Dill me in Burger
1. 1/2 cup mayonnaise
2. 1/4 cup horseradish mustard
3. 1 tbsp. fresh dill, chopped
4. 2 cups peanut oil
5. 2 1/2 tsp. salt
6. 4 oz. Baby Bella mushrooms,
7. 3 green onions, sliced
8. 6 slices black peppered bacon
9. 12 hamburger dill slices
10.1/2 cup cornmeal mix
11.1 1/2 lbs ground chuck
12.1 egg, slightly beaten
13.1/4 cup unseasoned bread crumbs
14.1/4 cup evaporated milk
15.6 slices Havarit cheese with dill
16.6 Kaiser rolls (split)
Mix mayonnaise, horeseradish mustard and chopped fresh dill. Set aside in a cool place to allow ingredients to blend.
Using 1 tbsp. of peanut oil, saute roughly chopped mushrooms, sliced green onion and 1 tsp. of salt until vegetables have rendered most of their moisture. Set aside to cool.
Cut each slice of bacon in half and fry. Set aside to drain on paper towels.
Reserving enough peanut oil to brush grill, heat the remainder of the oil for frying. Toss the dill pickles in the cornmeal mix. Test the oil by sprinkling a little cornmeal mix on top. If the oil bubbles; then it is hot enough for frying. Shake excess cornmeal mix off pickles, place them in oil. Fry until golden. This will only take 2 to 3 minutes. Set aisde to drain on paper towels.
To make patties, mix ground chuck, 1 1/2 tsp. of salt, beaten egg, unseasoned breadcrumbs and evaporated milk just until ingredients have been combined. (Do not overwork meat, this will make patties tough.) Fold in the mushroom and onion mixture. Divide the meat unto 6 equal portions and shape into patties.
Brush grill with reserved peanut oil. Place patties over medium -high heat. Cook for 6 to 8 minutes on each side or until patties register 160 degrees with an instant read thermometer. This will ensure a medium burger.
Toast buns slightly on grill.
To assemble burger, place a slice of Havarti cheese with dill on top of the bottom bun, then add 2 pieces of the bacon on top of the cheese. Top these two items with a hamburger patty. Spoon about 1 tablespoon of the mayonnaise mixture over the burger. Top this with two fried pickles. Add the top bun and serve.