Dixie Squealer with Fig Mustard Mop Sauce
Ingredients
1/2 cup prepared mayonaise
1/4 cup minced vidalia onion
½ cup pecans
16 regulare slices of uncooked bacon, about one pound
½ cup prepared bread crumbs
1 & ¾ lb. Freshly ground beef chuck (80/20)
½ cup, plus 2 teaspoons, Grey Poupon country mustard, IN ALL
1 & 1/4 teaspoon salt
1 teaspoon white pepper
¾ cup evaporated milk, IN ALL
2/3 cup fig preserves
1 tablespoon worchestershire sauce
cooking oil for grill, about 1 tablespoon
½ cup stilton cheese crumbles
3 cups fresh spinach leaves
1/3 cup softened butter
6 bakery style soft burger buns, split
Instructions
For vidalia mayo, blend mayonaise, and onion in a small bowl with a fork and set aside. Heat medium large ovenproof skillet on grill grate over medium high heat (400°). Add nuts and shake over heat to toast lightly for about 3 minutes. Remove nuts to bowl of food processor. Fry bacon in two batches until very crisp. Drain on paper towels. Save1 tablespoon of fat, discard remaining fat and wipe skillet. Add bacon and bread crumbs to food processor with nuts. Process until bacon is in small crumbles and nuts are finely chopped. Place 3 tablespoons of this mixture in a medium mixing bowl with beef, reserved fat, 2 teaspoons mustard, salt, pepper and ¼ cup evaporated milk. Mix gently and form into 6 equal patties. Place remaining milk in a shallow bowl. Place remaing bacon crumb mixture in a second shallow bowl. Dip each patty in milk, then crumbs to coat. Press to attach crumbs, set aside. For grilling (mop) sauce place ½ cup mustard and fig preserves in bowl of food processor with worchestershire sauce. Process until smooth. Reserve1/4 cup, place remainder in a small bowl. Oil grill with cooking oil, grill patties for about 3 minutes, turn and mop top of patties with sauce. Grill side two for 3 minutes. Turn and mop “bottoms”, allowing “mopped tops” to grill one minute more. Repeat, top burgers with cheese and close lid, allowing “bottoms” to grill one minute longer. Remove from heat, cover to keep warm. Return skillet to heat on grill and add reserved mop sauce. Heat sauce to simmer, remove from heat and add spinach, and toss to coat. Spread butter on cut side of buns and grill buttered sides until golden grill marks appear. To assemble, Spread top and bottom of buns with vidalia mayo and place burger on each bottom bun. Top with spinach. Place top bun over spinach. Serves 6.