Buffalo Beer Burgers with Blueberry BBQ Sauce

hey everybody welcome to life isbeautiful today we’re gonna be cookingwith beer more specifically we’re gonnabe cooking a blueberry barbecue saucedrenched bison beer burger I’m reallyexcited to get this one started so let’sgo ahead and jump right into itfirst things first we’re gonna startwith our sauce that is gonna be thelongest part of this entire cookingprocess and in fact I actually startedthe night before the actual barbecuethat way I have enough time to let allthe ingredients synergize and really gettogether and create a complex deepflavor profile the core of this barbecuesauce is pretty simple you’re gonna needsome maple syrup you’re gonna need somegarlic you’re gonna need some spices andyou’re gonna need some apple cidervinegar you’re also gonna need some beerof course and you’re gonna need someblueberries of course I just decided touse blueberry juice I tried using wholeblueberries but it came out real chunkyand gross I actually had to end upthrowing the whole thing into a blenderat one point and it’s just much easierto go with the actual juice you stillget the same flavor you still get thesame vibe and it’s just as good justeasier start by pouring your beer into anon hot boiling pot what you’re actuallytrying to do is deep gas in you’re gonnawant to let it just sit there for aboutten to 20 minutes this will help get ridof some of the carbonation now thecarbonation isn’t gonna cause any realproblems or any off taste in your finalproduct by deep gassing you saveyourself a couple of headaches and yousave yourself some cleanup time becausea carbonated beer will react to the heatand you’re likely to have some boil oversome spillage and it’s just much easierto mitigate all those issues ahead oftime by degassing now the beer I chosewas this Dunkel bison you definitelywant to have a darker beer for thisbarbecue sauce unfortunately I didn’thave any stouts on hand which would bepreferablehowever this beer is still gonna providethe same amount of sweetness complexityand caramelized notes that we’re lookingfor in our final product to helpcompensate for its deficiencies I didadd a cup of black coffee to it to giveit a little bit more umph in the roastycategory add about a half cup of applecider vinegara full cup of maple syrup andspice it to your palate I particularlylike it a little spicy so I throw insome red chili pepper some paprika somechipotle chili pepper and a little bitof cumin for a little bit of a zesty orexotic twang you’re gonna want to stirit all up break up all the seasoningclumps that way you get a nice evendistribution of flavor put it on thestove at a simmering Heat and you’regonna allow that to reduce over the nextcouple of hours now this process willtake a really long time but this iswhere the magic happens this is whereyou’re gonna start building up yourflavor complexities if you are in a rushyou can speed it up but I’m telling youyou’re gonna miss out on somethingspecial if you don’t do it the slowright way and you’re just gonna keepthis simmering process until itcondenses down into a little bit of athicker reduction you don’t want it tobe truly syrupy because when you cool itoff it will thicken up it will get alittle bit more viscous but for ourpurposes right now we wanted a littlerunny the last thing I did was to takethe barbecue sauce put it into some typeof container I had this little saucebottle laying around and stick it in therefrigerator overnight like I saidearlier this is gonna help the flavorssettle it’s gonna help it synergize andit’s just gonna help me mellow it outand really bring out the flavors thatyou want out of it so like I said startthis process early started ahead of timeand take it slow because it’s worth ittime to get into the part that we’re allhere for the bison meat now if you’veever used buffalo or bison meat it ispretty much identical to beef in factthe two can actually be usedinterchangeably throughout any recipethat calls for them the only differenceis you will notice that bison meat is alittle bit leaner it doesn’t have asmuch fat it’s not as greasy additionallyit has a bit of a gamey er touch to itnot so much so that it’s off-putting thesame way that venison or any other typeof wild game is however you do still geta little more of an herbal a little bitmore of a rustic grassy ER type vibe andbecause of that the flavor profile is abit more distinct however like I said Idon’t think it’s gamey enough for peopleto be turned off bynow the thing is I still want a juicygreasy burger that’s what I live forthat’s what I love so we are gonna haveto compensate we are going to take afull pack of bacon and we’re actuallygonna throw it in a blender grind it upand then add it to our bison meat thisis gonna provide us a little bit of ahigher fat content it’s gonna help themeat stick together a little bit betterand it’s gonna provide a nice smoky andporky flavor you know just building onthose layers of flavor complexity tokick that flavor profile up just alittle bit higher we’re gonna add someworship Shire sauce some garlic somesalt and some pepper seasoned thisliberally we really want this to be anexplosion of flavor crack some eggs intoit to help with the binding and thenstart mixing it up what you’re trying todo at this point is really get a feelfor you get a vibe of the meat and youwant to see just how much beer you canadd to it you don’t want it to be toomushy too stringy too gross but you alsodon’t want it to be too dry apart fromthe flavor that the beer is going to addit’s really gonna help give you thatnice juiciness that you would be lackingfrom the actual fatty content of themeat so sticking with the theme of darkbeers this time we’re gonna be using astrong American doppelbock not only doesit have a big flavorful punch bready andsweet it’s going to give it a littlehint of a boozy character it’s not gonnacook all the way out but it’ll be inthere just a touch now for the pattyformation you actually want to make thisone a little bit thick bison is so easyto burn it’s so easy to overcook thatyou want it to be a little bit fatter onthe inside that way you have a littlebit extra time that way you don’tovercook it dry it out so for this Iwent with about baseball sized meatballsand then flatten them out and press theminto actual patties and the last thing Idid I took a little small bowl and Iadded some butter to it and I’m gonnapour some beer into it to mix it up tomake a very simple very easy beercompound butter because the butters nothot it’s not gonna mush togetherperfectly well here but we’re gonnastick it on the grill heat it up andthat’s where the magic is gonna happennow we’re gonna use this beer compoundbutter to baste our burgers throughoutthe cookingjust adding that extra little beer putta little bit more of a buttery touch andjust enhancing the flavor all the wayaround so let’s get them on the grill[Music][Music][Music][Music]now this things about ready to eat we’rejust gonna cut open a bun and lay down ahefty slathering of mayonnaise a littlebit of some lettuce for some crunch yourbuffalo burger patty with some meltedMuenster cheese on top then you’re gonnaput a hefty glob of store made creamycoleslaw on it nothing fancy it’s justto give it a nice creamier crunchy vibeand then lastly absolutely drown it inyour delicious blueberry beer barbecuesauce hot it’s gonna be good but herecomes the true testI knew that my grill was just a littlebit too hot but I was in a rush so Ithrow my patties on anywaybut luckily when we cut into it it is aperfect medium well now I do typicallylike my burgers a little bit on therarer side but for my lack of experiencewith grilling with bison I would have tosay that I am fantastically pleased withthese results the only thing left to donow is serve it up with a nice cold darkbeer and dig in I really hope youenjoyed this video I absolutely lovedcooking and I have a lot more recipesthat I want to do in the future so ifyou like this and you want to see moreof this please like comment subscribeand let me know what you would like tosee me cook thank you very much forwatching everybody remember there’s astory in every bottle and that life isvertical Cheersyouyou