Hoppin Hot Sauce Hamburger Assistant


an old photograph of a jazz trumpeter stirring a pot of hoppin hot sauce in front of a knockoff kenneth noland painting
old photograph of a jazz trumpeter stirring a pot of hoppin hot sauce hamburger assistant in front of a knockoff kenneth noland painting

Have you ever wanted to cook with Hoppin Hot Sauce? Now you can. 

Serving sophisticated comfort and subversive cool like a warm blanket that fills you up while you lie underneath it, we unwind around hot sauce headquarters with a lot of pillows and a steaming bowl of this Hoppin Hot Sauce Hamburger Assistant (like 10 pillows).

It’s all made in one pot so it’s like we did some of the dishes for you ahead of time. It was our pleasure. You’re welcome!

NOTE: Whether you use Original or Extra Hot Flavor Hoppin Hot Sauce is a matter of personal taste. Both work equally well here, so we’re leaving that up to you!

Hoppin Hot Sauce Hamburger Assistant

yield: Serves 6


  • 4 tablespoons neutral oil, such as canola or vegetable
  • 1 large yellow onion, diced into ½-inch pieces
  • Salt and black pepper
  • 3 garlic cloves, minced
  • 1 pound ground beef
  • 1 cup white wine
  • 3 cups chicken stock or water
  • ¾cup heavy cream
  • 2 tablespoons Hoppin Hot Sauce, plus more to taste
  • 2 teaspoons smoked paprika
  • 1 bay leaf
  • 12 ounces elbow pasta
  • 4 slices American cheese, ripped into small pieces
  • 1½cups grated Cheddar
  • ½cup finely chopped chives


  1. Heat a large sauté pan over medium heat, add oil and onion; season gently with salt and pepper. Cook, stirring and moderating heat as necessary to prevent burning until well caramelized, 15-20 minutes.
  2. Turn down heat and cook garlic until fragrant and golden, 1 or 2 minutes.
  3. Increase heat to medium-high and add ground beef, breaking up the meat into smaller pieces with a wooden spoon. Cook until the liquid has mostly evaporated and the meat begins to brown and develop fond on the bottom of the pan, 12 to 15 minutes.
  4. Take off heat and carefully drain most of the fat, leaving a little in the pan to keep the meat moist.
  5. Put back on medium-high heat and add white wine, stirring and reducing until almost-but not quite-dry, around 10 minutes.
  6. Add the stock, cream, hot sauce, paprika and bay leaf to the pan. Mix until combined and bring to a boil.
  7. Once the mixture is boiling, add the pasta and cook until almost al dente, stirring often, about 7 minutes.
  8. Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened.
  9. Remove the pan from heat, stir in chives and season to taste with salt and pepper. 

Serve immediately with plenty of Hoppin Hot Sauce on the side, so that individual diners can do their thing.


Leave a Reply

Your email address will not be published. Required fields are marked *