Source (Teriyaki Burgers): Inspirations. The Fresh Market. May 2010. p.2
Source (Deep-fried Pickles with Mustard Sauce): Food Network Magazine. June 2010. p.182
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| Teriyaki Burgers and Deep-fried Pickles with Mustard Sauce |
1lb ground sirloin
1/2lb ground pork
1/2c red onion, finely chopped
4slices bacon, cooked and crumbled
1 egg, slightly beaten
1/2c TFM Panko Bread Crumbs
3/4tsp TFM Anything Goes spice rub
2tbsp spicy brown mustard
4tbsp TFM Truly Hawaiian Teriyaki Sauce
1/4c Vegetable oil, for brushing the grill rack
6 seeded hamburger buns, split
6 fresh pineapple rings, thinly sliced
3tbsp fresh cilantro, chopped
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the sirloin, pork, onion, bacon, egg, bread crumbs, garlic, pepper, spice rub, mustard, and teriyaki sauce in a large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form patties, slightly larger than bun size.
When grill is ready, brush grill rack with vegetable oil. Place patties on rack, cover, cook, turning once, until done (165F), about 7 minutes on each side. Grill pineapple rings after turning burgers, about 2 to 3 minutes on each side. During the last few minutes of cooking, place buns, cut side down, on the outer edges of rack to toast lightly.
To assemble burgers, on each roll bottom, place a burger and a grilled pineapple ring. Brush bun tops with teriyaki sauce, sprinkle with 1/2tbsp of cilantro and serve.
Yield: 6 burgers
*Recipe (Deep-fried Pickles)
1 red onion, finely diced
3tbsp spicy brown mustard
1 1/2tbsp yellow mustard
3tbsp mayonnaise
1/2tsp paprika
3/4tsp garlic powder
Kosher salt
Vegetable oil, for frying
6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
2c salted mini pretzels
2 large eggs
1/2c all-purpose flour
Celery salt, for sprinkling (optional)
Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel. Put the pretzels in a large resealable bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the eggs in a shallow bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired.
Serves: 4-6
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Difficulty: Easy - If you can measure and mix, you can make these burgers. Breading and frying pickles doesn't take much culinary intelligence either...The recipes are detailed and walk you through the process sufficiently to make these two recipes successful.
Accessibility: Limited Specialty- Most of the ingredients needed for these recipes can be purchased at a typical grocery store. Panko breadcrumbs can be found in the ethnic aisle in your grocery store. However, as the Teriyaki Burgers are "brand specific" some of the ingredients need to be purchased at a Fresh Market location. Although I have labeled this recipe as "limited specialty," it is merely a formality. I believe a good cook is able to adapt a recipe based on what is available. If there is not a Fresh Market near you, substituting ingredients will work just fine. The spice rub used in this recipe is a mixture of sea salt, sweet paprika, sugar, cumin, fennel, brown sugar, coriander, mint, red chili flakes, cinnamon, cloves, and cayenne pepper. Creating your own mix would not only work for this recipe but could be used for steaks or ribs, too.
Visual Appeal: The burgers looked and felt juicy and there was some good carmelization on the burgers from the teriyaki sauce in the burger mix. Fried crispy, the pickles were a beautiful golden brown and had a nice crunch.
Overall Taste: Without much added salt, the burgers tended to be a sweeter than I would typically eat but they were extremely flavorful and fulfilled my periodic need for teriyaki flavor. The combination of pork and sirloin in the burger likely contributed to the moistness, as I do not give myself much credit as a griller. The pretzels on the pickles provided the salty contrast to the sweetness of the burgers and the heat of the mustard sauce provided an additional flavor element. The deep-fried pickle recipe was adapted some with the addition of bread-and-butter pickle chips. The flavor was much more distinct than the dill pickles used.
Overall Experience: Deep-fried food is something I generally try to stay away from. However, deep-fried pickles -of all things- seemed to be a natural side dish to accompany a burger of most varieties. Deep-fried pickles have made it onto my plate once before and strangeness of the dish intrigued me the same this time around as the first. I am always pleased with recipes that I feel are a success (i.e. taste and look good) and this paid dividends for the little work required. Good for a Saturday night or Sunday afternoon football game.
Additional Notes: I think I've said as much as I wanted to say. Good and Good. Simple but good. Oh yeah..."yellow mustard" actually means prepared yellow mustard, not ground mustard powder. Oops.
*The recipe and instructions for this recipe have been reported to maintain the original instruction and is not an original recipe and belongs to the source indicated. This post has been prepared as a review only and with no intention to take credit for this recipe. This recipe has been reviewed without instruction or influence by the parties or companies mentioned therein.
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