I'm so excited to share with you my entry for Saucy Mama's 2017 Blogger Contest! It's a delicious Asian spin on a burger using the amazing Saucy Mama products that they so generously sent to me to play with. They're so generous, in fact, that they are sending one lucky reader one (1) package featuring three Saucy Mama products (except olives & Apricot Ginger Mustard) as an audience prize! You can receive up to 3 entries in the Giveaway:
1) Go to Saucy Mama and leave a comment telling me which 3 sauces you would choose
2) Follow me on Instagram here and come back leaving me a separate comment telling me you did
3) Share this post on Facebook and leave a separate comment telling me that you did
That's it! Good luck!!
Cracked Pepper Saucy Burgers with Napa Apple Slaw and Sesame Onion Rings
1 pound ground sirloin
1 pound ground chuck
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon Saucy Mama Creamy Garlic Mustard
Creamy Pacific Mustard:
1 Tablespoon Saucy Mama Pacific Rim Ginger Dressing
2 teaspoons Asian chili garlic sauce
1/3 cup mayonnaise
Napa Apple Slaw:
3 Tablespoons Saucy Mama Poppy Seed Dressing
3 Tablespoons Saucy Mama Miso Orange Dressing
1 Tablespoon orange juice
2 ½ cups thinly sliced napa cabbage
2 cups julienned granny smith apple
½ cup thinly sliced green onion
1/3 cup chopped cilantro
Sesame Onion Rings:
6 cups canola oil
2 cups sesame snack sticks
½ cup flour
1 large sweet onion, cut into ½ inch thick rings (you will need at least 18 rings)
2 Tablespoons canola oil
6 Brioche or Hawaiian style hamburger buns
Heat a gas grill to medium-high heat.
To make the burger patties, add the sirloin, chuck, salt, pepper, Cracked Pepper Marinade and Creamy Garlic Mustard to a large mixing bowl. Mix until well blended, handling as little as possible to avoid overworking. Shape into 6 patties to fit the bun size. Cover with plastic wrap and set aside.
To make the Creamy Pacific Mustard, whisk together the Creamy Garlic Mustard, Pacific Rim Ginger Dressing, Asian chili garlic sauce and mayonnaise in a small mixing bowl until smooth. Set in the fridge to chill.
To make the Napa Apple Slaw, whisk the Poppy Seed Dressing, Miso Orange Dressing and orange juice together in a medium mixing bowl until smooth. Add the napa cabbage, apple, green onion and cilantro and toss gently to evenly coat. Set in the fridge to chill.
To make the Sesame Onion Rings, begin by heating the canola oil to 350 degrees in a large, high-sided frying pan fitted with a candy thermometer over medium-high heat. Put the sesame snack sticks and half of the flour in the bowl of a small food processor and pulse until the mixture resembles fine breadcrumbs. Pour the mixture into a shallow pie plate. Place the remaining flour in a separate shallow pie plate. In a third pie plate, whisk together the Pacific Rim Ginger Dressing and the egg. Dredge the onion rings first in the flour, then the egg mixture and finally in the sesame flour until all the onion rings are generously coated. Working in batches, gently lower the coated onion rings into the hot oil and fry for 2-3 minutes per batch, or until browned and crisp. Remove from the hot oil and allow to drain on a wire rack set in a large sheet pan.
Brush the grill rack with oil. Place the burger patties on the rack, cover and cook, turning only once, about 3-4 minutes per side for medium-rare. During the last 2 minutes of cooking, place the buns cut side down on the outer edges of the rack to toast lightly, watching very closely to avoid burning.
To assemble the burgers, spread each toasted cut side of the buns with Creamy Pacific Mustard. Top each bun bottom with an even amount of the Napa Apple Slaw. Place a burger patty on top of that, and then top with 3 or more sesame onion rings. Add the bun tops and serve immediately.
Makes 6 burgers