TAVERN BURGER
Serves 1
INGREDIENTS
½ Pound Ground Chuck
¾ teaspoon Kosher Salt
½ teaspoon Coarse Grind Black Pepper
3 Tbsp. Chili (Recipe Follows)
2 tsp. Onions – Chopped ½ ”
1 Tablespoon Coleslaw (Recipe Follows)
2 Tbsp. Butter, unsalted, melted
1 Each Sesame / Wheat Bun
1 teaspoon Ketchup
1 teaspoon Mustard
4 Each Pickle Chips. Sliced ¼”
PROCEDURE
1. Place the burger on the grill and sprinkle with salt and Pepper Mix.
2. Cook burger to proper temperature.
3. Butter both halves of the bun and place it on the grill and toast evenly.
4. When burger has reached the proper doneness; place burger on bottom bun, ladle 1 ounce of chili on burger. Top with chopped onions and coleslaw.
5. Assemble the top bun with ketchup, mustard and pickle chips, place on burger. Spear with a toothpick.
6. Place the burger on a large round plate. Garnish with a pickle wedge
CHILI
INGREDIENTS
1 Pound Ground Beef
¾ Cup Salsa
2 Tablespoon Lawry's Taco Seasoning
PROCEDURE
1. In a sauce pot, place ground beef and cook until done. Drain excess grease.
2. Add salsa and Taco seasoning. Cover and simmer for 15 minutes. Check and stir periodically to keep meat from burning.
3. Cool down, store and refrigerate.
COLESLAW
INGREDIENTS
8 oz. wt. Cabbage, coarse shredded
½ Cup Carrots, finely shredded
1 Cup Mayonnaise
2 Tablespoon Sugar
¾ teaspoon Kosher Salt
1 Tablespoon White Vinegar
½ teaspoon White Pepper
PROCEDURE
1. In a mixing bowl, add chopped cabbage and carrots and toss.
2. Mix mayonnaise, sugar, salt, white vinegar and white pepper separately in another mixing bowl.
3. Pour dressing into cabbage and carrot mix.
4. Store and refrigerate.
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