Cracked Pepper Saucy Burgers with Napa Apple Slaw and Sesame Onion Rings & a Giveaway!

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

Burger Patties:

1 pound ground sirloin

1 pound ground chuck

1 teaspoon salt

1 teaspoon pepper

¼ cup Saucy Mama Cracked Pepper Marinade

1 Tablespoon Saucy Mama Creamy Garlic Mustard

Creamy Pacific Mustard:

¼ cup Saucy Mama Creamy Garlic 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

½ cup Saucy Mama Pacific Rim Ginger Dressing

1 egg

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

Giveaway will close at midnight on Wednesday, June 21st. You have 2 days to reply and claim your prize. After that, a new winner will be picked.
Congratulations to our winner, Alida!

The Saucy Southern Mama and a Giveaway!

Have you ever had fried potato salad?

I never had before, but let me tell you, it's the perfect addition to this burger! I made a standard potato salad, added Champagne Honey Mustard to the dressing, rolled it in panko and deep fried it! It's creamy and cool on the inside and super crunchy on the outside. Along with the fried potato salad patties, this burger has spicy sweet candied bacon, a sweet heat honey mustard spread, baby arugula salad and a sweet heat burger patty all piled on a brioche bun. You will be full for the rest of the day after this one. I promise!

This is my second entry for the Saucy Mama Blogger Challenge and I'm hoping that one of my entries will win me a spot to compete in the World Food Championships this November. 

If you'd like to get your hands on some of these delicious Saucy Mama products yourself, you're in luck! One lucky reader will get their choice of 3 Saucy Mama Products! (rules at bottom of post) All you have to do is leave me a comment telling me which products you would want if you win. For an extra entry, share this post on Facebook and leave me a comment telling me you did that. Good luck!

The Saucy Southern Mama

Fried Potato Salad Patty

1 pound Yukon gold potatoes, boiled, cooled and cut into 1/4 inch cubes

2 hard boiled eggs, diced

4 Tablespoons minced celery

4 Tablespoons minced red onion

2 Tablespoons sweet pickle relish

1/2 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons mayonnaise

1/4 cup Saucy MamaChampagne Honey Mustard

1/2 teaspoon garlic powder

1 1/2 teaspoon creole seasoning blend

3 Tablespoons flour

1 egg

2 Tablespoons water

1 cup panko bread crumbs

6 cups vegetable oil

 

Bacon

12 slices bacon

3 Tablespoons SaucyMama Champagne Honey Mustard

3 Tablespoons brown sugar

1/4 teaspoon cayenne pepper

Sweet Heat Spread

1/3 cup mayonnaise

3 Tablespoons SaucyMama Champagne Honey Mustard

1/8 cup Saucy Mama Sweet Heat Marinade

Burger Patties

1 pound ground chuck

½ pound ground sirloin

3 large garlic cloves, minced

2 teaspoons kosher salt

5 Tablespoons SaucyMama Sweet Heat Marinade, divided

2 Tablespoons vegetable oil

6 Brioche Buns

Arugula Salad

1 Tablespoon olive oil

1 Tablespoon SaucyMama Champagne Honey Mustard

1 1/2 Tablespoons white wine vinegar

3/4 teaspoon salt

3 cups baby arugula leaves

To make the potato salad patties, in a large mixing bowl combine the potatoes, eggs, celery, red onion, relish, salt, pepper, mayonnaise, Champagne Honey Mustard, garlic powder and 1/2 teaspoon creole seasoning. Stir together until well combined and, using a potato masher, mash slightly until well blended. Using a large ice cream scoop, portion 6 patties onto a small foil lined cookie sheet. Place the cookie sheet in the freezer for about 30-45 minutes or until patties are well chilled and firm enough to handle. To set up the breading station, pour the remaining 1 teaspoon of the cajun seasoning and the flour into a small pie plate and whisk it together. Whisk together the eggs and water in another pie plate and the panko in a third plate. Set aside for later use. Place the vegetable oil in an electric fryer or a large sauce pot fitted with a candy thermometer and bring the oil up to 375 degrees over medium high heat.  While the oil is coming up to temperature and the patties are setting in the freezer, start on the remaining components. 

To make the bacon: Place a cooling rack in a large rimmed cookie sheet and lay the bacon across it. Place the cookie sheet in a cold oven, and set the temperature to 375 degrees. Cook the bacon for 15 minutes. Remove the cookie sheet from the oven and flip bacon pieces over. Brush bacon with the Champagne Honey Mustard and then sprinkle evenly with brown sugar and cayenne. Return to the oven for 10 more minutes, or until bacon is crisp and sugar has melted.

