Do you know they killed the Bake-Off???
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Thank you for trying. However, Iâm Ix-nay on the o-tatoes-pay.
Iâve seen several versions that use potatoes but these are off my list of things I can eat now.
Right now the butternut squash/cashew versions look most promising.
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Yes it does. Itâs very close.
Not the kind with soy sauce, but thereâs a dry fried chicken dish that I usually get when I have Chinese. It uses rice vinegar, arbol chiles, and jalapenos. Itâs a very dry vinegary heat. My hot sauce uses white vinegar instead of rice vinegar, and has habaneros in place of the arbol chiles, but otherwise it tastes quite similar.
Nobody has. Thatâs the point.
Usually the spices are absorbed in a small amount of some sort of liquid and kneaded in, or else added after the fact or used as a sauce. My idea was to make the burger secrete hot sauce, like those vegan burgers that are supposed to be able to bleed.
My first way of approaching this was to mix the sauce into butter, then cube the butter and mix it into the meat. I thought that as the butter melts, there would be little pockets of liquefied hot sauce inside the burger. It didnât quite work out that way, and the result was more like the spices had been kneaded into the meat in the traditional way.
This was meant to be very experimental. The food wasnât destroyed, it just didnât work out the way I intended it to.
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I donât know why Iâm having a hard time explaining this. Itâs a stupidly simple concept. The burger is supposed to secrete hot sauce. As in, the hot sauce is dripping from inside the already cooked burger. Itâs not served on top, or kneaded into the meat, but should be liquid inside the meat. So no, dried spices wonât work, because there will be no sauce to speak of.
The act of cooking isnât changing the flavor. The flavor is more or less what I intended it to be, but the texture is way off. Itâs dry and mixed in instead of wet and separate.
Iâve tried googling just out of curiosity, and a lot of people are searching for this, but I havenât found a published recipe that does what I want it to do.
I suspect the correct answer is to use gelatin to get an effect like American cheese, or to use one thin but even layer of sauce mixed with butter and/or gelatin.
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What if you stuffed the burger with cheese infused with hot sauce, âjuicy lucyâ style? I imagine if you melted some mild meltable cheesy stuff like Velveeta, worked hot sauce into it, let that firm up, and then put that inside the patties, the fat would âinsulateâ the sauce and itâd ooze out, but in cheesy form. That might be too cheesy and ghetto for the âbleeding hot sauceâ idea youâre going for, which sounds delicious.
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I feel like the problem with your concept is the amount of fat in meat is going to create a lot of grease.
Seems like to do this you need some kind of barrier between the meat and the goo that is grease and moisture resistant.
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I think I understand what youâre aiming for, but Iâd consider:
- Hot sauces tend to be high in vinegar and other acids, which is going to change how the meat cooks
- Hot sauces tend to be on the thin side. It sounds like youâre already working on that with the butter and gelatin ideas. Iâd consider a hot barbecue sauce as well, as they tend to be thicker and less likely to disappear into the meat. Something like make two thin patties, put a blob of sauce in the middle of the bottom patty, cover with the top patty and seal the edges.
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NooooooooooâŚoh well. They didnât give me an Honorable Mention 35 years ago for my Whole-Wheat-Chocolate-Chip-and-Crisp-Rice-Cereal Cookies, so the hellwitâem.
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Yep! Or add your favorite hot sauce to your favorite BBQ sauce.
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UmâŚumâŚLOLOLOLOLOLOLOL!!!
I havenât heard that invective (?) in ages! (I know, wasnât aimed @ me.)
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I know, but too-frickinâ-funny - thanks for the laff!
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so, if potatoes are off your list, what about other starches? corn starch? the potatoes are there (i assume) for the starch and to add some bulk to the sauce. maybe you could use this as a starting point and sub in things that take care of those things that are on your âokâ list?
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Iâve thought of trying it with shredded pressed cauliflower, maybe Cauliflower and something else I havenât thought of yet.
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But how do we know it wasnât about you in the first place? 
(to be clear, I am intentionally not clicking that link. Iâve long forgotten what it means, I havenât heard it in 20 years)
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marinade golden raisins in crazy hot sauce.
I do this with Worcestershire and mix them in with onions sometimes, so the steak sauce is IN my burger.
They swell right up with Worcestershire soaked overnight and hold their form in the burger well enough, probably work for hot. Might even bleed.
Seems like to do this you need some kind of barrier between the meat and the goo that is grease and moisture resistant.
Exactly! The raisin skin is perfect, and just a little sweet.
Those crazy recipies may use some mix of weird binders. You can make microcapules of hot oils.
and you might be able to freeze them, so when you cooked it they went back to being colloidish rather than hardened. But those are so fragile, itâs a long shot.
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Itâs not all about me; I learned that a loooong time ago.
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Along these lines, I wonder if âpoppingâ boba might be a potential solution?
https://www.sciencebuddies.org/blog/2014/10/boba-spherification-the-science-of-juice-filled-caviar.php
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That description of your recipe confuses me. So much going on there.
I have a recipe that is a surefire winner and now I canât apply.
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So not the programe?
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