New recipes

Slaw Burgers

Slaw Burgers


Kick your barbeque standards up a notch with this one-of-a-kind creamy blend of sweet and tangy that can’t go unnoticed. Celebrate summer with a side of awesome served a whole new way. With the bold, tangy flavors, be proud to show guests how you break the rules of slaw by taking it from the side of the plate to the top – the top of the burger, that is.

Ingredients

  • 2 Pounds lean ground beef
  • 2 Teaspoons Garlic powder
  • 3/4 Cups mayonnaise, such as Miracle Whip Dressing
  • 14 Ounces coleslaw blend
  • 8 Ounces crushed pineapple in juice, drained
  • 2 Teaspoons sriracha sauce (hot chili sauce)
  • 1/4 Cup red onion, thinly sliced
  • 8 hamburger buns

Servings8

Calories Per Serving525

Folate equivalent (total)98µg25%

Riboflavin (B2)0.3mg17.8%


Burgers and slaw

Victoria Moore's recipe for burgers and slaw is super-simple and ready in under 30 minutes. The focus is on the quality of the beef, using a 20% fat mince to create a meltingly soft burger so good you can keep the rest simple.

Published: June 17, 2015 at 4:17 pm

Ingredients

  • good butcher&rsquos beef mince 500g, about 15-20% fat
  • burger buns 4, toasted
  • good cheddar 100g, sliced
  • ketchup or mayo to serve

For the slaw

  • white cabbage ¼ small
  • red cabbage ¼ small
  • carrots 2 large, peeled
  • mayonnaise 3 tbsp
  • natural yogurt 3 tbsp
  • Dijon mustard ½ tsp

Method

Mix the mince with some seasoning and leave to come to room temperature while you make the slaw. Slice both cabbages finely and put in a bowl. Grate the carrot coarsely and add to the cabbage. In a separate bowl, mix the mayonnaise, yogurt and mustard, season to taste, then stir into the cabbage mixture. Divide the mince into four, roll into balls and then squash into patties. Heat a heavy-based frying pan, and dry-fry the burgers for about 4 minutes on one side, flip, then cook for another 3 minutes, or longer if you prefer. Top with the sliced cheddar, grill until the cheese melts, then assemble the burgers in buns with tomato ketchup or mayonnaise if you like, and a dish of coleslaw.


  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 2 cloves garlic, minced, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, divided
  • ⅛ teaspoon ground pepper
  • ¼ cup crushed tortilla chips or panko breadcrumbs
  • ¼ cup quick-cooking oats
  • 2 tablespoons toasted pumpkin seeds, chopped
  • 2 tablespoons chopped fresh cilantro plus 1/2 cup, divided
  • 1 large egg, lightly beaten
  • ¼ cup low-fat plain Greek yogurt
  • ½ avocado
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 4 cups shredded cabbage (green and/or red)
  • 2 teaspoons olive oil
  • 4 whole-wheat buns, halved and toasted

Combine beans, half the garlic, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips (or panko), oats, pumpkin seeds, 2 tablespoons cilantro, and egg.

Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.

Meanwhile, combine the remaining 1/2 cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining 1/4 teaspoon salt. Add cabbage and toss to combine.

Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with 1/4 cup cabbage slaw each. Serve the remaining slaw on the side.


Preparation

Coleslaw

Step 1

Whisk mayonnaise, vinegar, onion, sugar, and celery seeds in a large bowl season with salt and pepper. Add cabbage and carrot and toss to coat season with salt and pepper. Cover and chill at least 30 minutes.

Step 2

DO AHEAD: can be made 1 day ahead. Keep chilled.

Chipotle Ketchup

Step 3

Whisk ketchup and chipotle chiles in a small bowl season with salt and pepper. Cover and chill.

Step 4

DO AHEAD: Ketchup can be mixed 1 day ahead. Cover and chill.

Burgers and assembly

Step 5

Form meat into four 4” diameter, ¾”-thick patties. Using your thumb, make an indentation in the center of each patty to help keep them flat as they cook. Season generously with salt and pepper.

Step 6

Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Cook burgers until a deep brown crust has formed, about 2 minutes per side. Add 2 Tbsp. water to skillet, immediately cover skillet (hot oil will splatter), and cook to medium-rare, about 1 minute.

