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Recipe Thursday-Stepping up your Burger Game with Devault Burgers

Posted on August 21st, 2014 | Posted in Grilling, Recipes

Chipotle Mayo Burger (1 of 1)

This years company picnic called for some bold toppings for an already amazing juicy Devault burger. Why should we settle for a burger topped with plain old lettuce and tomato? We gave a variety of topping options, such as, homemade dill pickles, chipotle mayo and happy hal’s relish for guests to get creative!

Market House Pickles (1 of 1)

Ingredients
Burgers:
Devault Homestyle 80/20 4oz Burgers (DVF2145)
yellow mild cheddar sliced (774106, 5/2#, Biery)

Dill Pickles:
1½ cups rice vinegar (991952, 4/1GAL)
4 tablespoons granulated sugar (991842, 50#, Golden Barrel)
2 tablespoons kosher salt (CQS030, 3#, Morton)
1 teaspoon dried red pepper flakes (CQP101, QT)
2 whole cloves (CQC073, QT)
2 bay leaves (CQB011, QT)
1 tablespoon yellow mustard seeds (CQM080, 6/22oz, McCormick)
3 medium cucumbers, thinly sliced (00281, 72CT)
1 small yellow onion, thinly sliced (00691, 50#)
3 cloves of garlic, peeled and sliced (00351, 5#)
1 bunch fresh dill (00300, 4oz)

Chipotle Mayo:
1/2 cup mayonnaise (992154, 4/1GAL, Oasis)
1/4 cup sour cream (HPH050, 5#, Crowley)
2 chipotle chiles from 1 can of chipotles in adobo (990152, 24/7oz)
2 tablespoon freshly squeezed lime juice (991987, 6/1QT)

Happy Hal’s Relish (CTZ006, 12/9oz)

Method
Burgers: Preheat lightly oiled grill to 350˚F. Place frozen burger on the grill and close lid. Flip once you see the top of the burger defrosting, about 4 minutes. Continue cooking until internal temperature reaches 165˚F. Top with cheddar cheese when you have about 1 minute left to grill.

Pickles: In a small saucepan set over medium-high heat, combine the rice vinegar, ¾ cup water, the sugar, salt, red pepper flakes, cloves, bay leaves and mustard seeds and bring to a boil, stirring occasionally, until the sugar dissolves, about 2 minutes. Cover the pan and remove from the heat. Set aside for 30 minutes.

In a sterile 5-cup glass jar, place the cucumbers, onion, garlic and dill. Set aside.

Place the saucepan over medium-high heat again and return to a boil. Pour the liquid over the cucumber mixture and set aside to cool completely, then cover and refrigerate until chilled. Refrigerate for up to 6 days. Recipe from TastingTable.com

Chipotle Mayo: Place mayonnaise, sour cream, lime juice and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use. Recipe from SeriousEats.com

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