Classic All American Burger With Fried Sweet Pickles Recipes

CLASSIC AMERICAN BURGERS

Steps:

• 1. Cook Morningstar® Farms Grillers Prime® Veggie Burgers according to package directions. Immediately top each burger with one slice of cheese, if desired. Let stand for 1 minute to allow cheese to melt.
• 2. Place one lettuce leaf on each bun bottom. Top with burgers, pickles, tomato slices, onion rings and bun tops. Serve with ketchup and mustard, if desired.
• ON THE GRILL:
• Preheat grill
• Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

STATE FAIR FRIED PICKLE BURGER

Steps:

• 1. Heat 2 inches of vegetable oil in a deep, heavy pan until oil reaches a temperature of 350 degrees F.
• 2. Combine flour, baking powder and garlic powder in a shallow bowl. Beat egg in separate bowl.
• 3. When oil comes up to temperature, dip Vlasic® Ovals Hamburger Dill Chips in egg and then in flour mixture and add to oil. Cook until golden brown, flipping over while cooking, about 2 minutes.
• 4. Set aside on a paper towel to drain.
• 5. Heat 2 teaspoons vegetable oil into a separate cast iron or fry pan and heat until oil shimmers. Add burger to pan.
• 6. While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
• 7. Cook burger to desired doneness and turn off heat. Lay American cheese on burger and cover pan until melted.
• 8. On bottom of bun, layer lettuce, tomato and burger. Top with ranch dressing, fried pickles and top of bun.
• 9. Serve additional fried pickles on the side.

QUICK SWEET PICKLES

Steps:

• Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.
• In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.

HINES' CLASSIC BURGER

Steps:

• Preheat the oven to 375 degrees F.
• Place the bacon in a single layer on a baking sheet and bake in the oven until crispy, about 15 minutes.
• In a large bowl, combine the beef with the red onions, cilantro and seasoning salt. Mix until just combined. Divide the mixture to form 4 patties. Sprinkle each patty with salt and pepper.
• Heat a grill or grill pan over high heat and grill the burgers to medium-well, about 5 minutes on each side. Top the burgers with 1 slice each of Cheddar and pepper Jack. Transfer the burgers to buns and top each with 2 slices of bacon, 3 pickles, a lettuce leaf and a tomato slice. Serve with mustard, mayo and ketchup.

ALL-AMERICAN BURGERS

Steps:

• Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
• For the fry sauce: Combine the mayonnaise, roasted red pepper puree and adobo sauce in a small bowl and stir together until smooth. Season with salt and pepper to taste. Use right away or cover and refrigerate for at least 1 hour to allow flavors to meld.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
• Grill, covered, until golden brown and slightly charred on the first side, about 3 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, about 4 minutes for medium.
• While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
• Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
• Spread some yellow mustard on the bottom buns and spread some of the fry sauce on the top buns. Place the burgers on the bottom buns. Top with the shredded lettuce and the top buns and serve immediately.