Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots
Kyle Bailey makes these cheese-stuffed “Juicy Lucy” burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls. This streamlined version for the home cook calls for ground beef chuck and store-bought brioche buns. Slideshow: F&W’s Top 10 Burger Recipes
The pickled cabbage can be refrigerated in its brine and the fried shallots can be stored at room temperature in an airtight container for up to 4 days.
Wondra flour, which is more granular than regular all-purpose flour, is available at most supermarkets.
Intense burgers like these benefit from a wine with enough tannins to cut through the richness. Pour a robust Cabernet from Washington state.