RECIPES: Recipe Details
Too Sexy For My Buns Burger
I wanted a burger that was original, colorful, tasty, and easy to prepare. My son-in-law is a very good cook, and I wanted a burger that would be better than his.
1 cup Ranch dressing
2 tablespoons Chardonnay
2 teaspoons Dijon Mustard
Fried Cheese Slices
6 slices of jalapeno havarti cheese, cut at 1.5 thickness
1 large egg, beaten
2 cups Panko bread crumbs
2 tablespoons olive oil
2 tablespoons butter
Toppings for Burger
2 red bell peppers
18 Bread and Butter pickle slices
2 pounds ground chuck
1 cup yellow corn nibblets
6 oz. can French Fried Onions
1 1/2 teaspoons Sea Salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for brushing on grill
6 Onion Rolls, split
To prepare the sauce, measure Ranch dressing into small bowl, add the wine and Dijon mustard. Mix well and set aside.
To prepare the fried cheese slices, beat egg in a shallow dish; place Panko bread crumbs into another shallow dish. Dip each cheese slice in beaten egg and then press into bread crumbs till completely covered. Set aside till ready to fry.
To prepare toppings for burgers cut each bell pepper into thirds (making six pieces altogether), place in small container, and set aside till ready to roast. Place 18 pickle slices in small container and set aside till ready to assemble.
To prepare patties, mix beef, corn, French Fried onions, salt, and pepper together, and form carefull into six patties. Slightly depress a small area in the center of each patty to allow for expansion during cooking.
Turn grill on, with one side being on low heat, and one on high. Brush grill with oil. Place the red pepper pieces on the top shelf of high heat side of the grill, and the burger patties on the grill of the low heat side. Close grill and cook for approximately five minutes, but keeping a watch on peppers not to burn. (Peppers should be slightly charred and soft when done.) After desired time, turn burger patties over, rearrange red peppers if necessary, and cook for another five minutes or so.
Then place burger patties on other side of grill and turn the heat off on that side. In a 12" fireproof frying pan, heat oil and butter over low heat till butter is melted, then turn heat to medium and when heated, quickly fry cheese slices, two at a time, till golden brown and crispy
To assemble the burgers, place a fried cheese slice on
top of each burger patty, immediately as each slice is done. Remove the frying pan from the grill, and lightly toast the split buns over low heat. Spread the sauce on the inside of the buns. Then place the bun bottoms on a tray or large platter, and place a burger patty with cheese, on top of each bun bottom. Put three pickle slices on the cheese, and cover it all with a piece of the roasted red peppers. Close the burger with the bun top,and get ready to receive compliments on your very tasty burgers.
Having been raised in Florida, I am used to very informal meals, especially cookouts, and have always preferred a simple recipe with few ingredients, so that almost anyone, even my husband, or granddaughter, can cook it without too much stress. This also allows more time to visit with guests. I thought that combining the corn and onions into the patty itself would be a little different from usual side dishes of corn on the cob, and onion rings. When I tried it, my taste buds were very pleased with the result. I prefer a red wine with hambergers, but some people like a white, so in that case if would serve a Chardonnay.