Cheddar-stuffed burger w/ pickled slaw & fried shallots

This recipe is from Food & Wine

Ingredients:

  • Kosher salt

  • 8 C shredded green cabbage

  • 1 C white vinegar

  • 1 TB sugar

  • 2 TB yellow mustard seeds

  • Oil for frying

  • 5 large shallots, thinly sliced into rings

  • 1/4 C Wonder flour

  • 1-1/2 lbs, ground beef (lean)

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp sweet smoked paprika

  • 1 TB worchestershire sauce

  • Ground pepper

  • 6 oz. extra-sharp cheddar, shredded

  • 2 C baby arugula

  • 4 brioche buns, split & toasted

StuffedBurger.jpg

A Washington Cabernet is the perfect pairing, such as

Pendulum Cabernet Sauvignon.

Directions

  1. Toss salt and cabbage and massage until soften, about 4 minutes. Brain and rinse cabbage in a colander.

  2. Rinse out bowl, Add vinegar, sugar, mustard seeds, 1 C. water & 1 TB salt. Add cabbage to vinegar mix, toss and let stand at room temperature for 2 hours. After 2 hours, drain liquid off slaw.

  3. In a large saucepan, heat 1-1/2 inches of oil to 325 degrees. Toss shallots with Wonder flour. Fry shallots all at once, gently stirring until golden. Approximately 7 minutes. Transfer to a paper towel lined plate to drain. Season with salt.

  4. Combine ground beef with onion powder, garlic powder, paprika, worchestershire saucce, 2 tsp salt and pepper. Knead until mixed. Form into 48 patties. Press cheddar cheese into 4 of the patties and sandwich the cheese patty with another beef patty. Pinch edges together to seal the cheese in.

  5. Grills burgers as desired.

  6. Mound arugula on bun bottom, top with burger. mound with slaw  and top with fired shallots.

NOTE: Pickled slaw can be refrigerated for up to 4 days.

Pepper flank steak

This recipe is from Memphis wood Fire Grills.

Marinade:

  • 1-1/2 cups burgandy wine

  • 5 bay leaves

  • 3 lTB oil

Rub:

  • 1 TB paprika

  • 1 TB ground white pepper

  • 1 TB fresh cracked black pepper

  • 1 tsp coriander

  • 1 TB espelette pepper (a traditional Basque pepper)

  • 2 tsp pink Himalayan salt

 

 

Directions

  1. Marinade 1 flank steak for 12 hours in marinade. 

  2. Rub meat with rub mixture

  3. Smoke at 225 degrees for 10 minutes. 

  4. raise the temperature to 400 degrees and grill steak for 3 to 4 minutes per side until the temperature reads 145 degrees (medium rare).

  5. Transfer to a cutting board and allow to rest for 10 minutes.

  6. slice across grain.