Hamburgers with Chowchow               

 tags (edit): Summer Food & Wine Magazine Easy @Vogel Condiments  

 

Chowchow, a vibrant vegetable-and-pickle relish, is rumored to have been introduced to the United States by Chinese railroad workers in the 19th century. Tornquist's version is especially delicious because it has lots of cider vinegar for tang.

Ingredients

-- CHOWCHOW --
1/2 pound green cabbage cored and coarsely chopped (4 cups)
1/2 pound green or unripe tomatoes cored and coarsely chopped
1 ea red bell pepper coarsely chopped
1 small onion coarsely chopped
1/2 cup cider vinegar
1/2 cup sugar
1 1/2 teaspoons celery seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
to taste Kosher salt
-- HAMBURGERS --
1 1/2 pounds Ground beef
to taste Black pepper freshly ground
4 ea hamburger buns split
 

Instructions
 Light a grill or preheat a grill pan. Finely chop the cabbage in a food processor and transfer to a large, heavy pot. Put the tomatoes, bell pepper and onion in the processor and finely chop; add to the cabbage. Add the vinegar, sugar, celery seeds, turmeric, cayenne, and 1 1/2 teaspoons of kosher salt to the pot and bring to a boil over high heat. Cook the chowchow over moderate heat, stirring occasionally, until it's cooked down to about 2 cups, about 10 minutes.

Meanwhile, form the ground beef into 4 patties and season with salt and pepper. Grill the burgers until nicely charred outside and medium-rare within, about 3 minutes per side. Grill the buns, cut side down, until toasted, about 20 seconds.

Set the grilled hamburgers on the bottom halves of the buns. Spoon a thick layer of chowchow on the burgers, top with the toasted buns and serve.

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Yields: 4 Servings
     Food & Wine magazine, March 2006, page 116

 notes:  Wine: Fruity, medium-bodied Merlot: 2003 Clos du Bois Alexander Valley Reserve.

Cuisine:   American

Main Ingredient:   Beef