Ingredients (2 burgers):
2 pieces Euro-Bake 7658 Jalapeno Cheddar Loaf or Brioche Sandwich Bun - sliced
2 Ground Beef Patties (80/20), grilled
Dry Rub (recipe follows)
1 small jar Prepared Pepper Jelly or Chili Jam (recipe follows)
Cole Slaw (recipe follows)
Lettuce leaves, rinsed
½ small Purple Onion, thinly sliced
Generously apply dry rub to Ground beef patties 30 minutes or more before grilling.
Chargrill or toast Jalapeno Cheddar Burger Buns.
Smear pepper jelly or chili jam on bottom halves of buns, followed by lettuce. Place beef patties next. Top with coleslaw and purple onion.
Add top halves of bun. Makes 2 burgers. Enjoy!
2 ½ teaspoons Light Brown Sugar
1 teaspoon Ground Black Peppercorn
½ teaspoon Ground Green Peppercorn
½ teaspoon Paprika
½ teaspoon Garlic Salt
¼ teaspoon Course Sea Salt
Using a pestle and mortar, combine ingredients and grind the rub.
1/3 cup Red Chilies, seeded
1/3 cup Mixed Peppers, seeded
1 ½ cups Granulated White Sugar
1 ¼ cups Apple Cider Vinegar or Red Wine Vinegar
1 ounce Pectin
Cut seeded chilies and mixed peppers into about 4 pieces.
Pulse in a food processor until finely chopped, set aside.
In a small saucepan, dissolve the sugar in vinegar over low heat
Add the chopped chili and pepper mix to the saucepan and bring to boil.
Leave on a low boil for ten minutes. Do not stir.
Remove from heat , add pectin and cool.Once cooled and the chili pieces are suspended in the jelly, ladle into sterilized jam jars.
Makes 1-2 jars depending on size.
*** Also, you can substitute a good prepared pepper jelly
½ cup Red Cabbage, finely sliced
½ cup Green Cabbage, finely sliced
1/3 cup Carrots, grated
2 tablespoons White Sweet Onion, finely chopped or grated
1/3 cup Mayonnaise
1 ½ tablespoon White Wine Vinegar
1 tablespoon Fresh Parsley or Chives, chopped
In a small bowl, combine the mayonnaise and vinegar.
Add the rest of the ingredients and stir.
Refrigerate until ready to use.