The Brazilian With Tequila Chili Bb Q Sauce

Ingredients

• POBLANO & MANGO QUICK PICKLES:
• 1 Poblano pepper, seeded, charred, then finely chopped
• 1/2 English cucumber, halved and sliced
• 1 mango, diced
• 1 Fresno or serrano pepper, seeded, chopped
• 1 medium sweet yellow onion, quartered and thinly sliced
• 3 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon smoked sea salt
• 1/2 lime, juiced
• SRIRACHA COMEBACK SAUCE:
• 1/4 Cup yellow mustard
• 3 tablespoons mayonnaise
• 3 tablespoons Sriracha ketchup
• 1 tablespoon creamy horseradish
• 1 tablespoon worcestershire sauce
• 1/2 lime, juiced
• 1 tablespoon Brazilian Steakhouse seasoning blend
• TEQUILA CHILI BBQ SAUCE:
• 1 Cup Sriracha Ketchup
• 6 ounces tomato paste
• 1/4 Cup Tequila
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon garlic mustard
• 1 tablespoon Brazilian Steakhouse seasoning blend
• 1/2 tablespoon Hot Pepper Blackened seasoning blend
• 1 teaspoon hickory liquid smoke
• 1 teaspoon onion powder
• 1/2 teaspoon garlic salt
• BRAZILIAN BURGERS:
• 1 pound ground chuck
• 1 pound ground pork
• 2 Teaspoons smoked sea salt
• 2 Teaspoons fresh ground black pepper
• MISC. INGREDIENTS:
• 6 slices thick cut bacon
• 2 tablespoons extra virgin olive oil
• 6 Brioche buns, split
• 6 slices sharp cheddar cheese
• 6 slices white American cheese
• 1 bunch cilantro leaves
• 1/2 Cup crumbled Mexican Cotija cheese

Instructions

• Preheat one side of a gas grill to 400 degrees F.
• To make the Poblano & Mango Quick Pickles, cut the stem end off of the Poblano pepper, seed and grill, turning to char all sides. Cool, then chop. Place into a gallon resealable bag with the remaining ingredients. Mix well, seal, forcing air out, and lay flat.
• For the Sriracha Comeback Sauce, add all ingredients to a small bowl and whisk until smooth. Pour into a plastic squeeze bottle and chill until needed.
• For the Chili BBQ Sauce, mix all ingredients in a pot over medium heat, and simmer for 20 minutes. Keep warm.
• Meanwhile, cut the bacon in half and fry until crispy in a heavy skillet on the grill. Drain on paper towels and chop the bacon.
• To make the burgers, gently mix the beef and pork with 1/4 Cup Tequila Chili BBQ Sauce. Divide mixture into 6 equal portions and form patties to fit the buns, salt and pepper both sides then make an indention in the center of each patty. Oil the grill grates and grill patties 5 minutes with grill cover closed. Flip patties and grill for another 3 minutes then douse both sides of patties with the BBQ Sauce and set onto a grill mat on indirect heat side and top each with chopped bacon, a slice of American and Cheddar cheeses. Close cover and leave until cheese is melty.
• Lightly brush the cut sides of buns with oil and toast on the grill.
• To assemble, place a cheesy burger patty on the bottom buns. Top with a spoonful of chili sauce, drained pickles, a layer of cilantro and crumbled Cotija. Squeeze comeback sauce on top buns, close and serve.