Monday, March 30, 2015

St. Patty (Paddy) Cheeseburgers with Cabbage on Rye

So this recipe came up on St. Patrick's Day. I cringed at the "Patty" not "Paddy" but got over it. Maybe it is a play on Burger Patty. Who knows? I liked these better than D did. Neither of us tasted the bacon.

We would have again, but we would make some changes to improve the flavor and to reduce the calories. Reduce the beef to 1 pound, use 4 pieces of bacon and just put on top, not mix. Also as a leftover, the cabbage dressing lost a bit of flavor. So add some more vinegar the next day.

But we would have again. We had with Tater Tots.

St. Patty  (Paddy) Cheeseburgers with Cabbage on Rye

Adapted from Jamie Purviance from Weber

Serves: 4
Prep time: 30 minutes, plus 1 hour to freeze the bacon | Grilling time: 8 to 10 minutes
Special equipment: grill-proof griddle

Photo by ALB
2 tablespoons mayonnaise (used low-fat Hellman's)
1 tablespoon cider vinegar
½ teaspoon dried dill weed
Kosher salt (used 1 tsp)
Freshly ground black pepper (used 1/4 tsp)
1 cup coarsely grated green cabbage
3 thin slices lean, meaty bacon, frozen then finely chopped
1½ pounds ground chuck (80% lean) (used 90%)
8 small slices rye bread (used Pepperidge Farms Jewish Rye)
4 slices sharp cheddar cheese (used Sargento Sharp Cheddar Slices)
Mustard (optional)

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.

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.

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

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.

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

Nutritional Information (From My Fitness Pal)
Calories: 593; Total Fat: 32g; Saturated Fat: 13g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Trans Fat: 1g; Cholesterol: 152mg; Sodium: 1069mg; Potassium: 605mg; Total Carbohydrate: 32g; Dietary Fiber: 5g; Sugars: 3g; Protein: 51g

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