- • Fire & Smoke Carolina Style Honey Mustard Bacon
- • Brioche bun
- • Monterey Jack cheese
- • Mince beef burger
- • Spinach
- • Apple
- • Carrot
- • Red & white cabbage
- • Red chilli pepper
- • BBQ sauce
- • 3 heaped tablespoons fat-free natural yoghurt
- • 1 tablespoon Dijon mustard
- • 1 lemon
- • Salt
- • Pepper
Nowhere does better BBQ than the Deep South, and nowhere in the Deep South does better burgers than the Carolinas.
We've teamed up with Fire & Smoke to tell you a little about six Southern US states, their most delectable dishes, and how you can recreate them in the comfort of your own home.
Today we're checking out the Carolinas to give you a little flavour of the Deep South... and it tastes an awful lot like a big, juicy burger.
Originally one settlement, Carolina takes its name from King Charles II who established a settlement in the region at the merchant port of 'Charles Town' (now known as Charleston). Carolina split into North and South way back in 1712 due to the economic and geographic difficulties experienced in trying to govern such a huge colony.
But while they separated politically, they still share a rich culinary tradition. The Carolinas are known for boasting all the four basic kinds of BBQ sauce on their menus: vinegar & pepper, light tomato, heavy tomato, and mustard.
BBQ in South Carolina can be distinguished by their use of Carolina Gold sauce, a honey and mustard based BBQ sauce that's distinctive to the state. The influences for Carolina Gold sauce can be traced back to the German families that settled in the region way back in the 1700s.
While pork is the preferred BBQ meat of the two states, they're also well-known for serving up sloppy, beefy patties, slathered in mouthwatering BBQ sauce and topped with slaw.
And speaking of which...
How would you like to try this sumptuous recipe for a Deep South Stacked Burger & Southern Slaw With Fire & Smoke Carolina Style Honey Mustard Bacon?
Preheat the barbecue to high or place on a pan over a high heat until screaming hot, then fry up your high quality beef patties.
To make the slaw, add the yoghurt and both mustards to a large bowl and squeeze in the lemon juice. Mix together.
Finely chop the red and white cabbage and place in the bowl. Coarsely grate apple and carrot into the mix. Add salt, pepper and finely chopped red chilli (deseed if you like). Mix it all together.
After 3 to 4 minutes, flip your patties. Place your Monteray Jack cheese on the beef and cook for a further 3 to 4 minutes until the cheese has melted and the burgers are cooked to your liking.
Meanwhile, cook the Fire & Smoke Carolina Style Honey Mustard Bacon until sizzling and golden brown all over, then remove to kitchen paper to drain.
Cut the burger buns in half and lightly toast them, cut side down. Place spinach leaves on bun and place a burger on top. Add a dollop of slaw, then – this is the most important bit – top it off with the Fire & Smoke Carolina Style Honey Mustard Bacon before laying the brioche bun on top and pressing down to squash all those delicious flavours together. Then tuck in!
A must-try for all true carnivores.