Recipe of the Day: Firebird's Restaurant Java BBQ Sauce and Poblano Burger

Firebirds is an AMAZING restaurant here in Memphis and in Collierville.  Today I thought I'd share a couple of their recipes, which comes straight from their restaurant blog!

Java BBQ Sauce

To kick off summer and outdoor grilling season, we thought we’d share our Java BBQ sauce for you to use all season long.  It’s the perfect accompaniment for ribs, pork and chicken.  Use it on burgers for a southwest twist or patty up some BBQ sliders  at your next gathering with friends and family.  We kick up the flavor with a bold mix of spices including coffee to give it that little something extra.   Keep your guests finger lickin’ happy this summer with Firebirds Java BBQ Sauce!


Makes 2 Quarts
Worchester Sauce – 5 Cups
Cider Vinegar — 5 Cups
Ketchup – 5 Cups
Brewed Coffee – 5 Cups
Brown Sugar -  1 2-LB Bag Light Brown Sugar Plus 1/4 Cup
Onion Powder – 1 TBSP
Salt – 1 TBSP
Chile Powder – 2 TBSP

Preparation:
Place all the ingredients it a pot or dutch oven.
Bring to a simmer.
Reduce to medium low.
Continue to cook on low heat until the consistency coats the back of a spoon.
Store in an airtight container for up to 2 weeks in the refrigerator.

Poblano Burger

Did you know that May is National Burger Month?  If you want a tasty, mouth watering, juicy, full flavored burger, let the wood fire of Firebirds make all your burger dreams come true.  Our hand made burgers are well seasoned and cooked over the open flame, giving them a flavor like no other.  One bite and we got you!  Come in and try our Poblano Burger or give it a go at home.  The mild heat of the poblano pepper adds a nice kick without too much spice.  For those who like their food on fire (in terms of spiciness), try experimenting with ancho chile or chipotle peppers.  Have some water on hand and a napkin to wipe those eyes!
Poblano Burger

Serves 4

Ingredients:
80 /20 Ground Chuck - 2 lbs
Montreal Steak Seasoning
Roasted Poblano Peppers – 4
Goat Cheese Crumbles – 8 TBSP
Pepper Jack Cheese – 4 Slices
Onion Straws – 1 Large Can
Hamburger Buns – 4
Butter – For Toasting
Shaved Lettuce – 2 Cups
1 Large Ripe Tomato – Cut into Slices

Preparation:
Assemble four 8 oz burger patties with the ground chuck.
Season liberally on both sides with Montreal Steak Seasoning or seasoning of your choice.
Fire up your grill and start roasting the poblanos until they have a nice char.  Remove from the grill and let rest until able to handle.  Peel away outside charred skin and discard.  Slice the peppers.
Start grilling your burgers until just under the desired temperature.
Top burgers with sliced poblanos, goat cheese and pepper jack cheese (divide evenly among burgers) and continue grilling until cheese melts thorougly.
Remove burgers from grill and let rest.
Butter both sides of hamburger buns and toast on grill until golden brown.
Remove buns and place 1/4 of onion straws on bun bottom and top with grilled burger.
On bun top, layer shredded lettuce and tomato.
Put it all together, wrap your hands around it and hold on!  This may be the best burger you ever had!




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