Sunday, July 2, 2017

The Kraut Relish Burger ~ VIDEO RESPONSE Smoky Ribs 100K Subscriber Contest

This is my recipe for entry into The Smoky Ribs burger contest.

Let me know what you think!

The Kraut Relish Burger ~ Smoky Ribs 100K Subscriber Video Contest


Each burger approx 1/4 to 1/3 pound (enough to fill the bun)
Fresh ground chuck (approx 80/20 mix)
sprinkle both sides with sea salt and black pepper
*Meat should be cold. Form loosely packed patties. Make indentation in middle of patty so it will cook flat.

Mild Dutch Gouda cheese
Leafy lettuce
Soft Vienna Rolls - lightly toasted

Kraut Relish / Slaw:
1 cup sauerkraut - rinsed and drained
1/4 cup dill relish or chopped dill pickle
1 tbsp. chopped pimento
2 tbsp. prepared mustard
1 1/2 tbsp. brown sugar (can sweeten to your taste)
1/2 tsp. caraway seed
pinch of black pepper
pinch of salt
*Stir well, bring up to simmer and cook for 1 minute.
Remove from heat, cool and refrigerate for at least one hour.

Garlic Aioli:
1/2 cup mayonnaise
2 tsp. dijon mustard
1 tsp. minced garlic (1-2 cloves)
1 tsp. Worcestershire sauce
1 tsp. lemon juice
pinch of salt
pinch of black pepper
*Mix above ingredients in bowl and refrigerate for at least one hour.

Garlic Dill Compound Butter:
1/2 stick unsalted butter - room temperature
1 tsp. chopped fresh dill
1 tsp. minced garlic (1-2 cloves)
pinch of salt
pinch of pepper
*Mix above ingredients in bowl. Place on wrap and roll. Tighten
ends and refrigerate until firm.

Directions: Grill / fry burger till done. Top with slice of dill garlic butter.
Place gouda cheese on top. Cover for 15 seconds or until cheese is melted.

Assembly: Spread a thin layer of garlic aioli on toasted bun, leafy
lettuce, burger and top with kraut relish.

I served with pickled green tomatoes, pickled beet eggs and chips.

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