RECIPES: Recipe Details

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"BIG OLE" TEXAN BURGER WITH JICAMA SLAW, MERLOT BBQ SAUCE, SHOESTRING ONIONS, BACON and SMOKED SHARP CHEDDAR CHEESE

Every thing is BIG in Texas !! My burger is dedicated to the state of Texas. It has the cowboy in every bite. After working the range all day my burger will satisfy any cowboy's appetite. Yahoo ! Ridem Cowboy !

Ingredients 

Ingredients:

1 cup Sutter Home Merlot (reduced to 1/4 cup)

Merlot BBQ Sauce:
1 cup ketchup
1/4 cup Apple Cider Vinegar
1/4 cup Worcestershire sauce
1/2 cup Brown sugar
1/2 teaspoon Chipotle chile powder
1/2 teaspoon Ancho chile powder
3/4 teaspoon smoked paprika
1/4 teaspoon garlic salt
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon honey
1/2 teaspoon liquid smoke
1/4 cup Merlot reduction (from above)

Jicama Coleslaw:
1 small head of cabbage, cored and finely chopped
1 large carrot, finely shredded
1 cup jicama, peeled and cut into match stick size
3 scallions (green part only), slice 1/4 inch thick
1/3 cup Tamed Fire Roasted Jalapeno Peppers with Chipotle, drained and coarsely chopped, such as Mezzetta

3/4 cup mayonnaise
1/4 cup apple cider vinegar
1 Tablespoon sugar
1 teaspoon celery seed
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

12 slices of bacon

Patties:
2 1/4 pounds ground chuck (80/20)
1/3 cup Merlot BBQ sauce, (from above)
1 garlic clove, chopped
2 teaspoon Kosher salt
1 teaspoon fresh ground pepper

Shoestring Onions:
1 large Vidalia, or sweet onion, peeled, sliced 1/4 inch slices
3 cups Pancake mix, such as Krusteaz Buttermilk Pancake mix
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/2 teaspoon cayenne pepper

2 cups buttermilk
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 teaspoon cayenne pepper

Peanut oil for frying about 4 cups

Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.

6 slices of Smoked Sharp Cheddar Cheese, each 1/4 inch thick.

6 Brioche buns, split

Instructions 

Directions:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place a large fireproof skillet on the rack.

Add 1 cup of the Merlot to the large skillet on the rack. Stirring frequently, for 7 to 10 minutes reduce the Merlot to 1/4 cup reduction. Remove from grill.

To make the Merlot BBQ sauce, in a large bowl add the ketchup, vinegar, Worcestershire, and brown sugar, whisk together. Next add the chipotle, ancho, paprika, garlic salt, kosher salt, cumin, and cayenne, whisk together. Add the honey, liquid smoke, and Merlot reduction. Whisk all together until incorporated. Set aside.

To make the Jicama Coleslaw, in a large bowl add the cabbage, carrot, jicama, Jalapeno pepper with Chipotle and scallions, toss together. In a small bowl combine and whisk together the mayonnaise, vinegar, sugar, celery seed, salt and ground pepper. Add the small bowl sauce to the large bowl. Gently stir together. Cover and set aside in a refrigerator.

Place a large iron skillet on the grill to preheat for the bacon.

To cook the bacon, Place the bacon in the preheated iron skillet. Cook the bacon until crisp about 5 to 7 minutes a side. Remove the bacon and drain on a paper towels. Cover the bacon with aluminum foil and keep warm. Remove the skillet from the grill.

To prepare the patties, In a large bowl, place the chuck, Merlot BBQ sauce, garlic, salt and pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties with a thumb dimple in the center of each patty and refrigerate until ready to grill.

To make the Shoestring Onions, place a large iron skillet on the grill and add peanut oil. Heat to 375 degree F. Slice the onion 1/4 inch slices and then quarter the slices of whole onion so the pieces are about two inches long. In a large bowl combine the pancake mix, garlic powder, salt, fresh ground pepper and cayenne pepper. Split the pancake dry mix evenly between 2 large baking dishes. Next in a new large baking dish whisk together the buttermilk, salt, fresh ground pepper and cayenne pepper. Working in small batches, dredge the onions in one of the dishes of the dry pancake mix and tap off the excess. Dip the onions in the buttermilk mix, remove and allow the excess to drain off. Then dredge the onions in the second dish of pancake dry mix. Tap off the excess and drop the onions into 375 degree oil. Fry the onions until golden brown, about 4 to 6 minutes. Remove the onions and place on paper towels. Repeat the process until all the onions have been fried. Set aside.

Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties and cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, brush the patties with the Merlot BBQ sauce and add a slice of Smoked Sharp Cheddar cheeses on top of each patty. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.

To assemble the burger, slather the bottom and top toasted side of the buns with some of the Merlot BBQ sauce and place the patties on the bottom bun. On top of each patty add 2 slices of bacon, add a large dollop of the Jicama Coleslaw, pile of Shoestring onions, and drizzle lightly with the Merlot BBQ sauce in that order. Add the toasted bun top with wooden skewers and serve immediately.

Makes 6 burgers.