Recipes

St. Patty Cheeseburgers with Cabbage on Rye

Preparation & Cooking Time: Prep time: 30 minutes, plus 1 hour to freeze the bacon | Grilling time: 8 to 10 minutes |
Serves: 4

Ingredients

  • Recipe by Jamie Purviance
  • 2 tablespoons mayonnaise
  • 1 tablespoon cider vinegar
  • ½ teaspoon dried dill weed
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup coarsely grated green cabbage
  • 3 thin slices lean, meaty bacon, frozen then finely chopped
  • 1½ pounds ground chuck (80% lean)
  • 8 small slices rye bread
  • 4 slices sharp cheddar cheese
  • Mustard (optional)

    • Method

    1. In a medium bowl mix the mayonnaise, vinegar, dill weed, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and mix well. Cover and refrigerate.

    2. Freeze the bacon slices for 1 hour, and then chop as finely as possible. Mix the bacon, ground chuck, ½ teaspoon salt, and ½ teaspoon pepper, and then gently form four patties of equal size, each about ¾ inch thick and shaped to fit the bread slices or slightly larger. With your thumb or the back of a spoon, make a shallow indention about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

    3. Prepare the grill for direct cooking over medium-high heat (about 400°F) and preheat a grill-proof griddle for about 5 minutes.

    4. Grill the patties on the griddle over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the bread slices on the cooking grates over direct heat, turning once.

    5. Top four bread slices each with mustard (if using), a patty, cabbage, and another bread slice. Serve right away.


    Notes

    Special equipment: grill-proof griddle