RECIPES: Recipe Details
Pennsylvania Dutch Country Burger mit Spiced Apple Chutney Slaw
2 1/2 cups Green Cabbage, thinly sliced to shred
1/2 cup Sweet Onion, chopped (i.e; Vidalia, Maui, Texas Sweet, etc.
1/2 cup Green Bell Pepper, chopped
1/2 cup Jarred Spiced Apple Rings or Spiced Crabapples, chopped
1/2 cup Apple Cider Vinegar
1/4 cup Sugar
1/3 cup Water
1/2 tsp. Kosher Salt
1/8 tsp. Freshly Ground Black Pepper
1/2 tsp. Freshly Ground Coriander Seed
1 tsp. Grey Poupon Dijon mustard
1 1/2 lb. Ground Round of Beef
1/2 lb. Ground Fresh Country Pork Sausage
1/2 cup Coarsely Grated Sweet Onion
2 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper
2 tsp. Grey Poupon Dijon Mustard
1 tsp. Worcestershire Sauce
12 Slices Thick-cut Pepper Bacon
Vegetable oil to oil grill rack
6 oz. Sharp White Cheddar Cheese, cut into 6-1 -oz pieces
6 Sourdough Buns, split
In a medium bowl, mix together sliced cabbage, sweet onions, green bell pepper and chopped apple rings or crabapples. In a small bowl, whisk together apple cider vinegar, sugar, water, salt, pepper, ground coriander and Dijon mustard. Pour over cabbage mixture and stir; set aside.
For burger patties, in a large bowl, mix together ground round, pork sausage, grated onion, kosher salt, black pepper, Dijon mustard and Worcestershire sauce. Form into 6 patties; loosely cover with plastic wrap and set aside.
Heat a large, heavy nonstick fire-proof skillet on the grill over medium high heat. Add the bacon and cook until crisp. Transfer to paper towels to drain. Cover with foil to keep warm.
Prepare a gas or charcoal grill for medium - high heat. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, 5 to 7 minutes on each side or until an instant read thermometer inserted into the center of patties register 160. Place the cheese pieces on 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 assemble burgers, for each burger, place a cheese-topped patty on bottom of toasted bun followed by 2 slices of cooked bacon. With a slotted spoon, divide slaw evenly among burgers and cover with tops of toasted buns.
Makes 6 burgers.
Living in Pennsylvania, I am familiar with areas that serve down-home cooking of the Pennsylvania Dutch people. This inspired me to create a burger that I think reflects some of those flavors. I would serve this burger with a bottle of Sutter Home Pinot Noir.