The Senator Burger
- prep time30 min
- total time 90 min
- serves 4
Recipe courtesy of Andrew Taylor of The Senator.
1 cup corn
1 medium onion, finely chopped
1 English cucumber, finely chopped
1 red pepper, finely chopped
2 stalks celery, finely chopped
⅛ head cabbage, chopped
¼ cup parsley, chopped
1 Tbsp dry mustard powder
1 Tbsp mustard seed
¼ cup Dijon mustard
3 bay leaves
3 cups + 3 Tbsp white vinegar
¼ cup sugar
1 tsp salt
½ tsp ground black pepper
⅛ cup flourToppings
6 - 8 white onions, finely chopped
8 strips baconBurgers
32 oz ground beef
¼ cup chili sauce
½ Tbsp salt
½ tsp ground pepper
8 slices Cheddar cheese
4 sesame seed buns
1. In a large pot, combine corn, onions, cucumbers, red pepper, celery, cabbage, parsley, dry mustard, mustard seed, Dijon, bay leaves, white vinegar, sugar, salt, black pepper, and flour.
2. Stir well and bring mixture to a boil.
3. Lower heat to medium low and simmer for 15 minutes, or until mixture reaches a thin relish consistency.
4. Remove from heat and set aside to cool and thicken; refrigerate until burger assembly.Toppings
1. In a medium pan, cook and stir onions over low heat until soft and brown, for about 30 minutes; set aside until burger assembly.
2. In a second pan, cook bacon, flipping halfway, until crisp; place bacon strips on a paper towel to drain and set aside until burger assembly.Burgers
1. Preheat grill.
2. In a large bowl, combine ground beef, chili sauce, egg, salt, and pepper; mix well. Divide meat into 4 (8-oz) patties. Grill patties for 3 to 4 minutes on the first side; flip and top patties with 2 slices of Cheddar cheese, caramelized onions, and 2 strips of bacon.
3. Continue cooking for 3 to 4 minutes, until cheese melts, burger juices run clear, and burger reaches an internal temperature of at least 165ºF.
4. Serve patties on sesame seed buns with lettuce, sliced tomato, sliced dill pickle, and reserved corn relish.
5. Note: Relish will keep in the fridge, if covered, for up to 2 weeks.