RECIPES: Recipe Details
Down -N- Dirty Dust bowl Burger (gloves required)
Straight from the Sunflower State! This burger represents the region and the five states impacted by the Dust bowl during the Great Depression; Kansas, Oklahoma, Texas, Colorado, and New Mexico.
Farmer's cheese and smoked cheddar are melted over a blackened beef burger encrusted with a dusting of sunflower seeds. The wilted lettuce salad is reminiscent of times when drippings were used for sauces and gravies. Beans were a staple on every table and with this burger offer creaminess- in place of traditional mayonnaise. The burger is complete with a wheat roll from the great state of Kansas! So get your gloves on, and get down and dirty!
Black Bean Smear
1 (15 ounce) can black beans; drained and rinsed
1 large clove garlic, chopped
2 tablespoons roasted red pepper, chopped
2 tablespoons lemon juice
2 tablespoons chopped cilantro
2 tablespoons Colavita Extra Virgin Olive Oil
1 cup onion, finely chopped
1 7-ounce can chipotle chilies in adobo sauce
2 pounds fresh ground chuck
1 1/2 teaspoons ground cumin
1 1/2 teaspoons blackened seasoning
1 1/4 cup salted sunflower kernels, finely ground
6 ounces Farmers cheese, grated
4 ounces Smoked Cheddar, grated
12 slices hickory-smoked bacon
Wilted Salad topping
4 cups Red leaf lettuce- rinsed, dried and torn into big pieces
1/3 cup thinly sliced red onion
1 1/2 cups fresh sliced mushrooms
1/4 cup Sutter Home Merlot
1 teaspoon sugar
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
Vegetable oil for brushing on the grill rack
6 chewy wheat rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare the smear- Combine the rinsed beans, garlic, roasted red pepper, lemon juice and cilantro in a food processor. Pulse the mixture until smooth-about 1 minute. Cover and chill until ready to use.
To make the patties- Heat a large, heavy nonstick fire-proof skillet on the grill. Add the oil. Add onion and cook, stirring until golden. Remove and set aside to cool.
Remove 2 to 4 of the peppers from the can of chipotle chilies in adobo sauce (depending on desired heat).Wearing plastic gloves to protect you hands, finely chop the chilies. Place the chilies in a large bowl with the beef and the cooked onions. Add 2 tablespoons of adobo sauce. Stir in the cumin and blackened seasoning. Still wearing gloves, gently combine the ground chuck mixture and form into 6 patties to fit the bun size-handling as little as possible. Gently sprinkle the ground sunflower seeds on each side of the patties. Loosely cover with plastic wrap and set aside. In a medium bowl combine the grated Farmers cheese and Cheddar. Set aside.
Place skillet on the grill over medium heat. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm. Reserve 3 Tablespoons of the bacon grease, wipe out the skillet.
When the grill is ready, brush the rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Pile the cheese on top of the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To prepare the salad- In a large bowl toss together the lettuce, onions, and mushrooms. Heat the reserved bacon drippings in the skillet over medium heat. In a small bowl, whisk together the wine, sugar, lemon juice and mustard. Add to skillet, and whisk for about a minute. Pour at once over salad, and toss to coat.
To assemble the burgers, place equal portions of the smear on the cut sides of the rolls, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the salad topping. Add the bun tops and serve.
Makes 6 burgers