Chow Chow Burger (Yields: 4 servings)
• _ lb green cabbage, cored, and quartered (4 cups)
• _ lb green or unripe tomatoes
• 2 red bell peppers, seeded and coarsely chopped
• 1 small onion, coarsely chopped
• _ cup cider vinegar
• _ cup sugar
• _ tablespoon mustard seeds
• 1 _ teaspoons celery seeds
• _ teaspoon turmeric
• _ teaspoon cayenne pepper
• _ cup green onion, sliced
• 2 lbs ground chuck
• Kaiser rolls,split
• _ cup BBQ sauce
• Salt + pepper
Coarsely chop the cabbage in a food processor and transfer to a large heavy sauté pan. Add to the pan the tomatoes, one bell pepper, onion, vinegar, sugar, mustard seeds, celery seeds, turmeric, cayenne and 1 _ teaspoons of salt and cook for 10 minutes over high heat.
Preheat a grill pan or outdoor grill to medium heat.
In a large bowl, combine ground beef, green onions, remaining diced bell pepper, and pepper to taste. Mix lightly until all ingredients are incorporated. Do not salt the mixture until the hamburger patties have been formed and are about to go onto the grill. (Adding the salt to early may cause the meat to cure and give it a different texture.)
Form four evenly sized burgers (see note). Grill the burgers until nicely charred on the outside and cooked thoroughly inside (to an internal temperature of 160˚F. Grill the buns cut side down, until toasted. About two minutes before removing from the heat, place two cheese slices on each burger to melt. Spread the bottom buns with BBQ sauce. Set the grilled burgers on it. Add chopped parsley to the chow-chow before removing it from the stove. Spoon a thick layer of chow-chow on top of burgers. Top with the toasted buns. Serve and have plenty of chilled beer nearby.
Note: Before shaping the burgers, use some water to wet your hands and your working surface so the meat doesn’t stick to your hands or the working surface.
Copyright © 2009 Hubert Keller. All rights reserved.