Memories Of Grandma’s Canning Burger
Ingredients
- For the Rhubarb Barbecue Sauce:
- 2 Cups rhubarb, sliced
- 1 Cup water
- 5 Tablespoons brown sugar
- 3 Tablespoons sugar
- 1 Cup ketchup
- 1 Tablespoon Dijon mustard
- 2 Teaspoons Worcestershire sauce For the Quick Pickled Veggies:
- 1/2 Cup carrots, julienned
- 1/2 Cup English cucumber, julienned
- 1/2 Cup icicle radishes, julienned
- 1/2 Cup red onion, thinly sliced
- 1 1/2 Cups water
- 1 1/2 Cups white vinegar
- 1 Cup sugar
- 3 Teaspoons kosher salt
- 4 Cups ice For the Burger Patties:
- 2 Pounds ground chuck beef
- 1/4 Cup frozen butter, grated
- 1/2 Cup white onion, grated
- 3 Tablespoons chopped fresh basil leaves
- 2 Teaspoons seasoned salt
- 1 Teaspoon fresh ground black pepper
- 2 Tablespoons vegetable oil To Serve:
- 12 Slices Havarti cheese
- 6 Good quality potato rolls
- 1 Cup fried shoestring potato sticks
- 12 Leaves baby red leaf lettuce, washed and dried
Instructions
- 1. To make the burger patties, gently combine chuck, butter, onion, basil, seasoned salt and pepper
- 2. Divide into six portions, and form each into a 3/4-inch thick patty, a little larger than the burger rolls
- 3. Brush each patty with two tablespoons of rhubarb barbecue sauce (reserve one bowl of barbecue sauce for later)
- 4. Brush grill grate with vegetable oil
- 5. Grill the burgers, turning once, until medium rare, about 3 minutes per side
- 6. After turning the burgers, top each patty with two slices of cheese
- 7. Arrange the rolls, cut sides down, around the edges of the grill to toast for one minute
- 8. Remove burger patties and rolls from grill and place on platters
- 9. To assemble the burgers, place toasted roll bottoms on serving platter
- 10. Top each with a leaf of lettuce
- 11. Set a burger patty on top of each roll bottom
- 12. Top with a mound of pickled vegetables and an even amount of shoestring potatoes
- 13. Spread the top halves of the sandwich rolls with an even amount of reserved rhubarb barbecue sauce and close the burgers
- 14. Enjoy burgers outside while listening to the loons and other sounds of a Minnesota summer evening, accompanied by a glass of Sutter Home Riesling.