Alabama Slammers
Ingredients
BURGER PATTY
2 lb ground beef (93% lean preferred)
6 oz bacon (about 8 slices finely chopped)
1/2 cup plain or panko bread crumbs
1 tsp Montreal Steak seasoning
1/2 tsp Worcestershire sauce
BUNS
Your favorite dinner roll (2 – 3 inches diameter)
2 tbs melted butter
1 tbs olive oil
1/4 tsp garlic powder
1 tbs sesame seeds
Ground black pepper
TOMATO AND OKRA CHOW-CHOW
1 can (14.5 oz) diced canned tomatos
4-5 spears pickled okra, thinly sliced
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1/4 cup brown sugar
1/3 cup white wine vinegar
1/4 tsp celery seed
1/4 tsp mustard seed
SUMMER SQUASH AND ZUCCHINI SLAW
1 Yellow summer squash, seeded and finely sliced
1 Zucchini, seeded and finely sliced
2 tbs mayonnaise
1 tbs Dijon mustard
1 tbs red wine vinegar
1/2 tbs olive oil
1/2 tbs honey
1/2 tsp horseradish
1/8 tsp ground black pepper
pinch salt
PIMENTO CHEESE CHIPS
8 oz Colby Jack cheese, shredded
1 oz Gorgonzolla cheese crumbles
Pimento slices
1/8 cup pecans
ground black pepper
Parchment paper
FRIED PICKLES
36 slices dill pickle
1/4 cup corn meal
1/4 cup all purpose flour
1 egg
1/4 cup milk
1/2 cup canola oil
1 tsp salt
1 tsp paprika
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp cayenne pepper
Instructions
BURGER PATTIES
Place chopped bacon in a frying pan on a medium hot section of the grill. Fry until slightly browned around the edges, but not yet crispy. Remove bacon and drain on a paper towel. Reserve 2 tbs of the fat. Mix reserved fat into bread crumbs.
Combine ground beef, bacon, bread crumbs, steak seasoning, and worcestershire sauce. Spread out on cutting board and press to about 3/8 inch thick. Using pizza cutter, cut into 18 rectangles, about 2 by 3 inches. Transfer to grill and cook until done.
BUNS
Cut dinner rolls in half horizontally. Combine melted butter, olive oil, and garlic powder. Brush on cut sides of dinner rolls. Sprinkle rolls with ground pepper. Place rolls cut side down on low heat area of grill. Brush butter on tops of rolls and sprinkle with sesame seeds. Grill until lightly toasted.
TOMATO AND OKRA CHOW-CHOW
Combine canned tomatos, okra, green pepper, and onion. Place into cheese cloth and wring tightly to remove as much moisture as possible. Place into mixing bowl and add sugar, vinegar, celery seed, and mustard seed. Stir to combine and set aside.
SUMMER SQUASH AND ZUCCHINI SLAW
Combine squash, zucchini, mayonnaise, mustard, vinegar, olive oil, honey, horseradish, pepper and salt. Stir to combine. Set aside.
PIMENTO CHEESE CHIPS
Place parchment paper on cooking sheet. Sprinkle about 2 tbs of colby jack onto paper, making 18 mounds about 2 inches in diameter. Sprinkle about 1/8 tsp gorgonzolla on each mound of colby jack. Sprinkle 1/8 tsp pecans on each mound. Place two pimentos on each mound. Sprinkle with ground black pepper. Place on a low heat area of grill, cover grill and cook until cheese melts into chips and just start to brown around the edges. Remove cooking sheet from heat, slide off parchment paper and allow chips to cool.
FRIED PICKLES
Place small frying pan on grill and heat oil to approximately 350 degrees. Drain pickle slices and place on paper towel to dry completely. Combine corn meal, flour, salt, paprika, pepper, onion powder, and cayenne pepper. Stir to combine. Combine egg and milk in separate bowl. Dip pickle slices into milk/egg, then coat with corn meal mixture. Place into hot oil and fry for approximately one minute per side until golden brown. Remove pickles and place on rack to drain.
ASSEMBLY
Spoon 1 tbs chow-chow onto bottom half of dinner roll. Place hamburger patty on chow-chow, then spoon 1 tbs slaw onto hamburger patty. Then place fried pickle and pimento cheese chip on top. Close with top half of dinner roll. Makes six servings of three slammers per serving.