Wednesday, July 15, 2009


makes six burgers

1/3 cup salad dressing
¼ cup barbecue sauce
1 tablespoon red wine vinegar
2 tablespoons sugar
1 tablespoon minced red onion
1 cup thinly shredded/sliced purple cabbage
1 ½ cups thinly shredded/sliced green cabbage

Mix salad dressing, BBQ sauce, vinegar, sugar and red onion in medium bowl. Add cabbage and mix well; keep cool.

2 lbs. 85% lean ground beef
2 teaspoons salt
½ cup grated cotija cheese
½ cup chopped roasted peeled poblano chiles
¼ cup finely chopped sweet onion
1 ½ cups whole kernel sweet corn
1 tablespoon blackstrap molasses
¼ cup strongly brewed coffee
2 teaspoons ground black pepper, divided
Olive or vegetable oil for grill
9 strips pepper bacon, cut in half
4 oz. goat cheese, thinly sliced
6 large split onion rolls
2 tablespoons salad dressing

Heat grill to medium heat. Crumble beef into large bowl. Add salt, cotija cheese, chiles, onion, corn, and ½ teaspoon black pepper. Mix gently and form into 6 patties.

Mix molasses, coffee and remaining black pepper. Brush over burgers and let rest 5 minutes, or until slightly dried on surface. Rub grill with oil.

Grill patties and bacon 6-8 minutes per side, or until medium (or desired doneness) and bacon is done. Last minute of cooking, top patties with cheese and lightly toast cut side of rolls on outer edges of grill.

Spread bottom halves of rolls lightly with salad dressing and place hot patty on each. Lightly press three pieces of bacon into the cheese on each patty. Spread about 1/3 cup slaw on top of patty and finish with the top of the roll. Serve immediately.

bacon recipe courtesy of: Leah Lyon, Ada, Oklahoma | MIO Recipe Roundup Contest 2009 1st Place Mouthwatering Main Entrée

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