To make the Sweet Heat Spread whisk together the mayonnaise, Champagne Honey Mustard and Sweet Heat Marinade in a small bowl.

Remove the tray of the patties from the freezer, and handling them carefully, dredge first in the flour, then egg mixture and finally in the panko mixture. Place the breaded patties in the hot oil carefully and fry for 3-5 minutes, or until browned and crisp. Remove the patties from the oil and drain on a paper towel lined tray.

To make the Burger Patties, add the ground chuck, ground sirloin, garlic, salt and 2 Tablespoons of the Saucy Mama Sweet Heat Marinade 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. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning only once, about 3-4 minutes per side for medium-rare. During the last 3 minutes of cooking, brush the patties with the remaining 3 Tablespoons Sweet Heat Marinade. 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.

 For the arugula salad, whisk together the olive oil, Saucy Mama Champagne Honey Mustard, vinegar and salt in a medium bowl. Gently toss the arugula leaves in the dressing and set aside.

To assemble the burgers, spread each side of the buns with sweet heat spread. Top each bun bottom with an even amount of the arugula salad. Place a burger patty on top of that and then top with two pieces of bacon. Place a potato salad patty on top of the bacon slices and the top half of the toasted bun. Serve immediately with lots of napkins!

For the contest: Winner will be selected using random.org on June 3. Winner is allowed to choose 3 products (except olives) of their choice.
Congratulations Susan Christy! You are the winner of the giveaway!!

The Saucy Senorita

Let me introduce you to The Saucy Senorita. I created this beauty for a contest in the hopes of winning a spot to compete in The World Food Championship cook-off in November. The lovely people at Saucy Mama sent me a box of their delicious mustards, dressings and marinades to work with and I had so much fun using them in my entries! My first submission uses three of their products in a burger that has Southern and Mexican flair!

Fried Green Tomatillos, Chipotle Mustard Brown Sugar Bacon, Poblano Ranch Spread and Lime Chipotle Burger Patties are sandwiched between buttery soft Brioche Buns for a sweet and spicy burger that I hope will knock the judges sombreros off!

Be sure to come back Wednesday to check out my second submission and to enter a giveaway to win some of these sauces for yourself!

The Saucy Senorita

Bacon

8 slices bacon

¼ cup Saucy Mama Chipotle Mustard

2 Tablespoons brown sugar

Poblano Ranch Spread

1 cup packed cilantro

¼ cup crumbled Cotija cheese

½ cup Saucy Mama Poblano Ranch Dressing

Fried Green Tomatillos

4 cups vegetable oil

½ cup all-purpose flour 

1/8 cup masa

1/2 cup beer

2 Tablespoons Saucy Mama Lime Chipotle Marinade

3 large tomatillos, sliced into ¼-inch thick rounds

½ teaspoon salt

Burger Patties

1 pound ground chuck

½ pound ground sirloin

2 large garlic cloves, minced

2 teaspoons Kosher salt

½ cup Saucy Mama Lime Chipotle Marinade

2 Tablespoons vegetable oil

4 Brioche Buns

Heat a gas grill to medium-high heat.

To make the bacon, place a cooling rack in a foil-lined large rimmed cookie sheet and lay the bacon across it. Place the cookie sheet in a cold oven, and set the temperature to 375 degrees. Cook the bacon for 15 minutes. Remove the cookie sheet from the oven and flip bacon pieces over. Brush bacon with Chipotle Mustard, and then sprinkle evenly with brown sugar. Return to the oven for 10 more minutes, or until bacon is crisp and sugar has melted.

To make the Poblano Ranch Spread, place the cilantro, Cotija cheese and Poblano Ranch Dressing in a mini food processor and process until smooth. Set in the fridge to chill.

To make the Fried Green Tomatillos, place the vegetable oil in an electric fryer or a large sauce pot fitted with a candy thermometer and bring the oil up to 360 degrees over medium-high heat. In a small mixing bowl, place 2 Tablespoons of the flour. In another small mixing bowl, whisk together the remaining flour, masa, beer and Chipotle Marinade. Dredge the tomatillo slices in the flour, then batter mixture and carefully place in the hot oil to fry for 3-5 minutes, or until browned and crisp. Remove from the oil and drain on a paper towel lined tray. Sprinkle with salt. 

