RECIPES: Recipe Details
Backyard Barbeque Burger
I love burgers and I love barbeque. So, when I coudln
1 Small Head Cabbage @ 2 lb
Â½ cup Dukes Mayonnaise
Â¼ cup Apple Cider Vinegar
1tsp Colemanâ€™s Mustard Powder
Â¼ tsp Sea Salt, table ground
Â¼ tsp Black Pepper, table ground
Pinch Celery Seed
2 lb Ground Beef (20%fat)
1/2 cup minced Red Onion
Â¼ cup Molasses
Â¼ cup Grey Poupon Dijon Mustard
2 TBSP Crystal Hot Sauce
1 tsp Liquid Smoke Seasoning, preferably mesquite
1 tsp Black Pepper, table ground
1 tsp Sea Salt, table ground
1 small jar Talk Oâ€™ Texas Brand Pickled Okra, Hot
6 fresh deli style buns, split
Vegetable oil for wiping grill grates
Prepare the Cole Slaw first. Core and shred cabbage. Mix together Dukeâ€™s mayonnaise, vinegar, sugar, mustard powder, salt, black pepper and celery seed. Toss with cabbage, chill until time to serve.
Prepare the burger patties. Mix together ground beef, minced onion, molasses, mustard, hot sauce, smoke seasoning, black pepper and salt until combined. Separate burger mix into 6 patties, @ 1/3 pound each. Flatten patties to Â¾â€ thickness. Wrap with plastic and chill 1 hour.
Prepare Grill while waiting for burgers. When coals are nicely gray and the heat is med-high it is time to cook burgers. Oil grill grates with a paper towel soaked in vegetable oil. Place patties on the grill, cook med-well about 3 minutes on each side.
Slice the okra into thin bias cut pieces.
Toast the bun on the grill with the inside of each bun facing the heat.
Assemble the burgers; bottom bun, one cooked patty, one sliced okra and Â¼ cup cole slaw top with toasted bun.
In the south cole slaw is always served on top of barbeque. Pickled okra gives it a little extra zip. But this simple recipe goes great with traditional toppings, too.
Serve with a glass of my favorite wine, Zinfandel, which also happens to taste great with barbeque!