger, and Ray Lampe, a.k.a. Dr. BBQ, has his grilled burger blend mastered to perfection. It all starts with the hamburger patty. Made with chuck brisket and short rib, this gourmet burger is high-quality and ultra tasty.
On this episode of BBQ&A, Ray Lampe explains to Robby Melvin, the Southern Living test kitchen director, that if you’re going to put a burger on the menu at a BBQ restaurant, it better be a great one! And, there’s no doubt the toppings make this burger great.
It’s important to get a good bun. Dr. BBQ swears by the brioche bun, which achieves the perfect bun to patty ratio. And of course, no Southern burger would be complete without a bit of comeback sauce. Next up is the rattlesnake queso, which boasts of tequila and habanero peppers for the perfect kick. Interestingly, Dr. BBQ tops his burger with fried leeks for a irresistible crunchiness, and pickled onions give this meal a delicious tanginess.
Give Dr. BBQ’s burger blend a try; it’ll be your new favorite!
1 80 brisket short rib burger patty
1 challah burger bun
2 ounces tequila habanero queso
2 ounces leek hay (can substitute onion straws)
2 ounces house made pickles
1 piece lettuce of choice
How to Make It
Grill burger to desired temperature, toast bun, and apply comeback sauce to both top and bottom bun. Place lettuce on bottom bun and add burger. Top with queso, pickles, and leek hay. Add top bun and enjoy.