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Bacon-Wrapped Burger with Fried Pickles & Slaw

Bacon-Wrapped Burger with Fried Pickles & Slaw

Bacon-Wrapped Burger with Fried Pickles & Slaw

Cut: Ground Beef

Cook Time: 60-75 minutes


  • 1 1/2 pounds 80 percent lean ground beef
  • 12 slices bacon
  • 6 tablespoons packed brown sugar

  • 4 teaspoons ground coffee

  • 1 teaspoon garlic powder

  • 3 tablespoons rice vinegar

  • 2 tablespoons mayonnaise or salad dressing

  • 2 teaspoons sugar

  • 1/2 teaspoon Asian chili sauce (Sriracha sauce)
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups shredded green cabbage
  • 1/2 cup shredded carrot (1 medium)
  • 1/2 cup thinly sliced red onion
  • 1/4 cup snipped fresh parsley
  • Kosher salt
  • Ground black pepper
  • 6 sesame seed-topped hamburger buns, split and toasted
  • recipe Fried Pickles


  1. 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.
  2. 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.
  3. For coleslaw, in a medium bowl whisk together vinegar, mayonnaise, sugar, chili 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.
  4. Season patties with salt and pepper. 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.)
  5. Place burgers on bun bottoms. Top each patty with coleslaw and Fried Pickles. Add bun tops.

Cook's Tip: The internal color of a burger is not a reliable doneness indicator. Ground meats should be cooked to an internal temperature of 160 degrees F. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

Fried Pickles:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons ground black pepper
  • 3 cups sliced pickled vegetables, dill pickles, jalapeno peppers, pepperoncinis, or pitted green olives
  • 3/4 cup buttermilk or sour milk*
  • Peanut or vegetable oil for deep-frying


  1. Preheat oven to 200 degrees F. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag combine flour, cornmeal, and pepper. Set aside.
  2. Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
  3. In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.
  4. Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables.

Cook's Tip:  To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.

Peppercorn-Blue Cheese Burgers with Tangy Cherry Compote

Cut: Ground Beef

Cook Time:  60 minutes

Main Ingredients:

  • 1 1/4 pounds ground beef chuck
  • 1/2 teaspoon kosher salt
  • 2 tablespoons coarsely cracked black peppercorns

  • 6 ounces blue cheese, such as Gorgonzola dolce

  • 1 recipe Tangy Cherry Compote, or purchased compote of choice.

  • 6 hamburger buns, lightly toasted


  1. In a medium bowl season beef with salt. Form beef into six 3/4-inch thick patties. Spread cracked peppercorns on plate; press one side of each patty into pepper. Indent center of each patty.
  2. Grill patties on rack of covered charcoal or gas grill 10 to 12 minutes, directly over medium heat until done (160 degrees F), turning once midway through. Spread patties with blue cheese; let stand 5 minutes to melt cheese. Serve patties, topped with Tangy Cherry Compote, on buns. Pass remaining compote. Makes 6 burgers.

Quick Cherry Compote:

  • 1 pound pitted fresh or frozen (thawed and well drained) tart cherries (3 cups)
  • 1/3 cup sugar
  • 1/4 cup dried cherries
  • 2 tablespoons red wine vinegar
  • 1 teaspoon snipped fresh rosemary

  • Combine all ingredients in a medium saucepan. Bring to boiling over medium-high heat, stirring frequently; reduce heat. Boil gently, uncovered, for 20 minutes. Mixture may be thin. Makes 1 1/4 cups.

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