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BUBBLE AND SQUEAK BURGERS with HUNTSMAN FONDUE and CRISP BACON

I had bubble and squeak, a traditional English dish made with leftover vegetables and thought this would be a great burger topping. With a little leftover cabbage from the Farmer's Market, I gave it a try. Hope you enjoy this recipe as well.

Ingredients 

2 Tablespoons Colavita olive oil

4 cups thinly sliced onion

2 Tablespoons butter

2 cups thinly sliced cabbage

1/2 teaspoon salt

1/8 teaspoon fresh pepper

3/4 cup California real milk sour cream

2 teaspoons creamy style horseradish

6 oz. Vermont all natural sliced bacon

12 oz. Huntsman cheese (Stilton layered with double Gloucester), finely shredded

1/4 cup Sutter Home Zinfandel Wine

Patties:

2 lbs. ground chuck with 20% fat

1/4 cup creamy style horseradish

1 teaspoon salt

1/2 teaspoon smoked paprika

2 Tablespoons vegetable oil for brushing the grill rack.

6 Kings Hawaiian Sweet Sandwich Rolls, split

1 1/2 cups diced and seeded Nature Sweet Cherry Tomatoes

3 Tablespoons butter

Instructions 

Preheat a gas grill to medium-high heat. Heat the olive oil in a 10" nonstick heavy skillet on the grill rack. Add the onions. Close cover; cook, stirring occasionally, 7 minutes. Add butter and cabbage. Reduce heat to medium; cook an additional 15 minutes, until vegetables are caramelized. The vegetables will cook nicely down to about 2 1/2 cups. Season with salt and pepper. Remove from grill; cover with foil to keep warm.

While the vegetables are cooking, combine the sour cream and horseradish in a small glass bowl; mix well. Set aside.

In a large 10" skillet, sauté bacon until crisp over medium high heat. Remove from skillet; place on paper towel; wrap in foil to keep warm. Drain all but about 2 teaspoons bacon drippings from skillet. To make the fondue, add cheese and wine to skillet. Move to the outer edge of grill to slowly melt the cheese. Stir occasionally.

To make the patties, combine beef, horseradish, salt and smoked paprika. Handling the meat as little as possible, mix well. Form into 6 patties to fit the rolls.

Brush the grill rack with vegetable oil. Place patties on the rack; cover; cook on medium-high, turning once 4-6 minutes per side for medium-rare. During the last minute of grilling, place the rolls, cut side down on the grill to toast. Stir tomatoes into Huntsman Fondue. Remove patties from grill ; brush each with butter.

To assemble burgers, spread the fondue on the bottom half of the roll; top with bacon, the burger, caramelized onion/cabbage mixture, spread sour cream mixture over the inside of the toasted roll top. Close and serve. Serves 6.

Comments 

Richly caramelized onions and cabbage, topped with a little sour cream, with just a kick of horseradish are the perfect compliment to a juicy burger laced with a little horseradish as well. The Huntsman Cheese fondue studded with cherry tomatoes add both a creamy and sharp flavor for a little more British flair.