MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon-Wrapped Burger w/Fried Pickles & Slaw
Categories: Beef, Pork, Vegetables, Chilies, Herbs
Yield: 6 Servings

12 sl Bacon
6 tb Packed brown sugar
4 ts Ground coffee
1 ts Garlic powder
1 1/2 lb Ground chuck
3 tb Rice vinegar
2 tb Mayonnaise
2 ts Sugar
1/2 ts Rooster sauce (Sriracha)
1/2 ts Kosher salt
2 1/2 c Shredded green cabbage
1/2 c Shredded carrot
1/2 c Thin sliced red onion
1/4 c Snipped fresh parsley
Salt & ground black pepper
6 Sesame seed-topped hamburger
- buns; split, toasted

MMMMM-----------------------FRIED PICKLES----------------------------
1 c All-purpose flour
1 c Yellow cornmeal
2 tb Ground black pepper
3 c Sliced pickled vegetables,
- dill pickles, jalapeno
- peppers, pepperoncinis, or
- pitted green olives
3/4 c Buttermilk or sour milk*
Peanut or vegetable oil for
- deep-frying

MAKE THE PICKLES: Set oven @ 200ºF/93ºC.

Line a baking sheet with paper towels; set aside. In a
large resealable plastic bag combine flour, cornmeal, and
pepper. Set aside.

Drain pickled vegetables and place in a medium bowl. Pour
buttermilk over pickled vegetables, stirring to coat.

In a Dutch oven or large saucepan heat 2" oil over medium
heat to 375ºF/190ºC.

Place a handful of buttermilk-coated pickled vegetables
into the flour mixture in bag; seal bag and shake to coat.
Remove pickled vegetables, shaking off excess flour
mixture. Using a slotted spoon, place vegetables in hot
oil. Fry for 2 to 3 minutes or until crisp and golden.
Using a slotted spoon, transfer pickled vegetables to
prepared baking sheet; keep warm, uncovered, in oven.
Repeat with remaining pickled vegetables.

MAKE THE BURGERS: Line a microwave-safe plate with paper
towels. Arrange six of the bacon slices in a single layer;
cover with paper towels. Microwave on 100 percent power
(high) for 1 to 2 minutes or until partially cooked. Drain
on paper towels; cool. Transfer to a large resealable
plastic bag. In a small bowl stir together brown sugar,
coffee, and garlic powder. Add mixture to the bag. Seal
bag; shake to coat bacon. Set aside. Repeat with remaining
bacon and remaining brown sugar mixture.

Shape beef into six 3/4" patties. Wrap two slices of
coated bacon around the each patty; secure bacon ends
together with wooden toothpicks. Cover and chill for 30
minutes or up to 24 hours.

For coleslaw, in a medium bowl whisk together vinegar,
mayonnaise, sugar, chili sauce, and the 1/2 teaspoon salt.
Add cabbage, carrot, onion, and parsley, stirring to coat.
Season to taste with additional salt and pepper. Cover and
chill until ready to serve.

Season patties with salt and pepper. For a charcoal grill,
arrange medium-hot coals around a drip pan. Test for
medium heat above pan. Place patties on grill rack over
drip pan. Cover and grill for 16 to 18 minutes or until
done and bacon is crisp.

(For a gas grill, preheat grill. Reduce heat to medium.
Adjust heat for indirect cooking. Cover and grill as
above.)

Place burgers on bun bottoms. Top each patty with coleslaw
and Fried Pickles. Add bun tops.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 17 August 2015

Uncle Dirty Dave's Archives

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