RECIPES: Recipe Details
Pepper jack patty melt with orange slaw and fresh avocado
A refreshing twist on an old classic that is quick and satisfying.
2 oz. orange juice (juice from 1 orange)
2 tbsp. rice wine vinegar
2 tbsp. sugar
2 tbsp. mayo
10 oz. Angel hair shredded cabbage (pre-packaged such as Fresh Express)
2 ¼ lb. ground round beef 85/15
6 tsp. Worcestershire sauce
1 tsp. Kosher salt
¼ tsp. black pepper
6 oz. vegetable oil to season the grill
6 tbsp. butter
12 slices of Texas-cut bread
12 oz. Shredded pepper jack cheese
6 oz. thin sliced red onion
12 oz. thin sliced avocado (3 suggested)
1. Preheat the grill and cast iron skillet to 350°F, about 5 minutes with the a closed cover. 2. Mix the orange juice, rice wine vinegar and sugar in a bowl until dissolved. 3. Stir in the mayo and then toss in the cabbage until thoroughly mixed, then set aside. 4. Mix the hamburger meat with the Worcestershire sauce, salt and pepper until combined and form six 6 oz. patties. 5. Open the grill lid and adjust part of the grill to medium heat and slide the skillet to that part of the grill 6. On the hotter part of the grill, where the burgers will be cooked, brush the rack evenly with the oil. 7. Place the burgers on the hot part of the grill with a cook time of 4 to 5 minutes on each side. (to desired doneness) 8. Melt a tbsp. of butter in the skillet. 9. Using two slices of bread put 1 oz. of cheese and ½ oz of red onion on each piece and place into the skillet. 10. This step will need to be repeated for each sandwich with a short grilling time of about 2 minutes. 11. Once all bread is grilled with the cheese, place 2 oz. thinly sliced avocado on top of six (6) of the slices (half of an avocado) and on the other six (6) slices put approximately 2 oz. of the orange coleslaw. 12. Place burger in between the slices and close sandwich. 13. Cut in half and enjoy this new version of a classic favorite.
Goes well with a glass of Sutter Home Cabernet Sauvignon.