Oklahoma Bounty Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

Oklahoma is home to many different indian tribes. I wanted to create a recipe that had traditional native american flavors. I did a lot of research on native american recipes, so on my burger I made a salad that uses an indian salad dressing recipe, except I swapped out the sunflower seed oil for olive oil. And then there is the corn in the cornbread.


2 Lbs ground chuck
salt and pepper to taste

Cornbread Dressing
1 1/2 C. slightly crumbled cornbread
1/4 C Olive oil
3 T Red Wine Vinegar
1 T. Diced Jalepeno
2 T Chopped fresh cilantro
1 clove finely chopped garlic
3 T Finely diced red onion
3 T Chopped tomato
Salt & Pepper to taste

1/3 c olive oil
1/3 c vinegar
3 T. real maple syrup
3/4 t salt
1/4 t pepper
1 1/2 c shredded lettuce

6 slices cheddar cheese
6 onion rolls
6 T butter or margarine
12 slices pre-cooked bacon from pkg.


Pre-heat gas grill to med-high heat

Mix ground chuck with salt and pepper. Form into 12 patties. Set aside.

Cornbread Salad.
Mix together all cornbread salad ingredients.

Top six patties iwth 1/4 C. cornbread salad. Place remaining six patties on top and seal edges.

Grill burgers for 5-7 minutes per side for medium, only turning once. Adjust cooking time for preference. Add a slice of cheese to each burger for the last two minutes of cooking.

Place bacon on grill for 1-2 minutes to heated through.

Butter top and bottom of buns and toast on grill for 2-3 minutes, until lightly browned.

Wisk together the vinegar, oil, maple syrup, salt and pepper. Add lettuce and toss to coat.

On the bottom buns add two slices of bacon to each. top with burger pattie, followed by the salad. Add top bun. enjoy.