Private Reserve® All American Burger

Recipe Categories: All Recipes | Burgers | Ground Beef | BBQ and Grilling | Tailgating

Prep time: 30 min

Cook time: 15 min

Serves: 1

This high-class sandwich uses Omaha Steaks Private Reserve Angus Burgers. Serve burgers on a toasted bun and top with lettuce, tomatoes, French fried onion rings, and a made-from-scratch sweet and tangy vegetable relish to bring unforgettable taste to your cookouts.

Featured Omaha Steaks Product

Private Reserve® Angus Burgers

6 (8 oz.) burgers

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Ingredients

1 Omaha Steaks Private Reserve Angus Burger
Sprinkle Omaha Steaks All Natural Steak Seasoning
1 tablespoon ketchup
1 tablespoon mustard
2 tablespoons Sweet & Tangy Vegetable Relish (see recipe below)
1 leaf lettuce
2 slices Beefsteak tomatoes
2 tablespoons Frenches French Fried Onion Rings
1 each Bun

Sweet and Tangy Vegetable Relish:

1 cup Yellow squash, grated
1 1/2 cups zucchini, grated
1/2 cup carrots, peeled and grated
1/2 cup red onion, 3/4" matchstick
1/2 cup red peppers, 3/4" matchstick
1/2 cup Edamame peas, shelled
1 1/2 teaspoons salt
1/2 cup white wine vinegar
1/4 cup sugar
1 teaspoon whole celery seeds
1 teaspoon whole fennel seed
1 1/2 teaspoons ground mustard seed
1/4 teaspoon crushed red pepper

Preparation

Season Private Reserve Burger with All Natural Steak Seasoning.
Grill, broil or pan-fry burger until juices run clear; do not overcook.
Slice bun in half and toast on grill or broiler.
Spread Ketchup and mustard on toasted bun.
To make the Sweet and Tangy Vegetable Relish, in a mixing bowl, combine first six ingredients. Set aside. In a saucepan, combine salt, vinegar, sugar, celery seed, fennel seed, mustard seed, and crushed red pepper. Bring to a boil slowly. Remove from heat and pour over vegetables in mixing bowl. Let cool, then refrigerate at least 1 day prior to serving. May be stored up to 2 weeks in the refrigerator. For best results, prepare one day in advance of using. Makes about 2 cups.
Place burger on bun, top with Sweet & Tangy Vegetable Relish, lettuce, tomatoes and red onion.