OKLAHOMA ONION BURGERS WITH CREAMY BBQ COLESLAW
Oh, the smash burger. In my opinion, it's the best style of burger out there. A thinly charred burger with shaved onions pressed into it, two slices of the best cheese and sauce dripping down your hands - come on! If paper towels could be listed on the ingredient list, it would be at the top. Some Oklahoma onion burger purists skip toppings altogether, but I'm taking the history of this burger and expanding on it with a BBQ smoky slaw to add creamy, vinegary flavors and a crunchy texture that's pure bliss.
Provided by Dave Mechlowicz
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a griddle, large griddle pan or large cast-iron skillet over medium heat for at least 10 minutes.
- Whisk together the barbecue sauce, mayonnaise, 2 tablespoons pepperoncini liquid, mustard, smoked paprika and vinegar in a small bowl. Season with salt and pepper.
- Roughly chop the pepperoncini peppers and toss together with the coleslaw mix in a large bowl. Add three-quarters of the sauce and toss. Reserve the remaining sauce for the bun and burger.
- Loosely form the ground beef into 4 balls. Season with salt and pepper on all sides.
- Brush the griddle with canola oil and add 1 ball of beef griddle. Add 1/4 cup of the shaved onions on top of the ball and smash it down with a heavy metal spatula. You want to smash and spread the meatball, making sure those onions are pushed into the beef, and creating a patty that will be bigger than your bun. Cook until browned, about 2 minutes. Flip and cook until the onions are steamed and caramelized, about 2 minutes. For this burger, it's OK to give it another press with your spatula-we want that Maillard reaction (see Cook's Note). Top the burger with 1 tablespoon of the remaining mayonnaise mixture, then 2 slices of cheese and cook until melted, 1 minute. Repeat with the remaining beef, cooking in 2 batches.
- Meanwhile, spread the mayonnaise mixture on the bottom of the buns and cover with 4 dill pickle chips.
- Once the cheese has melted, place each burger on a bottom bun and top with 1/4 cup of the slaw mixture. Smash each top bun on the slaw and enjoy! Your friends will thank you.
COLESLAW BURGERS
Tell guests to hold the fork when you serve these Coleslaw Burgers! No need to serve the tasty salad on the side when you put it on our Coleslaw Burgers.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- SEASON the ground beef and shape into 4 patties. Grill the burgers over medium heat to desired doneness.
- For the slaw:
- PLACE cabbages, carrots, bell pepper, onion and cheese into a large serving bowl. In a separate bowl, whisk together lemon juice, cider vinegar, sugar, black pepper, sour cream and Siriracha until well blended. Pour over cabbage and cheese mixture and stir together until slaw is lightly coated and ready to serve.
- PLACE cooked burgers on buns and top with slaw. Serve and enjoy!
Nutrition Facts : Calories 550, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 105 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
COLESLAW-TOPPED BBQ CHEESEBURGERS
Why make plain cheeseburgers, when you can easily perk them up with barbecue sauce and creamy coleslaw. Cooked in a skillet, they're ready to serve in half an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In medium bowl, mix beef and grill seasoning. Shape mixture into 4 patties, about 1/2 inch thick.
- Heat 10-inch nonstick skillet over medium heat. Add patties; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Top each with cheese slice; cook 1 to 2 minutes longer or until cheese is melted.
- Meanwhile, in small bowl, mix coleslaw mix and dressing.
- Place burgers on roll bottoms. Top each with barbecue sauce and coleslaw. Cover with roll tops.
Nutrition Facts : Calories 490, Carbohydrate 38 g, Cholesterol 95 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 570 mg, Sugar 10 g, TransFat 1 g
DALLAS BURGER
Steps:
- For the BBQ sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/2 cup water, bring to a boil and simmer for 5 minutes. Add the ancho chile powder, brown sugar, mustard, paprika, vinegar, Worcestershire, honey, molasses, chile de arbol and chipotle chile and simmer, stirring occasionally, until thickened, an additional 10 minutes.
- Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a medium bowl and allow to cool to room temperature. Put about 1/3 cup of the BBQ sauce in a small bowl; reserve the remaining BBQ sauce in the medium bowl for spooning on top and serving.
- For the coleslaw: Whisk together the mayonnaise, vinegar, granulated sugar, celery salt, onion and some salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine; season with more salt and pepper if needed. Let sit at least 15 minutes before serving.
- For the burger: Heat a grill, grill pan or cast-iron griddle to high heat. Brush the grill grates, pan or griddle with the oil.
