Wine Varietal: Zinfandel
(THIS IS A REPEAT AND CORRECTED RECIPE OF PREVIOUSLY SUBMITTED ONE.)
Southern cooking has long been loved for its uses of the foods available and its recipes
passed down to each generation, who would add personal creative touches to
traditional recipes. Today, our recipes and techniques reflect the diversity of Southern cuisine with the melding of other cultures bringing new tastes and foods for us to savor.
My Beulah Land (commonly used term for Heaven) Burgers represent the new American/Southern cooking today–a continuing love for grilling, using locally grown products and updated cooking traditions plus a generous helping of hospitality. Bon Appetit, Yâ€™all!!
2 pounds ground chuck
1 teaspoon minced garlic
2 teaspoons lemon pepper
1/3 cup plus 2 tablespoons Jack Daniel
Hickory Brown Sugar Barbecue Sauce, divided usage
1 package (16oz) refrigerated 3-color shredded cabbage mix
1/2 cup diced Vidalia onions
1/2 cup mayonnaise
1/4 cup Tabasco spicy pepper jelly
1 teaspoon prepared horseradish or to taste
1/4 teaspoon celery seeds
1/4 teaspoon salt
1 teaspoon freshly ground black pepper or to taste
Peanut oil for brushing on grill rack
6 good quality hamburger buns, split
3 tablespoons butter, softened
Preheat gas grill to medium high heat.
Make patties by combining the chuck, garlic, lemon pepper and 1/3 cup sauce in large bowl; mix well, handling meat as little as possible. Form into 6 equal patties to fit buns making a slight indentation in center of each. Place on foil-lined baking sheet and brush tops with remaining 2 tablespoons sauce. Refrigerate covered until ready to grill.
To make coleslaw, combine cabbage mix and onions in medium bowl, tossing well to mix. In another bowl, whisk together the mayonnaise, pepper jelly, horseradish, celery seeds and salt. Pour over cabbage mixture, tossing to mix. Chill until ready to use.
When grill is ready, brush grill rack with generously with oil. Place patties, (sauce-glazed side up), on rack, cover and cook, turning once. Cook about 4-5 minutes per side for medium or to preferred doneness.
During last few minutes of grilling, lightly toast buns, cut side down, on outer edges of the grill rack. Remove and brush lightly with butter.
To assemble, place patties on bottom bun halves. Using a slotted spoon, drain coleslaw if necessary and top each patty with equal amounts. Cover with bun tops and serve. 6 servings.