Baconwrappedburgerwithfriedpicklesslaw Recipes

Steps:

• Spread one slice of bread with mayonnaise and the other slice with yellow mustard.
• Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted.
• Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately.

Steps:

• Mix the cabbage or sprouts with the mashed or diced cooked potatoes and season to taste with salt and black pepper.
• Method if using mashed potatoes:.
• Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a spatula.
• Fry over a medium heat for about 8 to 10 minutes or until underside is brown, and the Bubble and Squeak sizzles, bubbles and squeaks! (Sorry, could not resist that!).
• Place a large plate over the pan and turn the pan and plate over so that the bubble and squeak is on the plate.
• Heat the remaining butter in the pan and carefully slide the bubble and squeak back in the pan.
• Cook again over a medium heat until the other side is golden brown.
• Cut into wedges and serve with eggs and bacon for breakfast, or bread and butter for a light snack or supper dish. This is also wonderful as an accompaniment to stews and casseroles.
• Method for diced boiled or roast potatoes:.
• If using diced boiled or roast potatoes, mix all the vegetables together as above, and just fry them in a frying pan together; there is no need to press them down into a cake - stir them regularly to achieve an all over colour; then serve them with a spoon, rather than cut into slices. They still taste the same!

Steps:

• Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes. Drain on a paper towel-lined plate. Serve hot dogs in toasted buns.

Steps:

• For the burger patties: In a medium bowl, mix ground the beef, lamb, pork, 1/4 teaspoon salt and 1/4 teaspoon pepper. Use your hands to form 4 equal-size patties. Lightly sprinkle the outside of the patties with salt and pepper.
• Preheat the oven to 375 degrees F. Heat a grill or grill pan over high heat. Cook the patties until there is a good sear, about 2 minutes, and then turn 90-degrees for 2 more minutes. Flip the patties and repeat.
• Place 1 slice cheese atop each patty and transfer to a sheet tray. Cook in the hot oven until the cheese is melted, about 1 more minute. Remove the patties from the sheet tray and place on wire rack. Allow to rest for a minute while preparing pickles, buns, and toppings for plate.
• For the fried sweet pickles: In a medium saucepan, heat the oil to 350 degrees F. Mix the flour with the salt, chili powder, baking powder, paprika and pepper. Dip all of the pickles in the buttermilk, and then dredge in the seasoned flour and fry in the hot oil. When the pickles float to the surface a nice golden brown, remove from the oil. Immediately place on paper towels and then sprinkle with salt and pepper.
• To assemble the sandwiches: On the bottom half of each bun, spread a tablespoon of mayonnaise, place 1 burger and top with fried pickles. Cover with the top of the bun. Serve with side of ketchup, mustard, onions, tomatoes, lettuce, and dill pickles.

Steps:

• Put the meat in a mixing bowl.
• Heat 2 teaspoons of the oil in a small saucepan or skillet and add half the onions. Cook, stirring, until wilted. Cool briefly.
• Add the cooked onions to the meat. Add the bread crumbs, pickles, garlic, salt and pepper and blend thoroughly with the hands.
• Divide the mixture into four equal portions and shape each into a patty about 1 inch thick.
• Heat the remaining 1 tablespoon oil in a skillet and when it is very hot add the patties. Cook over moderate heat about 5 minutes or until nicely browned on one side. Turn the patties and cook 2 minutes or to the desired degree of doneness on the other side. Transfer the patties to a warm platter.
• Pour off the fat from the skillet and add the butter. When it is hot and melted add the remaining onions. Cook, stirring, until wilted and add the vinegar, stirring. Cook about 45 seconds and stir in the sour cream. Stir and heat without bringing to the boil. Pour the sauce over the patties. Sprinkle with parsley and serve.

Steps:

• BACON:.
• Line a microwave-safe plate with paper towels. Arrange six of the bacon slices in a single layer; cover with paper towels. Microwave on 100 percent power (high) for 1 to 2 minutes or until partially cooked. Drain on paper towels; cool. Transfer to a large resealable plastic bag. In a small bowl stir together brown sugar, coffee, and garlic powder. Add mixture to the bag. Seal bag; shake to coat bacon. Set aside. Repeat with remaining bacon and remaining brown sugar mixture.
• PATTIES:.
• Season beef with salt and pepper to taste, Shape beef into six 3/4-inch-thick patties. Wrap two slices of coated bacon around the each patty; secure bacon ends together with wooden toothpicks. Cover and chill for 30 minutes or up to 24 hours.
• COLE SLAW:.
• in a medium bowl whisk together vinegar, mayonnaise, sugar, Sriracha sauce, and the 1/2 teaspoon salt. Add cabbage, carrot, onion, and parsley, stirring to coat. Season to taste with additional salt and pepper. Cover and chill until ready to serve.
• TO GRILL:.
• For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 16 to 18 minutes or until done (160 degrees F to 165 degrees F)* and bacon is crisp. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Cover and grill as above.).
• TO FINISH.
• Place burgers on bun bottoms. Top each patty with coleslaw and Fried Pickles. Add bun tops.

Steps:

• Heat the grill to medium-high. Put the Tesco Plant Chef Meat-Free Burgers on a baking tray and grill for 4-5 mins each side until golden and crisp. Toast the buns cut-side up alongside the burgers on the tray for the last 2-3 mins.
• Meanwhile, toss the slaw ingredients with some seasoning. Taste, and add a little more lemon or mustard, if you like.
• Spread a little mayo on the burger bun bases, add a tomato slice and a burger. Add a spoonful of the slaw. Top with some rocket or spinach, and add the burger lids. Serve with the remaining slaw on the side.