Step 7

Uncover skillet and top each burger with 2 slices cheese. Add another 2 Tbsp. water to skillet cover skillet and cook until cheese is melted and burgers are cooked to medium, about 1 minute longer.

Step 8

Serve burgers on buns with chipotle ketchup, coleslaw, onion, jalapeños, and potato chips. Place a skewer through each burger to help hold them together.

Step 9

DO AHEAD: Patties can be formed 4 hours ahead. Cover and chill.

How would you rate Bobby's Crunch Burger?

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Carolina Style Burgers

My grandpa used to say, &ldquoHay is for horses!,&rdquo whenever I said &lsquohey&rsquo instead of &lsquohi&rsquo. I didn&rsquot realize it at the time, but I&rsquom pretty sure he was teasing me for picking up some sort of southern-ish affectations in my speech.

My parents moved to North Carolina from Illinois before I turned 2. My mom is a Midwest meat-and-potatoes cook through and through. I wasn&rsquot raised eating any traditional southern foods, so even though I wandered into grits-with-my-omelet territory by the time I was in high school, I was a full-on adult before I ever had a Carolina Style Burger or hot dog. Or Sundrop for that matter. But we will talk about that one another day.

There are some local foods I can&rsquot get down with. Like livermush. NO. Or peanut butter and mayonnaise sandwiches. DOUBLE NO.

Burgers covered in cheese, chili, and slaw though &mdash those I can get behind. Which is strange for me because I have never been a lover of slaw. <<<&mdash I type that every single time I write a recipe with slaw in it, for the record. (See evidence here, here, and here) I think the issue is that I don&rsquot like other&rsquos people&rsquos slaw. I&rsquom a slaw snob.

Can I confess something before we make this very southern-style burger thing? I don&rsquot ever feel authentic enough to use the word &lsquoya&rsquoll&rsquo. Sometimes I type it and I feel like a total fraud because I never say it in real life. Chad does, though! So we are gonna borrow some of his thick-drawl-sundrop-loving style and work out this Carolina Style Burger recipe.

I can assure you that I do say &lsquoHEY!&rdquo, I love sweet tea, and I have mastered this southern burger with chili and slaw thing.

I used 93% lean ground beef here. That leaves me enough fat in the pan (I pan-seared these burgers because we got a big-fat thunderstorm just as I was ready to start cooking, but you can definitely go for the grill) to cook without additional oil, but also turns out juicy burgers.

This is Southern-style chili, the stuff you pour over your cheese fries, hamburgers, and hot dogs, is rich with just a slight spice, and there are NO BEANS. If you are looking for beefy chili with beans, you have to check out this Mole Chili con Carne. It&rsquos my favorite. But burger chili is a whole other situation.

If you read the ingredient list for the chili, your eyes might bug out of your head because it is REALLY long. If you have a well-stocked pantry, there is nothing out of the ordinary listed and you are good to go. If you do not have a zillion spices hanging around, please don&rsquot feel intimidated. Grab yourself one of those chili seasoning packets for $1.39 at the store, add the tomatoes and brown sugar, and get on with your day. Seasoning can get pricey and you need this chili in your life.


Smoky Beef Burgers

A spicy, creamy jalapeño mayo makes the ideal partner for our burgers, seasoned with smoky-sweet barbecue spices like brown sugar, paprika, and garlic powder. We’re serving them with a bright, refreshing cabbage slaw, marinated in fresh lime juice while the burgers cook.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

If you&rsquore grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Cut out and discard the core of the cabbage thinly slice the leaves. Cut off and discard the root ends of the scallions thinly slice. Peel the carrots grate on the large side of a box grater. Halve the lime crosswise. Halve the buns. Roughly chop the pepper thoroughly wash your hands and cutting board immediately after handling.

In a large bowl, combine the sliced cabbage and scallions, grated carrots, the juice of both lime halves, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

While the slaw marinates, in a bowl, combine the mayonnaise and as much of the chopped pepper as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper.

Place the beef, breadcrumbs, and spice blend in a large bowl. Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

STOVE: In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side, or until browned and cooked through. Transfer to a plate. Wipe out the pan.
GRILL: Lightly oil the patties and grill 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate.

STOVE: Heat the same, dry pan on medium-high until hot. Add the buns, cut side down, and cook 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Assemble the burgers using the toasted buns, spicy mayo, and cooked patties. Serve the finished burgers with the slaw on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

If you&rsquore grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Cut out and discard the core of the cabbage thinly slice the leaves. Cut off and discard the root ends of the scallions thinly slice. Peel the carrots grate on the large side of a box grater. Halve the lime crosswise. Halve the buns. Roughly chop the pepper thoroughly wash your hands and cutting board immediately after handling.

