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Re: Sioux Burgers From: Denise Date: 1/10/2020, 10:30 AM To: phaedrus@hungrybrowser.com On 1/9/2020 1:48 PM, Denise wrote: Hi there, I have two recipes I’ve been looking for. One is the Sioux Burgers served at the Antelope Valley Fair in Lancaster, Ca. It would be so great if you can find them. Best, Denise
Hello Denise,
A bit of explanation for my readers: "Sioux Burgers" are a type of "Fair Food". They are basically a sort of meat pie enclosed in dough and fried. I'm not sure whether they originated at the Antelope Valley Fair, but they might have. They may be offered at other fairs as well.
As for a recipe, there seem to be two different recipes, even for the Antelope Country Fair burgers. Antelope County Fair has a Facebook page at: Antelope Valley Fair
Regarding the recipe, a post on that page says "'Friends of the Fair' has it, but that's the changed recipe. It was sold to Joe Bartoli who made a few changes before Friends got it from him." There is also a recipe on that Facebook page that appears to at least be based on the old, original recipe. Scroll down for that.
There are also a couple of Sioux Burger recipes that have been modified by home cooks to make them healthier, either by substituting turkey as the meat and/or by baking them instead of frying them. See these sites:
Baked Sioux Burgers: Tasty Kitchen
Photos: So Domesticated Blog
Turkey Sioux Burgers: SparkPeople
These are all that I could find. I'll post this for reader input.
Phaed
Sioux Burgers (2 versions 1 using dough and 1 using bread) Dough(although we did not use the dough recipe) 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup milk Meat filling: 1 1/2 pounds ground beef 1/2 cup finely chopped onion 1 cup chopped, pre-baked potatoes 1 small can diced green chiles 1 tablespoon kosher salt 1 tablespoon black pepper chili powder to taste Oil or vegetable shortening for frying 4 cups oil for frying (or as needed depending on the size of your pan) In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest while you prepare the filling.In large frying pan, brown the ground beef with the onion, and green chiles breaking up the ground beef as much as possible. Add salt and pepper. Stir in small chopped potatoes. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Add some chili powder to kick it up a notch if you desire. Divide dough into 10 pieces, and roll into disks, about 1/8 inch thickness. Place about 1/4 cup of filling on center of each dough round. Add another dough disc over filling, and crimp edges to seal. Fry Sioux burgers, about 5 minutes per side, or until well browned. Serve with salsa. We used to use white bread as opposed to making the dough. It is a lot of fun and at one time (1970’s) we used to serve them at the snack shack for the Park View Little League. First: You get some “Round Pudgy Pie Irons" (Amazon sells them) or something very similar. They are kinda like a clam shell with long handles that you put the bread into then the filling. You then close them up and heat them over a fire (a stove top works well) until the bread is well toasted and the filling is also hot and ready to eat. When you take the clamshell apart, the only part of the bread that is left is the round toasted “bun” that contains the filling. Then all that is left is to eat and enjoy. Some people like to add a little salsa to spice it up a bit. That also works well. Rome Round Pudgy Pie Iron (Available from Amazon)