Updated: Apr 24
I absolutely love these burgers. I usually make them as sliders and they are super simple and delicious. The burger recipe is adapted from Cindy Pawlcyn, Big Small Plates, the dressing and Erasto’s Coleslaw (See this site) are exact reproductions.
For more recipes from this book click here.
1 lb ground beef, 10%, or a mix of ground beef and ground lamb 50:50
2-3 garlic cloves, crushed or finely diced
1 teaspoon ground cumin
2 tablespoons oil cured sun-dried tomatoes, diced fine. It is advisable to add 1 teaspoon of the oil to the meat too. Not sun-dried tomatoes or tomato paste please.
Pepper and salt
Bacon strips, optional but recommended.
Mix all ingredients (except bacon) together and allow to marinate for 1 hour at room temperature or overnight in the fridge.
Hand make sliders (8-10) or burgers (4). Wrap with bacon if using.
Cook on grill or pan or broiler. Cook on a lower heat as you do not want to burn the bacon.
Cheese, Cheddar, Swiss, Pepper Jack, Mozzarella
Onions. I love grilled onions in this burger. When the burgers are almost done, add the thick sliced red or sweet onions to the grill, spray with a touch of oil. Flip after 1 minute.
1000 island dressing, see recipe below.
Savory Hawaii’s rolls or brioche buns.
1000 island dressing.
This is not your average red crap you get in a bottle. So simple to make but ohh, so delicious. You will never go back to the bottled stuff.
1/2 cup mayo
1/4 cup sweet relish
2 tablespoons ketchup
3-4 drops of Tabasco sauce or other vinegar based mild hot sauce
2 drops Worcestershire sauce
1 tablespoon parsley, finely diced
1 tablespoon cognac or brandy (do not avoid)
Mix well together and allow the flavors to mingle and mellow for 1 hour at least. Will keep for 1 week in fridge.