1-1/2 pounds lean ground beef
12 slices bacon
6 tablespoons packed brown sugar
4 teaspoons ground coffee
1 teaspoon garlic powder
3 tablespoons rice vinegar
2 tablespoons mayonnaise or salad dressing
2 teaspoons sugar
1/2 teaspoon Asian chili sauce (Sriracha sauce)
1/2 teaspoon kosher salt
2-1/2 cups shredded green cabbage
1/2 cup shredded carrot (1 medium)
1/2 cup thinly sliced red onion
1/4 cup snipped fresh parsley
Kosher salt and ground black pepper
6 sesame seed-topped hamburger buns, split and toasted
1 recipe Fried Pickles
Line a microwave-safe plate with paper towels. Arrange six of the bacon slices in a single layer; cover with paper towels. Microwave on 100 percent power (high) for 1 to 2 minutes or until partially cooked. Drain on paper towels; cool. Transfer to a large resealable plastic bag. In a small bowl stir together brown sugar, coffee, and garlic powder. Add mixture to the bag. Seal bag; shake to coat bacon. Set aside. Repeat with remaining bacon and remaining brown sugar mixture.
Shape beef into six 3/4-inch-thick patties. Wrap two slices of coated bacon around the each patty; secure bacon ends together with wooden toothpicks. Cover and chill for 30 minutes or up to 24 hours.
For coleslaw, in a medium bowl whisk together vinegar, mayonnaise, sugar, chili sauce, and the 1/2 teaspoon salt. Add cabbage, carrot, onion, and parsley, stirring to coat. Season to taste with additional salt and pepper. Cover and chill until ready to serve.
Season patties with salt and pepper. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 16 to 18 minutes or until done (160 degrees F) and bacon is crisp. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Cover and grill as above.)
Place burgers on bun bottoms. Top each patty with coleslaw and Fried Pickles. Add bun tops.
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons ground black pepper
3 cups sliced pickled vegetables, dill pickles, jalapeno peppers, pepperoncinis, or pitted green olives
3/4 cup buttermilk
Peanut or vegetable oil for deep-frying
Preheat oven to 200 degrees. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag combine flour, cornmeal, and pepper. Set aside. Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees. Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables.