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Author Notes: This past weekend I was perusing some recipes I had saved in my favorites folder and I decided to try The New Englandah Burgah, made up by Chef Jason. You can find that recipe here on food52. It got me thinking what my regional burger would be. Slap dab in the middle of Pennsylvania, surrounded by farms, with the Amish not very far away. What would our burger look like? —Dabblings
The pennsylvania Dutch Burger
- 1 pound of ground beef
- 1/4 of a small sweet onion; chopped finely
- 1/2 teaspoon salt
- 1/4 teaspoon pepper; freshly ground
- 4 slices of bacon
- 4 slices of Swiss cheese
- Zucchini slaw (Recipe to follow)
- Mustard ( I used a homemade mustard but you can use whatever your favorite is)
- 4 Pretzel rolls; halved and with a part of the insides picked out to make room for the burger and toppings. (If you don't want to make these, or can't get them anywhere, you could...in a pinch... hang your head in sorrow and use a potato roll. But, it won't
- Get your grill going. Get it going hot, you are going to be making some burgers here.
- In a medium bowl mix the ground beef, onion, salt and pepper. Form the mixture into 4 patties and set aside. Note: If you make a well in the center of your burger when you are forming the patty it will grill up to be a nice flat burger instead of a poofy hockey puck.
- Cook the bacon until crisp in a skillet. Set the bacon aside on a paper towel lined plate.
- Grill your burgers to your preference. I grill 4 minutes on the first side, then I flip the burgers and cook them on the second side for 3 minutes. Once the burgers have cooked for the 3 minutes I put the bacon and then the cheese on top of the burger. I let them cook for an additional minute until the cheese is melted. Remove the burgers from the grill.
- Assemble the burgers. Slather the bottom side of the pretzel roll with mustard. Top with the burger. Then put the zucchini slaw on the burger. Put the top of the pretzel roll on. Serve with a side of the zucchini slaw. Iced tea would go nicely here. Enjoy.
Zucchini Cole Slaw
- 2 tablespoons of miracle whip
- 1 teaspoon of sugar
- Pinch of salt
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of yellow mustard
- 2 tablespoons of milk
- 2 cups of zucchini; shredded
- 1 carrot; shredded
- 1 medium bulb of fennel; shredded
- 2 tablespoons raisins
- 1/4 cup of pineapple; diced (fresh is best but canned works fine)
- Put the miracle whip, sugar, salt, apple cider vinegar, yellow mustard, and milk together in a bowl. Whisk to combine. It will look a little curdled, but it will smooth out. You want it to have the consistency of thick cream. If it is too thick add a little more milk to thin it out.
- Combine all of the vegetables and fruit into a bowl. Add the dressing. Fold everything together.
- Place in refrigerator until ready to serve. It is good right away if you're in a pinch but it's better after an hour of sitting in the refrigerator.
- This recipe was entered in the contest for Your Best Pub Food
The Best Vegan Cookbook Tips
Better "bacon," tofu's texture, and more
The best vegan cookbook tips.
Blend your plums—seriously.
It's time to travel.
Burnt Toast: Episode 11
Off to market.