“Carnival BBQ Fireworks: Copycat Kranky’s Carnival Burger”

Allergens

Eggs (in mayonnaise)

Ingredients

• 2 100% ground beef patties (85% lean, 15% fat)
• 4 slices Monterey Jack cheese
• 4 tablespoons Carnival BBQ Sauce (recipe follows)
• 2 crunchy iceberg lettuce leaves
• 2 thick tomato slices
• 4 pickle slices
• 1 small red onion, thinly sliced
• 4 dollops Aioli Kranky (recipe follows)
• 2 sesame seed hamburger buns, split and toasted

Instructions

1. Carnival BBQ Sauce:
2. In a saucepan over medium heat, combine 1 cup ketchup, 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper. Cook until thickened, about 5 minutes. Aioli Kranky:
3. In a bowl, combine 1/2 cup mayonnaise, 2 tablespoons Sriracha sauce, 1 tablespoon lemon juice, 1 clove garlic, minced, and salt to taste. Mix well. Refrigerate until ready to use. Burgers:
4. Preheat a grill or grill pan over medium high heat. Season patties with salt and pepper.
5. Grill the patties until desired doneness, about 4 minutes per side for medium. Add cheese slices during the last minute of cooking to melt.
6. Assemble burgers: Spread Carnival BBQ Sauce on bottom halves of buns. Layer lettuce leaves, tomato slices, pickle slices, red onion, and a dollop of Aioli Kranky on each half. Add burger patties with cheese, then top with the other half of the bun.

Chef’s Insight

The crunchy toppings add a delightful contrast to the tender, juicy burger.

Notes

For the full experience, serve with a side of festival-style fries or onion rings.