Finds on the Farm Burger
2 lbs ground round
1/4 c. Sutter Home Merlot
1/4 c. White Truffle oil
1/3 c. Sun-maid Zante currants
3/4 Tablespoon Lawry’s seasoning salt
6 large slices of green tomatoes
1 1/2 c. canola oil
1 1/2 c. corn meal
1/4 teasponn salt
1/4 teaspoon pepper
3 egg whites beaten
1/3 c. mayonnaise
1 large carrot peeled and grated
3 c. chopped Romaine Lettuce
1/4 c. chopped onion
1/4 teaspoon salt
6 potato hamburger buns, split
6 slices white american cheese
1/4 c. canola oil for brushing grill
To make patties combine ground round, Merlot, oil, currants, and Lawry’s. Mix well and shape into 6 patties to fit the buns. Cover and keep cool until 20 minutes before grilling.
To fry tomato slices, heat oil in large iron skillet on grill.
Dip tomato slices in egg whites, then seasoned corn meal. When oil is heated add tomatoes and fry until golden and crisp on each side. Remove and place on foil with paper towel. Do not cover.
For Mayonnaise dressing, add mayo, lettuce, onion, carrot. salt, and pepper. Cover, chill, and set aside.
On Medium heated grill, brush grill rack with oil. Add burgers. Grill 5-7 minutes per side for medium burger. Flip one more time,
add tomato slice to each burger and a slice of cheese.
Heat buns on outer sides of grill. Close lid for 1-2 minutes. Pull off buns, add mayo to bottom of bun, add burger,and bun top. There you go, a fabulous Mid-west burger.