Oh, I have so much to say about this fabulous, not-your-usual-hamburger recipe. First of all, the burger itself is made of a scrumptious meatloaf mix, including fabulous stuff like chopped Vidalia onion, Worcestershire sauce, garlic and mustard, just to name a few. Second, the burger is topped with both bacon (yes!!!) and a fruit-nut cheese that you will have to stop yourself from completely devouring on crackers before the burgers are even ready. Think of this as a very, very special bacon cheeseburger.OK, let’s start with the cheese. (and by the way, the whole devouring on a cracker thing? Guilty. My best advice is, make extra.) First, toss some cream cheese in a bowl. I used the whipped variety, but you can use the regular version too, just make sure you leave it out to soften first.
Add some shredded cheddar. (Cheese on cheese. Mmmmmmmm….)
Some chopped pecans (or really, any other kind of chopped nut you have around. Clean out those pantry shelves.)
Dried cranberries. I’m betting raisins would be just fine in here as well.)
A little chopped sweet onion…
And some fresh parsley. Mix mix mix.
Tempting, right??? Make sure you hold some back for the burgers.
Next, let’s discuss the corn. Every time I cook corn on the grill, I ask myself why on earth I ever go to the trouble of hauling out a giant pot of water to cook it on the stove. If you are going to have the grill on anyway, it is super-easy to grill the corn alongside anything else you are making. All you do is toss the un-husked corn on the medium hot grill for about 20 minutes. Some folks like to soak the corn in water for a little while first (I guess to lessen the chances that the husks will catch fire) — personally, I just put the corn right on the grill with no preparation at all. The husks will get a charred look, but the corn inside will be sweet and tender.
So now you have your meatloaf burgers, your delicious cheese topping and your grilled corn. And probably a crowd of people around you who can’t wait for supper to make it to the picnic table. Barbecue dinner extraordinaire. I love summer!!
Recipe adapted from Taste of the South