Classic Western Burgers

Notes: To make bread crumbs, whirl about 2 slices of fresh bread, torn into pieces, in a food processor or blender. The special slaw builds an array of condiments right into this burger. If desired, however, offer a condiment bar of your favorites: lettuce, avocados, tomatoes, pickles, mayo, mustard, and catsup.

10 slices thick-cut bacon (about 3/4 lb. total)
2 large eggs
2/3 cup milk
1 onion (about 8 oz.), peeled and minced
2 teaspoons minced garlic
About 1 1/4 teaspoons salt
About 1/2 teaspoon pepper
3 pounds ground lean (about 7% fat) beef
1 cup soft bread crumbs
10 slices red onion (each 1/4 in. thick and 3 to 4 in. wide)
10 slices (about 4 by 4 in.) extra-sharp white or yellow cheddar cheese (about 5 oz. total)
10 hamburger buns (each about 4 in. wide; 3 oz.), split in half
Special slaw (recipe below)

1. In a 10- to 12-inch frying pan over medium-high heat, cook bacon, in batches if necessary, turning occasionally, until browned on both sides and crisp, 8 to 10 minutes. With tongs, transfer to paper towels to drain. When cool, break each slice in half.
2. Meanwhile, in a large bowl, beat eggs, milk, onion, garlic, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper to blend. Add beef and bread crumbs and mix gently. Form into 10 equal patties, each about 4 1/2 inches wide.

3. Brush onion slices lightly on both sides with bacon fat in pan. Discard remaining fat.

4. Lay patties and onion slices on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning meat and onions once to brown on both sides, until a thermometer inserted in center of thickest part of meat registers 160° (no longer pink in center), 6 to 8 minutes total.

5. About 2 minutes before patties are done, top each with a slice of cheese. Also lay bun halves, cut side down, on grill and toast 1 to 2 minutes.

6. Set bun bottoms on a platter or plates. With a wide spatula, transfer patties to bun bottoms. Top each with a grilled onion slice, 2 pieces of bacon, and a spoonful of special slaw. Add salt and pepper to taste. Cover with bun tops.

Yield: Makes 10 servings

CALORIES 718 (40% from fat); PROTEIN 46g; FAT 32g (satfat 12g, carbohydrate 60g, fiber 4.8g); SODIUM 1317mg; CHOLESTEROL 152mg;
Sunset, JULY 2001

Special Slaw

Notes: With a medley of flavors reminiscent of Thousand Island dressing, this slaw is just as good on its own as it is smothering the classic Western burger. If making up to 1 day ahead, cover and chill.

1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons tomato-based chili sauce (for seafood cocktails)
1 tablespoon coarse-grain Dijon mustard
10 cup finely shredded green cabbage
2 cups finely shredded carrots
3/4 cup diced (1/4 in.) red bell pepper
1/2 cup thinly sliced green onions, including tops
Salt and pepper

1. In a large bowl, mix yogurt, mayonnaise, pickle relish, chili sauce, and mustard.

2. Add cabbage, carrots, bell pepper, and green onions; mix well. Season to taste with salt and pepper.

Yield: Makes 10 servings

CALORIES 87 (47% from fat); PROTEIN 2g; FAT 4.6g (satfat 0.7g, carbohydrate 10g, fiber 2.6g); SODIUM 168mg; CHOLESTEROL 3.5mg;
Sunset, JULY 2001