RECIPES: Recipe Details

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Pepper Steak Burgers with Tzatziki Cole Slaw and Spicy Vidalia Jelly

Actually a nice pulled pork and slaw sandwich.

Ingredients 

For the Tzatziki Cole Slaw:

1/2 cup (tightly packed) peeled, seeded and chopped cucumber.
1 level teaspoon fine sea salt.
6 ounces non-fat Greek yogurt.
2 level tablespoons fresh pressed garlic.
2 level tablespoons fresh chopped dill.
1 tablespoon fresh squeezed lemon juice.
2 teaspoons red wine vinegar.
2 teaspoons extra virgin olive oil.
1 level teaspoon fresh cracked black pepper.
12 ounces bagged green cabbage cole slaw mix.

For the Burgers:

1 1/4 pounds fresh ground beef chuck.
1 pound fresh ground skirt steak.
3 level tablespoons fresh cracked black pepper.
2 tablespoons oyster sauce.
Vegetable oil for brushing the grill.

For the Spicy Vidalia Jelly:

3/4 cup diced Vidalia onion.
2 tablespoons guava jelly.
1 1/2 tablespoons Sriracha hot chili sauce.

6 slices (3/4 ounce each) Havarti cheese.
6 large potato bread hamburger rolls, split.

Instructions 

Directions:

Peel, seed and chop cucumber (1/8 inch, doesn't have to be perfect).
Place a piece of cheesecloth (12 inch by 12 inch) on a large plate.
Spread cucumber evenly over cheesecloth.
Sprinkle the 1 teaspoon of sea salt evenly over cucumber.
Let set for twenty minutes. This will draw out excess moisture.

Meanwhile, in a medium mixing bowl, thoroughly mix next seven tzatziki ingredients.
When cucumber has set for twenty minutes, bring up sides of cheesecloth, form into
a ball and squeeze out as much liquid as possible.
Stir cucumber into tzatziki mix.

Place cabbage cole slaw mix in a large bowl.
Thoroughly fold tzatziki mix in the slaw.
Cover and place in refrigerator for two hours.

Place ground meat in a 9 by 13 inch baking dish.
Thoroughly mix the black pepper and oyster sauce into the meat.
Gently form meat into six equal patties of 3/4 inch thickness.
Place burgers on a large platter, cover and place in refrigerator.

Dice Vidalia onion and place in a medium mixing bowl.
Spoon in guava jelly and sriracha sauce. Thoroughly mix.
Cover and set aside.

Take slaw mixture and burgers from the refrigerator.

Prepare the grill for medium high heat.
Brush grill grate with vegetable oil.
Place burgers on grate over direct heat.
Grill for five minutes. Flip burgers and grill an additional four minutes.
After three minutes, place a slice of havarti cheese on each burger.
When done, remove burgers to a platter. Tent loosely with foil. Do not touch cheese.

Place hamburger rolls split side down on grill grate. Grill for one minute.

Once done, remove rolls from grill. Place tzatziki slaw mixture equally on bottom
portions of rolls. Place burgers on slaw.
Smear Vidalia jelly mix equally among the top halves of rolls and place on burgers.

Enjoy.

Comments 

You can have the butcher at the store grind the meats together.

The reason for the bagged cole slaw mix is fresh cabbage has a
strong flavor and needs more time meld with the other flavors.
You want to taste the tzatziki.

Using a 9 by 13 baking dish for the meat allows you to easily divide
the portions.

Tip: Place the vessel you will use for mixing the meat in the freezer
until ready to use. If using a large spoon to mix the meat, place it in
there as well.