- Whisk together the ancho, paprika, mustard powder, coriander, cumin, oregano, chile de arbol, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
- Form the meat into four 6-ounce burgers. Brush the burgers with oil, season with some of the rub and sprinkle with salt and pepper on both sides. Grill until the burgers are golden brown and slightly charred on the bottoms, 3 to 4 minutes. Brush with the BBQ sauce from the small bowl (discard any unused sauce). Flip the burgers and continue to cook to medium doneness, about 4 minutes longer. Spoon a little of the reserved BBQ sauce on each burger and top each with a slice of cheese. If using a grill pan or griddle, fill a squeeze bottle with water and squirt the pan. Cover the burgers with a grill lid, large domed lid or large metal bowl and count to 10 -- until the cheese is melted
- Place the burgers on the bun bottoms and spoon some more of the BBQ sauce on top. Top with some of the coleslaw and a few pickles. Top with a few potato chips, if desired. Put the bun tops on and stick a 6-inch wooden skewer through each.
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
- Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
- In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
- Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
THE FAMOUS POOL ROOM COLESLAW BURGERS
In the little southern town of Fayetteville, Tennessee, people come from all around to have these burgers. People who have grown up in the area but have moved away make special trips to get them. There are two different pool rooms on the square (Bill's Pool Room and Honey's). However, you can find these burgers at any greasy spoon in the Lincoln County area.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 35m
Yield 1 gallon of slaw
Number Of Ingredients 9
Steps:
- Put all ingredients in a large pan and just bring to a boil.
- Put slaw and burger on bun.
- The traditional way of eating this is without any other condiments.
- Put the rest of the slaw in jars and seal.
- It does not have to be refrigerated until opened.
HOMEMADE COLESLAW
Classic coleslaw with a vinegar/mayonnaise dressing.
Provided by sal
Categories Salad Coleslaw Recipes With Mayo
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a small bowl combine vinegar, mayonnaise and mustard.
- In a large bowl combine cabbage, carrots, bell peppers and celery.
- Pour dressing over vegetables, mixing to coat evenly. Chill, and serve over lettuce leaves.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 7.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 2 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 277.9 mg, Sugar 3.5 g
MONDAY NIGHT BURGERS & SLAW
Sit down to an easy weeknight dinner of grilled vegan burgers served with a carrot and cabbage slaw. We've used Tesco Plant Chef Meat-Free Burgers for a speedy meal, ready in just 20 minutes
Provided by Anna Glover
Time 20m
Number Of Ingredients 11
Steps:
- Heat the grill to medium-high. Put the Tesco Plant Chef Meat-Free Burgers on a baking tray and grill for 4-5 mins each side until golden and crisp. Toast the buns cut-side up alongside the burgers on the tray for the last 2-3 mins.
- Meanwhile, toss the slaw ingredients with some seasoning. Taste, and add a little more lemon or mustard, if you like.
- Spread a little mayo on the burger bun bases, add a tomato slice and a burger. Add a spoonful of the slaw. Top with some rocket or spinach, and add the burger lids. Serve with the remaining slaw on the side.
Nutrition Facts : Calories 520 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 3.05 milligram of sodium
More about "coleslaw burgers recipes"
CHICKEN BURGERS WITH COLESLAW | RICARDO - RICARDO CUISINE
From ricardocuisine.com
4/5 (8)Total Time 37 minsCategory Main DishesCalories 550 per serving
THE BEST COLESLAW RECIPE FOR BURGERS
From anewyorkfoodie.com
CRISPY CHICKEN BURGER WITH HONEY MUSTARD COLESLAW
From kitchensanctuary.com
CLASSIC COLESLAW RECIPE (EASY!) - SIMPLY RECIPES
From simplyrecipes.com
BEST CHICKEN BURGERS WITH COLESLAW RECIPES | FOOD …
From foodnetwork.ca
EASY COLESLAW FOR BURGERS - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (1)Category Side Dish, SidesCuisine AmericanCalories 60 per serving
THE BEST BURGER RECIPE AND CLASSIC CREAMY COLESLAW
From familyfreshmeals.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 11 mins
SPICY GRILLED TURKEY BURGER WITH COLESLAW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5 BUDGET RECIPES FROM MARTHA STEWART GUARANTEED TO BECOME YOUR ...
From salon.com
COLESLAW FOR BURGERS RECIPE - RECIPETIPS.COM
From recipetips.com
CREAMY COLESLAW RECIPE - LOVE AND LEMONS
From loveandlemons.com
SOUTHERN-STYLE SLAW BURGERS | BUY THIS COOK THAT
From buythiscookthat.com
CLASSIC EASY, CREAMY COLESLAW RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED POTATO SALAD, CRISP-EDGED SMASH BURGERS AND SMOKED …
From nytimes.com
BURGER SLAW RECIPE (4 INGREDIENTS ONLY) - SOUTHERN PLATE
From southernplate.com
HEALTHY PINEAPPLE COLESLAW RECIPE - COTTER CRUNCH
From cottercrunch.com
BOBBY FLAY TEXAS BURGER WITH COLESLAW | COOKING ON THE RANCH
From highlandsranchfoodie.com
7 FAST-FOOD CHAINS THAT SERVE THE BEST COLESLAW - EAT THIS NOT THAT
From eatthis.com
51 BEST HOT DOG TOPPINGS - HOW TO TOP A HOT DOG - DELISH
From delish.com
You'll also love