Ed. Note: It seems that you people really wanted this recipe after sampling the burgers at the last Man B Que. You’ve begged, pleaded, and thrown bricks at us – which, in retrospect, seems a bit much. Rick’s burgers were just that addictive. He sent along the framework for the recipe, and I’ve done by best to approximate the measurements. I assure you that Rick calls for the vegan marshmallows below due to their physical and chemical properties, not out of any sense of hipster marshmallow guilt. As for the pretzel rolls, I’m told that Trader Joe’s is the place to get them – don’t cut that corner, it’ll be worth it. Feel free to experiment with different stuff – it’s what MBQ is all about. Enjoy.

The Setup

Burgers
- 1 lb ground beef
- 1 tbsp unsalted butter
- 1 egg, beaten
- 1/4 tsp White Pepper
- 1/4 tsp garlic powder (not minced garlic)
- 2 tbsp bread crumbs
- 1/4 c Chihuahua cheese
- Salt
- Red pepper flakes

Marshmallow-butter sauce
- 4 tbsp unsalted butter (1/2 stick)
- Gluten-free vegan marshmallows
- 1/3 c pecans, chopped

Cooking

1. Form the patties with the listed mixture, leaving out the salt until right before cooking. Let sit in the fridge, covered, for 30 min.

2. Toast the pecans in a dry skillet, over medium heat, tossing frequently. When the pecans smell toasted and their color has darkened, remove from the heat and set aside.

3. In a small saucepan, melt the butter slowly over low heat. When the butter has melted, work in the marshmallows, a few at a time, until the sauce achieves consistency and a thickness you like. Add the toasted pecans. Hold over the lowest heat, stirring occasionally, while you cook the burgers.

4. Grill or pan-fry your burgers to a nice medium rare, place on a pretzel roll, and top with the sauce. Finish with some red pepper flakes, and you’re good to go.