Bootleggers
1023 N. Old World 3rd Street
Milwaukee, WI 53203
(414) 347-2337
www.bootleggersmke.com

Mini Club Burgers

Serves 4

12 Silver Dollar Rolls
½ stick butter, softened
1 ½ lbs. ground beef, 80/20 blend divided into 12 balls
Salt and pepper to taste
4 leaves leaf lettuce
1 med. tomato, sliced
½ cup red onion sliced thin
¼ cup Bootlegger’s Ale Sauce
Pickle chips

Split the rolls and butter. Toast the buttered sides in a heavy bottomed fry pan. Remove and keep warm.

Set as many balls in the hot fry pan as you can without crowding. Flatten each with a spatula and season with salt and pepper. Turn and cook until the beef is 165 degrees (Medium Well).

Meanwhile spread the Ale sauce on each bun bottom, then top each with lettuce, tomato and onion.

As the burgers are done, set each on a dressed bun bottom; top each with a teaspoon of Ale Sauce and the bun top. Secure the top with a toothpick through a pickle chip. Serve immediately.

Bootlegger’s Ale Sauce

Makes about 2 cups

½ cup yellow mustard
½ cup ketchup
2 tsp. cracked black pepper
1 cup salad dressing (Miracle Whip)
2 tbsp. Ale or Amber Beer
2 tsp. Worcestershire Sauce

Combine the ingredients well. Keep refrigerated.

The Elvis

Serves 4

8 slices white bread, firm style
½ cup smooth peanut butter
8 strips bacon, cooked crisp
1 stick butter, softened

Divide the peanut butter on the bread slices. Top four of the slices with the bacon, cover with the remaining peanut butter coated slices.

Lightly spread one side of each sandwich with butter.

Heat a heavy bottomed fry pan. Place the sandwich, butter side down over medium heat. Spread the exposed side of the sandwich with butter. Turn the sandwiches when the bread is toasted and nicely browned. Cook until the final side is brown.

Lift the sandwiches to a paper towel. Remove the crusts and cut each sandwich in half diagonally. Serve immediately.

Potsticker Dumplings

Makes about 24 dumplings

1 pkg. round Potsticker or Gyoza Wrappers
4 oz. Napa cabbage, chopped fine
¾ tsp. Kosher salt
Combine the cabbage and salt in a colander and drain over a bowl for 30 minutes.

½ lb. lean ground pork
2 tbsp. finely chopped green onions, with tops
2 tsp. white wine
½ tsp. cornstarch
½ tsp. sesame oil
¾ tsp. Kosher salt
Dash white pepper

Combine the pork with the remaining ingredients. Rinse and drain the cabbage, squeeze dry and combine with the pork mix. Refrigerate until ready to use

Keep the wrappers covered while forming. Lay two wrappers out and top each with about 1 tsp. of pork filling. Brush water around the edges. Fold the wrapper over the pork and seal. Set the finished dumpling on a paper towel and continue until all the filling is used up. About 24 dumplings. Refrigerate or freeze until ready to use.

Sesame Soy Sauce

Makes 2 cups

1 ¼ cups soy sauce
¼ cup rice vinegar
¼ cup water
¼ cup sugar
3 tbsp. green onions, diced fine
1 clove garlic, diced fine or pressed
1 tbsp. sesame seeds
1 ½ tbsp. sesame oil

Combine ingredients well. Refrigerate if not used right away.









Potstickers

Serves 4

20 – 24 Potsticker dumplings (homemade or bought at an Asian market)
3-4 tbsp. peanut pil
1 cup water
¼ cup green onions, diced fine
1 cup sesame soy sauce

Heat a heavy bottomed fry pan over high heat with the peanut oil. Arrange the dumplings in the pan without crowding. Cook over medium high heat undisturbed. The dumplings will stick.

Gently lift an edge of one dumpling. When the dough is nicely browned, about 4 minutes, add the water to the pan and cover with a tight fitting lid. Cook over medium high heat until the water has evaporated. The dumplings will loosen.

Remove the pan from the heat. Lift the dumplings to warm plates and garnish with green onions. Serve with sesame soy sauce for dipping.