Southern Summer Series: Just A Few Miles South #3: {Honeywood Hoecake Burger with Cheese Salad and Marinated Cucumbers}

Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook. 

This week we've got Chef Ouita's Honeywood Hoecake Burger with Cheese Salad and Marinated Cucumbers. It's down home delicious! 

In Just A Few Miles South Ouita says, "All hoecakes are variations of corn pone. Around these parts, corn pone is thought of as cornbread batter baked in a round skillet or round cake pan. A hoecake is smaller and cooked in a skillet or griddle. The kitchen staff at Wallace Station makes big, thick corn pones in cast-iron skillets each day, and hoecakes are griddled each day at Windy Corner Market, Honeywood, and Zim's. The big ones are a delicious accompaniment to soup beans, and the little silver-dollar-size ones are used for canapes. Honeywood created a Hoecake Burger, sandwiching two thin patties and our Cheese Salad between two hoecakes." 

This Hoecake Burger is different than any other burger you've ever tried! I can promise you that! You have two thin burger patties with nice crisp browned edges with the fluffy hoecakes and their wonderful toasty corn flavor, then you layer on the rich Cheese Salad which accentuates the browned beef and the refreshing and crispy Marinated Cucumbers with the Smoky Ketchup. They say this burger is best eaten with a fork and knife, but I managed just fine with my hands. This burger was down right delicious! 

Griddle up some hoecakes today and give this one a try!  

Honeywood Hoecake Burger

Adapted from Just A Few Miles South

by Ouita Michel

Serves 4

8 (3 ounce) burger patties

salt and pepper for seasoning

8 (4-inch) hoecakes*

1/2 cup Cheese Salad*

12-16 slices Marinated Cucumbers*

1/2 cup Smoky Ketchup*

For The Burgers: Cook burgers on a grill or in a skillet to the desired temperature, seasoning with salt and pepper. Smash them into thin patties. While burgers are cooking, cook hoecakes on a heated griddle. 

For Each Burger: Place 2 burgers on a hoecake, top with 2 tablespoons Cheese Salad, 3-4 slices Marinated Cucumbers, and 2 tablespoons Smoky Ketchup, and cover with another hoecake. Serve immediately. Repeat with remaining ingredients.

Cheese Salad

8 ounces shredded white Cheddar cheese

1/2 teaspoon granulated garlic

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1-1/2 teaspoons Worcestershire sauce

1 cup mayonnaise

To make Cheese Salad: Blend all ingredients in a large bowl with a rubber spatula. Chill at least 30 minutes before using. Makes about 2 cups.

Marinated Cucumbers

1 English cucumber, thinly sliced

1/4 cup red wine vinegar

1 tablespoon sugar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

For the Marinated Cucumbers: Mix all ingredients in a large bowl. Chill at least 30 minutes before using. Makes 2 cups.

Smoky Ketchup

1-1/4 pounds (1-1/2 large) sweet onions, trimmed and sliced

2 tablespoons olive oil

2 tablespoons canola oil

1 tablespoon smoked paprika

1 cup Major Grey's Chutney or other mango chutney

1/2 cup chili sauce

1/4 cup malt vinegar

To Make the Smoky Ketchup: Saute onions in both oils over medium heat until softened and golden brown, 12-15 minutes. Remove from heat and cool about 10 minutes. Put onions in a food processor, add remaining ingredients, and puree. Chill before using. Leftovers can be used as a glaze for meatloaf or as a condiment on meatloaf, pork, or turkey sandwiches. Makes about 3 cups. 

Hoecakes

1 cup self-rising cornmeal

1 tablespoon all-purpose flour

1 tablespoon sugar

1 large egg, beaten

1 cup buttermilk

To Make the Hoecakes: Whisk cornmeal, flour, and sugar in a small bowl. Add egg and buttermilk and whisk well to combine. The mixture should be pourable. Let batter rest about 10 minutes. Heat an electric skillet to 350F or use a cast iron skillet. Pour or ladle batter onto the heated surface and cook until golden brown on both sides. Makes about 1-3/4 cups batter; 14 small hoecakes or 7 large hoecakes. 

 Southern Summer Series: Just A Few Miles South