Chicken-fried steak Slaw burger
(BAKERSFIELD, CALIFORNIA, USA)
2 fresh garlic cloves
1 lb fresh, top-grade ground beef
1 large egg
1/4 tsp garlic powder
1/4 tsp ground pepper
1/8 tsp cummon
1/8 tsp powdered chicken boulion
8 oz Tomatoe Hot Sauce
1 cup all purpose flour
4 slices pepper jack cheese
1 cup oil
1/2 head Cabbage sliced semi slim
6 marinaded pepperchinis sliced
2 large tomatoes
Saute two finely chopped garlic cloves and finely chopped red onion with butter. Remove from pan and strain until semi dry, season to taste.
Mix 1 lb 30/70 ground beef with one large egg, garlic powder, ground pepper, cummin, and chicken boulion. Add onion and garlic from the saute.
Pat into patties.
In a wide, short bowl, drench patties in Tomatoe hot sauce. Then in another wide short bowl, bring them over in to a flour-seasoned bowl.
Fry in oil until cripy.
Prepare this chicken-fried burger:
Use mild sourdough bun, slightly grilled with butter. Add 2 parts Best Foods mayonaise to one part sweet relish (sometimes less relish - to taste). Add a pinch of powdered mustard.
Mayonaise the bottom of the bun only. Add your Chicken-fried steak burger with one slice of pepper jack cheese, shredded Cabbage shacked high, tomatoe, mild peppers, season with salt, pepper, and parmeson cheese.