Whenever I’m asked to bring food to a “Let’s have a few drinks” type of get-together, or for a game, I tend to ditch the higher-end noshes and go right to “guy food.”
Forget the word “eggroll” - these are great burgers and a great game day dish.
Bacon Jam
INGREDIENTS
2 lbs Bacon, thick-cut, cut into ½” pieces
2 cups sweet onions, thinly sliced
1 tablespoon garlic, crushed
½ cup light brown sugar
¼ cup water
½ cup strong brewed coffee
¼ cup vinegar, white or apple cider
2 tablespoon pure maple syrup
*This makes more jam that you need for these eggrolls, but you’ll want leftovers. If not, cut it in half.
METHOD
Heat a large frying pan over medium-high heat. Add bacon pieces and cook until lightly browned but not crispy.
With a slotted spoon transfer bacon from pan and drain on a paper towel. Pour off all but one tablespoon of drippings from the pan.
Add the onions and garlic, and cook over medium heat about 5 minutes.
Add brown sugar and cook for one minute until sugar is melted.
Add water, coffee, vinegar, and maple syrup. Mix to combine. Bring to a boil and cook for about 1 minute, scraping browned bits from the bottom of the pan.
Add bacon and stir to combine. Transfer mixture into the slow cooker. Set the slow cooker temperature to high.
Cook uncovered on high for about 4 hours until the mixture is thickened to the consistency of jam and syrupy.
Set aside. It’s best at room temperature but you’ll have extra which you can pack into glass jars and store in the refrigerator for up to 1 month.
Burger sauce
INGREDIENTS 3/4 cup whole egg mayonnaise
1 tablespoon yellow mustard
2 tablespoons sweet gherkins finely chopped
2 teaspoons gherkin juice
2 teaspoons white sugar
1/2 teaspoon white wine vinegar
1/2 tsp paprika
1 teaspoon minced garlic
1/2 teaspoon onion powder
METHOD
Mix well and refrigerate.
For The Burger
INGREDIENTS
1 pound good ground beef
12 eggroll wrappers
Canola Oil for frying
1/2 onion, diced fine
1/2 large green pepper, diced fine
2 tablespoons smoked paprika
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons kosher salt
4 cloves garlic, finely minced
1 teaspoon ground black pepper
12 thick slices of meltable cheese, like Velveeta (which is not really cheese, I know, but it melts really well)
METHOD
Add a tablespoon of oil to a pan heated at medium heat.
Add the onions and green pepper to the pan. Stir them frequently and cook until most of the onions have a light brown color to them.
Add the garlic to the pan and continue cooking the onions and garlic.
Add your ground beef, salt and pepper
Cook the meat until fully cooked and then remove the pan from the heat.
Set Up Your Eggroll Station
Have a small dish of water near your ingredients. Also, have a damp paper towel to cover the eggrolls you’re not working with - they dry out quickly.
Peel one egg roll wrapper at a time from the sheet and place one, point down, in front of you.
Add a slice of cheese (or two if you like it cheesy), point down on top of the wrapper.
Add about 1 to 1.5 tbsp of beef filling onto the bottom corner of the wrapper. Take it from the top - you don’t need to include any extra oil from the meat. If there’s too much, drain the meat before you begin filling the eggrolls.
Add 2-3 teaspoons of bacon jam on top and shape into a log about 4 inches long. Fold the bottom corner over the filling and tuck underneath. Roll tightly towards the center then fold in the sides.
Roll again then brush the last flap lightly with your fingers dipped in a little bit of water and roll to seal. Repeat with remaining egg rolls until all are wrapped.
Heat your oil to 350 in a heavy bottom pan like a Dutch oven. I can’t tell you exactly how much oil to use because it depends on the width of your pan, but you want the eggrolls covered.
Fry the egg rolls in batches for 4-5 minutes until golden brown, making sure the oil does not drop below 325.
Place eggrolls on a rack while you finish cooking the others.
These will stay hot for a bit, so be careful. Cut in half to cool.
Serve with the sauce and enjoy the game!
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