Pickled Q-cum Burgers on Marinated Shoots
Ingredients
Vegetable oil for oiling grill grate
1) 1/2 (15-oz.) container refrigerated Bacon Tomato Veggie Dip (T. Marqettis), divided 1 cup for Spread minus 1/4 cup for Burgers *(See Comment Section Below)
2) 1/2 TBS Dijon mustard (Grey Poupon)
3) 1 bell pepper, divided 1/4 cup chopped for Spread & remainder cored, seeded & cut into julienne strips for Shoots
4) 4 sprigs fresh chopped dill, divided 1 for Spread & 3 for Burgers 5) 1 cucumber, thinly sliced
6) 1/2 cup Raspberry Vinegar/Vinaigrette (16.9 oz. bottle Colavita) 7) 3/4 lb. bamboo shoots (fresh or canned)
8) 1/3 cup + 1 TBS hoisin sauce, divided 1/3 cup for Shoots & 1 TBS for Burgers
9) 1/4 cup lite soy sauce
10) 2-1/2 heaping tsp. garlic salt seasoning, divided 1/2 tsp. for Shoots & 2 tsp. for Burgers
11) 1-1/2 heaping tsp. lemon pepper seasoning, divided 1/2 tsp. for Shoots & 1 tsp. for Burgers
12) 1 TBS brownulated sugar (Domino), divided 1 tsp. for Shoots & remainder for Burgers **(See Comments Section Below)
13) 2 lbs. ground chuck beef
14) 2 tsp. ground ginger, divided 1 tsp. each for Burgers & cucumber topping
15) 1/4 cup minced dried onions
16) 6 (Sesame or Poppy Seed) rolls, split
Instructions
Oil grill grate. Prepare a medium-hot fire in a charcoal grill with a cover. VEGGIE DIP SPREAD In a medium bowl with lid, combine (1 cup minus 1/4 cup) veggie dip, mustard, 1/4 cup chopped bell pepper and 1 sprig of chopped dill. Mix well; cover and if not using right away, refrigerate until ready to serve. Set aside remaining 1/4 cup of dip and 3 sprigs of dill for burgers along with remaining bell pepper for shoots. PICKLED Q-cumbers Cut cucumber in half lengthwise. Then cut each half downward creating thin slices resembling semi-circles. Place slices in a large bowl. Pour in vinegar; stir/toss to coat cumbers. Cover with lid, plastic wrap or foil. Can refrigerate until ready to assemble. MARINATED BAMBOO SHOOTS Core, seed and cut remainder of bell pepper into julienne strips and place in a large bowl with bamboo shoots (drained if using can/bottle variety). in a small bowl, combine 1/3 cup of hoisin sauce, lite soy sauce, 1/2 teaspoon each of salt and pepper along with 1 teaspoon of sugar. Stir to dissolve sugar. Pour mixture over shoots and peppers. Stir/toss to coat. Set aside. BURGERS/PATTIES Place beef in a large mixing bowl. In a medium bowl, mix together ginger, onions, remaining salt, pepper and sugar. Sprinkle over beef. Sprinkle on reserved 3 sprigs chopped dill (See Spread Above). Spoon on 1/4 cup of reserved dip and remaining 1 Tablespoon hoisin sauce. Mix well with hands and wooden spoon (if desired). Place large sheet of waxed paper (to prevent sticking) on counter or board. Form meat into an oval loaf. Slice into 6 sections and form/shape into patties to fit rolls (handling meat as lightly as possible). When grill is ready, rub/brush grill grate again with oil. Place patties on the rack, cover, and cook, turning once, until grilled to desired doneness, 5 to 7 minutes per side (for medium). During last minute of grilling, place 6 roll bottoms (cut side down) on grill. Lightly toast bottoms (about 30 to 60 seconds). BURGER ASSEMBLY Retrieve dip and cucumbers from the refrigerator (if you put them there). Line toasted side of roll bottoms with coated bamboo shoot mixture. Top each covered roll bottom with a burger. Top burgers with drained cucumber slices. Sprinkle on remaining giner. Liberally spread veggie dip mixture over cut side of roll tops. Place tops on burgers and serve immediately while hot. Makes 6 burgers