To make the Burger Patties, add the ground chuck, ground sirloin, garlic, salt and half of the Lime Chipotle Marinade into a large mixing bowl. Mix until well blended, handling as little as possible to avoid overworking. Shape into 4 patties to fit the bun size. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning only once, about 3-4 minutes per side for medium-rare. During the last 3 minutes of cooking, brush the patties with the remaining Lime Chipotle Marinade. 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 bun top and bottom with Poblano Ranch Spread. Place a burger patty on top of each bun bottom and then top with two pieces of bacon. Place fried green tomatillo slices on top of the bacon and then the top half of the toasted bun. Serve immediately with lots of napkins!

Little's Lunches 23 and the Giveaway Winner!

Happy Monday! I hope y'all had a great weekend!

Here's what was in our lunchboxes this week:

 Monday: Black Beans, sandwich thin wedges, green bean salad, ranch, shredded carrots, cucumbers and pickles

 Tuesday: Carrot Apple Bread, baby carrots, olives, chicken salad, crackers, ranch, dried cranberries and coconut bites

 Wednesday: Pita wedges, cheese, sunflower seeds, chicken salad, green beans and yogurt

 Thursday: Pita wedges, cheese, hard boiled egg, green beans and yogurt

Friday: Hard boiled egg, Mini-letta Swirls, cucumbers and red bell peppers with basil (right now, M is obsessed with basil and is literally putting it on everything), peaches, mixed nuts and chicken salad

And now for the giveaway!! Thanks so much to everyone that entered!

The winner is Michelle Kusma!! Congratulations!

 

 

 



Central Park, The Met and my first ever Giveaway!!!

Anyone that knows me is fully aware of how I loathe exercise of any kind. I will avoid it at all costs, so I was utterly shocked at how our walk through Central Park on our last morning in New York turned out to be one of the highlights of our trip. It was an absolutely gorgeous day and it actually felt and looked like fall! At my house we're sweating and dealing with drought so it was a really nice change of pace to bundle up in boots and a jacket and stroll along gorgeous walkways of yellow, orange and red leaves!

I personally had never understood why people would tell me to go to Central Park in the first place. Clearly all I am interested in when I am on vacation is eating, not walking. I didn't know what Louis was thinking suggesting we walk through the park on our way to The Met but as soon as you get a few feet in, it's like the busy noise of the city just melts away

and you're left staring at geese and gorgeous trees and fountains and old people doing exercise classes. I was so glad I wasn't doing that!

 So after all that exertion I felt totally justified hitting up Shake Shack for lunch

It was so so good

We both got the smoke shack (I got a single and Louis got the double) and we split an order of fries. The smoke shack is a cheeseburger topped with applewood smoked bacon, chopped cherry peppers and shake sauce. The sauce and cherry peppers totally made the burger and I can't wait until the Austin location opens so I can go and compare them!

 After stuffing ourselves we made our way, in the dirtiest cab to ever grace the face of the earth, to the Met

I was completely floored by just how huge the museum actually is! And, the entrance fee is "optional" so that everyone has access to the museum. I personally thought that was pretty awesome. We stayed the longest time in the Egyptian and Roman areas but quickly realized that we'd need a few days to be able to see everything

Taking a little break on the rooftop was just stunning and the bar up there was a bonus I was excited to see!

 I know this is random, but how cute is the little seating areas that I saw at our hotel?! I totally need to recreate this. Or pay someone to do it, since my crafting gene is broken. Before heading to the airport we stopped at The Common at the hotel and grabbed a quick bite since airport food is the worst excuse for food ever. I got the Lobster Gumbo and Triple Cooked Duck Fat Fries (if you're keeping track, yes, this is my forth order of fries on this trip)

 The fries were fabulous (obviously) and the gumbo was good. It was very thick and the roux was lighter than what I make, but it was still good. We said goodbye to the Hudson and headed home

Every time I come home from a long trip I am reminded that there's no better welcome home than the one from your dogs!

Roux and Beignet missed us way more than the kids did!

 I had such a fabulous trip I wanted to share a little piece of it with you!

I brought back an extra goodie bag from the Wine and Food Festival that I will send to one lucky reader! It's full of a ton of fun things that I hope you love!

To enter the giveaway all you have to do is scroll up to the top right column and "follow by Email" and come back leaving a comment telling me you did! For a bonus entry, share the giveaway on Facebook and come back leaving an additional comment telling me you did that. If you are already following by email, simply leave me a comment saying so. Good Luck!!

 

WooHoo!! Congrats Jenn Tidwell, you won!!

 

Winner must have a U.S. shipping address and will be chosen Saturday November 1, 2014 at 11:59pm.  The winner will be chosen at random using Random.org and announced at the top of this post. The winner will also be notified via email; if the winner does not respond within 48 hours, another winner will be selected.