Prudence Hilburn: Give burgers ‘taste lift,’ super sides
Give your burgers a taste lift. Whether you are grilling burgers for your end-of-the-summer picnic or for a tailgate party, you might like my new flavor of burgers.
Several years ago, I was experimenting with some burger ideas and came up with one that tastes like pizza. Who doesn’t like pizza? Burgers and pizza are a winning flavor combination.
This special grill treat is a combination of ground beef and pork sausage enhanced with a few of your favorite pizza toppings. My new burger is a “supreme” pizza burger, meaning it has just about anything you might want in it, such as onions, bell peppers, black olives and parmesan cheese.
Spread the toasted buns with pizza mayo and then top the burgers with mozzarella cheese and sautéedfresh mushrooms. This is a burger to be remembered for cookouts to come.
The perfect side dish for these burgers would be a plate of fried dill pickles and fried baby corn.
Pizza Burger Supreme
1/4 pound sliced fresh mushrooms
2 tablespoons butter
1 pound ground beef
1/2 pound pork sausage
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/2 cup pizza sauce
2 tablespoons chopped ripe (black) olives
2 tablespoons shredded parmesan cheese
1/2 teaspoon garlic salt
6 slices mozzarella cheese (or about 12 tablespoons shredded mozzarella)
6 hamburger buns, split and toasted
Pizza Mayo (recipe below)
Sauté the mushrooms in the butter over low heat until tender. (Low heat is important because the butter will burn quickly, if the heat is too high.) Remove from skillet and set aside.
Combine the ground beef, pork sausage, bell pepper, onion, pizza sauce, olives, parmesan and garlic salt. Mix well and form into 6 patties (3/4-inch thick).
Grill burgers, uncovered over medium-hot heat about 6 minutes on each side, or until no longer pink. Remove from grill and place a slice of mozzarella cheese (or 2 tablespoons shredded mozzarella) on each burger.
Spread Pizza Mayo on each toasted bun half, top with burger and sautéed mushrooms.
1/2 cup mayonnaise
2 tablespoons pizza sauce
Combine and mix well.
Fried Dill Pickles
1/4 cup milk or cream
1/8 teaspoon salt
1 cup self-rising flour
Dill pickle slices
Oil for frying
In a shallow dish, combine the egg, milk and salt. Mix well. Put the flour in another shallow dish. Place the dill pickle slices on paper towels to dry slightly. Dip each slice into egg mixture and then coat with flour.
Heat oil (about 1/4 inch deep) in electric skillet to 375 degrees. Fry pickle slices, turning to lightly brown each side. Drain well on paper towels.
Fried Baby Corn on the Cob
Oil for frying
1 cup buttermilk
Tabasco to taste
Canned baby corn (not pickled)
1 cup self-rising cornmeal mix
1/4 cup self-rising flour
2 teaspoons Emeril’s Original Essence seasoning
Heat about an inch of oil in an electric skillet to 375 degrees. Combine the buttermilk and Tabasco in shallow bowl. Place corn into buttermilk mixture to coat. Combine cornmeal, flour and seasoning. Mix well.
Remove each baby corn from buttermilk mixture and place in cornmeal mixture, coating well. Place on a rack to allow coating to set. If needed, coat again with cornmeal mixture. Carefully drop each tiny ear of corn into hot oil and fry until golden brown.
Drain on paper towels. Serve warm.
Prudence Hilburn of Piedmont, Alabama, has won more than 30 national cooking awards and has written several cookbooks, including “Simply Southern and More.” Write her at firstname.lastname@example.org or visit prudencehilburn.com.