Makes: 4 servings
Prep Time: 40 minutes Cooking Time: 20 minutes Total Time: 1 hour
For the Patties:
1⅓ lb lean ground beef
4 oz cheddar cheese, small dice
½ red onion, small dice
⅓ cup barbecue sauce
⅓ cup ground peanuts
salt and pepper to taste
Coleslaw:
2 cups finely chopped cabbage
½ cup packed shredded carrots
3 tbs mayonnaise
For the Burger
⅓ cup salted peanuts
1 tbs red wine vinegar
salt and pepper to taste
The Good Stuff:
4 brioche buns, halved
4 sliced black pepper bacon
1 tomato, thinly sliced
½ cup ground popcorn
½ red onion, thinly sliced
3 tbs flour
⅓ cup barbeque sauce
2 tbs mayonnaise
1 tbs ketchup
1. Preheat your grill to medium-high heat.
2. Prepare the coleslaw by whisking the mayonnaise and red wine vinegar together. Add the cabbage, carrots, and peanuts; toss well to coat. Season to taste with salt and pepper. Cover and keep chilled until ready to serve.
3. Make the burgers by combining all of the ingredients together in a large bowl. Season with salt and pepper. Form ⅓ lb patties with your hands, creating as flat of a surface as possible. They should be about ¾ inch thick for the best grilling results. Set aside on a cookie sheet.
4. To make the condiments, take each slice of tomato and coat it with the ground popcorn. Put onto a separate cookie sheet.Take the sliced red onion and flour and mix in a ziplock bag. Toss to coat and remove as much excess flour as you can.
5. Cook the burgers on the grill for about 6 minutes per side. They should feel slightly firm to the touch when they are finished. For the last 3-4 minutes, grill the bacon and brioche buns as well.
6. While the burgers are cooking, heat a small saute pan with a dash of vegetable oil. Saute the tomatoes for about 3 minutes per side and set aside. Wipe the pan clean with paper towel and add about ½ inch of vegetable oil. Heat the oil to medium-high and fry the onions. Season to taste with salt and pepper.
7. Assemble the burger by putting roughly 2 tbs of coleslaw on the bottom bun. Add the burger, bacon, tomato, and fried onions in that order. Serve with extra cole slaw on the side.
Cooking In Red Socks 