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1
Mix ground chuck and Cajun hot sauce together in a large bowl.
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2
Form mixture into 4 burgers of equal size.
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3
Cover and refrigerate for 1 hour.
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4
Preheat charcoal grill to medium-high heat.
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5
When coals are white hot, scatter soaked chips over.
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6
When chips have ashed over, grill burgers, turning once, to desired doneness.
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7
Meanwhile, toast muffaletta buns on grill.
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8
Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce.
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9
Spear burgers with skewers or long toothpicks and quarter each.
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10
Serve Barbecue Sauce on the side.
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11
A viewer, who may not be a professional cook, provided this recipe.
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12
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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13
2 tablespoon all-purpose flour
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14
2 tablespoons butter
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15
1 cup heavy cream
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16
1/2 cup chicken stock
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17
1/4 cup white wine
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18
1 cup crumbled Gorgonzola
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19
In small saucepan over medium-low heat, melt butter.
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20
Whisk in flour to make a roux.
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21
Cook until flour loses its raw smell, about 2 minutes.
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22
Whisk in cream, stock and wine.
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23
Simmer over low heat until smooth and thickened, about 5 minutes.
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24
Whisk in cheese, bring just to a simmer, then serve immediately.
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25
1 cup apple cider vinegar
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26
1 cup ketchup
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27
2 tablespoons light brown sugar
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28
1 tablespoon hot sauce
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29
1 tablespoon yellow mustard
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30
1 tablespoon molasses
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31
1 teaspoon salt
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32
1 teaspoon crushed red pepper flakes
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33
Combine all ingredients in a medium sauce pan, whisking until combined.
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34
Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes.
