Crazy Burgers Food
CRAZY BURGER
Steps:
- For the Southern slaw: Add the cabbage, jalapeno, mayonnaise, white vinegar and sugar to a large bowl and toss to combine. Season with salt and pepper. Set aside until ready to serve.
- For the burger: Place a large saute pan over medium heat. Once the pan is hot, add the olive oil followed by the onions and saute until just starting to brown, about 3 minutes. Add the agave and balsamic vinegar and toss to combine. Cook for about 10 minutes or until they reach your desired caramelized color. Set aside until ready to serve.
- Divide the beef into 8 even sections and form into patties. Sprinkle the patties on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 2 ounces canola oil. Let get hot, then add the patties and cook 5 minutes per side or until they reach your desired doneness, frying in batches and adding oil as needed. Remove the patties from the skillet and top each with a slice of American cheese.
- Fry the eggs over-easy in the same skillet over medium-high heat, about 4 minutes.
- Place some mayonnaise on the bun bottoms and tops. Add 2 cheese-topped patties, a fried egg, onions and slaw to each, and finish with the bun tops. Serve.
JAMAICAN ME CRAZY BURGERS
Build a Better Burger Contest, 1st prize winner, 1997, Mary Lou Newhouse, South Burlington, Vermont.
Provided by ratherbeswimmin
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to med-high.
- Make the mayonnaise: combine all the Coconut Mayonnaise ingredients in a bowl; stir to combine; cover and refrigerate until ready to serve.
- Make the chutney: combine the duck sauce, salsa, and banana in an 8-inch fire-proof skillet; place on the grill rack and cook, stirring, until thickened-about 5 minutes.
- Remove from heat, stir in the chopped tomatoes, cover, and refrigerate until serving.
- Make the patties: combine the beef, bell pepper, green onion, soy sauce, allspice, thyme, and cayenne.
- Handle as little as possible but combine mixture well.
- Divide mixture into 6 equal portions; form into patties to fit rolls.
- When the grill is ready, brush grill rack with oil; place the patties on the rack, cover, and cook, turning once, until done to preference-5-7 minutes on each side for medium.
- During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
- Assemble burgers: spread mayonnaise over the cut sides of the roll tops; on each roll bottom, place ½ cup watercress, a patty, and an equal portion of the chutney; add the roll tops and serve.
Nutrition Facts : Calories 567.3, Fat 27.9, SaturatedFat 8.6, Cholesterol 82.2, Sodium 878.7, Carbohydrate 50.5, Fiber 3.1, Sugar 6.3, Protein 28.7
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