Hoosier Daddy Burgers
12 slices maple-glazed bacon
4 tablespoons butter
1/2 cup onions, diced
1 cup haricot verts (or thin green beans), tips removed, and chopped into thirds
1 cup corn kernels, cut from the cob
Freshly ground black pepper
1 pound ground sirloin
1 pound ground chuck
1 cup spicy corn chips (e.g., Frito Lay Flamin’ Hot Corn Chips), crushed
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 thick slices smoked cheddar cheese
6 potato buns, sliced lengthwise
3 cups popped popcorn
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the bacon, heat a large fireproof non-stick skillet on the grill. Add bacon (in batches) and cook over medium-high heat until the bacon is crispy, about 5 minutes, turning once. Drain on paper towels.
To make succotash, drain off most of the bacon fat from the skillet, leaving a thin layer. Add 2 tablespoons butter and onions and cook for 4 minutes. Add haricot verts and cook for 5 minutes. Add remaining 2 tablespoons butter and corn and cook for 2 minutes. Season, to taste, with salt and pepper. Keep warm.
To make the patties, place sirloin, chuck, corn chips, salt, and pepper in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last 3 minutes of grilling, place a slice of smoked cheddar cheese on each patty. Also, during the last few minutes of grilling, place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each bun bottom, place a generous amount of succotash, a cheese-topped patty;, two slices of bacon, and an equal amount of popcorn. Add the bun tops and serve.
Makes 6 burgers.