PULLMAN CAR DELICIOUSNESS
Something wonderful called “pin money pickles” became a midwest favorite when they were first used in the rail car venues of the Pullman Railroads.My grandmother learned to make these wonderfully sweet pickles, and has passed the tradition to me. any really good sweet pickle can be substituted, which is what I have done here. The are outstanding on a burger in Chicago, or anywhere else!
2 # ground chuck
1 T prepared horseradish
2 T chopped flat leaf parsley
1 T worchester sauce
2 cloves garlic
1 T sea salt (i like gray salt)
6 pieces thick cut applewood smoked bacon
GLAZED CIPOLLINI ONION JAM
1 T butter
16 oz. Cipollini onions peeled and quartered
1/4 cup dry sherry
1/4 cup Sutter Home white merlot
2 T honey
2 T water
1 t. chopped thyme
1 t. salt
1 t. black pepper
1 t. sherry vinegar
HORSERADISH MUSTARD SPREAD
1/2 cup prepared mayonnaise
3 T grainy dijon mustard
2 T prepared horseradish
2 T capers chopped
2 T flat leaf parsley chopped
2 T vegetable oil for brushing on grill
6 slices English Farmhouse Cheddar
6 onion type Kaiser rolls
3 T softened butter
6 pieces iceburg lettuce
24 best quality sweet pickle chips
Preheat gas grill to medium high. To make the patties, place the ground chuck in a bowl. Add the horseradish, chopped parsley and the worcestershire; crush the garlic with the sea salt to make a paste. Add to the meat mixture. 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 rolls. Place the bacon on a double sheet of aluminum foil and cook on the grill until crisp. Cut each strip of bacon into 2 pieces, wrap in foil to retain heat.
To make the cipollini jam, place an 8″ skillet on the grill. In the skillet melt the butter, saut’e the onions until lightly carmelized. Add the sherry, wine, honey, water and thyme. Bring to a simmer, move the pan to the front of the grill to maintain a simmer, stirring occasionally. Cook until the onions are tender when pierced 10 to 15 minutes. Season with salt and pepper and simmer until the sauce is reduced and thick. Remove from heat and add the sherry vinegar. Cool to room temperature. Add the cooled mixture to the bowl of a food processor. Pulse until the mixture is a jam consistncy, but not totally smooth.
To make the horseradish mustard spread, place prepared mayonnaise in a mixcing bowl. Add the Dijon, horseradish, capers and chopped parsley. Refrigerate until set.
Brush the preheated grill with oil. Place the patties on the rack, cover and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue griling until done to medium about 5 minutes. During the final few minutes of cooking, add the cheese to the burgers. Spread each roll top and bottom with some of the softened butter. Lightly toast the rolls butter side down on the grill rack.
To assemble the burger, place a generous amount of the horseradish mustard spread to the bottom of the roll. Place the iceburg lettuce, 4 of the sweet pickles, the cheese topped burger, then the bacon and then a scoop of the onion jam. Place the top of the buttered roll on top.