In a large bowl, combine the sliced cabbage and scallions, grated carrots, the juice of both lime halves, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

While the slaw marinates, in a bowl, combine the mayonnaise and as much of the chopped pepper as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper.

Place the beef, breadcrumbs, and spice blend in a large bowl. Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

STOVE: In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side, or until browned and cooked through. Transfer to a plate. Wipe out the pan.
GRILL: Lightly oil the patties and grill 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate.

STOVE: Heat the same, dry pan on medium-high until hot. Add the buns, cut side down, and cook 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Assemble the burgers using the toasted buns, spicy mayo, and cooked patties. Serve the finished burgers with the slaw on the side. Enjoy!


How To Make Irish Burgers with Cheddar and Warm Bacon Slaw By Ra…

Serve with oven-baked steak fries and steak sauce or horseradish sour cream and chive sauce for dipping.

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Recipe Summary

  • Kosher salt
  • 8 cups finely shredded green cabbage (from a 1 1/2-pound head)
  • 1 cup distilled white vinegar
  • 1 tablespoon sugar
  • 2 tablespoons yellow mustard seeds
  • Vegetable oil, for frying
  • 5 large shallots, very thinly sliced crosswise and separated into rings
  • 1/4 cup Wondra flour (see Note)
  • 1 1/2 pounds ground beef chuck, preferably 85 percent lean
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet smoked paprika
  • 1 tablespoon Worcestershire sauce
  • Freshly ground pepper
  • 6 ounces extra-sharp cheddar, shredded
  • 2 cups baby arugula
  • 4 brioche buns, split and toasted

In a large bowl, toss 1 tablespoon of kosher salt with the cabbage and massage it until it softens and releases its liquid, about 4 minutes. Drain the cabbage in a colander and rinse it.

Wipe out the bowl. Add the vinegar, sugar, mustard seeds, 1 cup of water and 1 tablespoon of salt. Add the cabbage to the vinegar mixture, toss to coat and place a plate on top to keep it submerged. Let stand at room temperature for 2 hours.

Meanwhile, in a large saucepan, heat 1 1/2 inches of vegetable oil to 325°. In a medium bowl, toss the shallots with the Wondra flour. Fry the shallots all at once, stirring gently, until golden, about 7 minutes. Using a slotted spoon, transfer the shallots to a paper towel&ndashlined plate to drain. Season the shallots with salt. Reserve the cooking oil.

In a medium bowl, combine the ground beef with the onion powder, garlic powder, smoked paprika, Worcestershire sauce and 2 teaspoons each of kosher salt and ground pepper. Knead gently until thoroughly mixed. Form the beef into eight 4-inch patties. Press the shredded cheese into four 2 1/2-inch disks. Sandwich the cheese disks between the patties. Pinch the edges together to seal.

Heat a grill pan or griddle. Brush the burgers with some of the shallot cooking oil and cook over moderate heat until browned on the bottom, about 3 minutes. Flip the burgers, invert a large heatproof bowl over them and cook until medium within and the cheese is melted, about 3 minutes longer.

Mound the arugula on the bun bottoms and top with the burgers. Drain the pickled cabbage and mound some of it on the burgers reserve the rest of the pickled cabbage for another use. Top with the fried shallots and the bun tops and serve.


Lexington Red Coleslaw

Iain Bagwell / Getty Images

In Lexington, North Carolina, they make a red slaw by adding ketchup to the cabbage and cider vinegar recipe. It is also spiced up with cayenne, chili powder, and hot sauce. Lexington red coleslaw goes perfectly with barbecue pork or chicken, either as a side dish or on a sandwich. Enjoy this regional variation.


Honey Miso Salmon&Spinach Burgers with Watercress, Pickled Ginger&Cucumbers

Between the savory fish, the sour pickles, and the sweet honey miso, your taste buds will be doing a little dance when you bite into this salmon and spinach burger. Top with pickled and fresh veggies on a toasted brioche bun, this salmon and spinach burger is going to be the hit of your summer backyard cookout.

For even more burger ideas, check out our list of 13+ Best Healthy Hamburger Recipes.