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-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
BARBECUE CHEESEBURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the chili powder and cook, stirring, until toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar, soy sauce, Worcestershire sauce and 1/2 cup water. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth; let cool to room temperature.
- Make the burgers: Combine the ground beef and 3 tablespoons of the prepared barbecue sauce in a bowl; mix with your hands until just combined. Form the meat into six 1/2-inch-thick patties; season both sides with salt and pepper.
- Preheat a grill to medium. Toss the onion with 1 tablespoon of the barbecue sauce and the vegetable oil. Grill (use a grill basket if you have one), turning occasionally, until lightly charred, about 8 minutes.
- Transfer 1/2 cup of the remaining barbecue sauce to a separate bowl for brushing. Increase the grill temperature to medium high and grill the patties, brushing with the barbecue sauce and flipping occasionally, about 8 minutes for medium rare; top with the cheese during the last minute and cover to melt. Toast the buns on the grill. Serve the burgers on the buns; top with the grilled onions, avocado slices and more barbecue sauce.
THE SUPER BBQ CHEESEBURGER
Some things never change: The best way to dress a cheeseburger will always be with BBQ sauce, tomatoes, lettuce and dill pickles.
Provided by My Food and Family
Categories Home
Time 28m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Preheat grill to medium heat. Mix meat and 1/4 cup of the barbecue sauce. Shape into 6 patties.
- Grill patties 6 to 8 minutes on each side or until cooked through (160°F), turning and brushing occasionally with the remaining 1/4 cup barbecue sauce for the last 5 minutes of the grilling time. Top each patty with 1 Singles; continue grilling 2 minutes or until Singles begin to melt.
- Place lettuce and tomatoes on bottom halves of rolls; top with burgers, pickles and tops of rolls.
Nutrition Facts : Calories 480, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
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.
BBQ CHICKEN BURGERS WITH COLE SLAW
Make and share this BBQ Chicken Burgers With Cole Slaw recipe from Food.com.
Provided by Amykins
Categories Lunch/Snacks
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten.
- Sprinkle in sugar and remove from heat. Cool in a bowl for 5 minutes.
- Add tomato paste, Worcestershire, and hot sauce to a bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors.
- Form 4 patties.
- Heat 1 T. oil in a non-stick skillet over medium-high heat. Cook patties 6 miutes on each side.
- Combine the honey, lemon juice, and remaining oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
- Serve burgers on buns topped with slaw.
Nutrition Facts : Calories 485.1, Fat 19.4, SaturatedFat 4.8, Cholesterol 106.9, Sodium 633, Carbohydrate 42.5, Fiber 2.5, Sugar 17.9, Protein 35.7
SLAW-TOPPED BEEF SLIDERS
When I was working full time, I relied on these delicious, fast-to-fix beef sliders for simple meals. To speed prep time and avoid extra cleanup, I used bagged coleslaw mix and bottled slaw dressing. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Appetizers
Time 26m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Combine coleslaw, onion, celery seed and pepper. Add salad dressing; toss to coat. Refrigerate until serving., Sprinkle roast with salt and pepper; transfer roast to a 5-qt. slow cooker. Mix tomato paste, water and Worcestershire sauce; pour over roast. Top with onion. Cook, covered, on low 6-8 hours or until meat is tender., Shred meat with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve beef on buns; top with coleslaw. Replace bun tops.
Nutrition Facts : Calories 322 calories, Fat 12g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 726mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein.
BARBECUE TURKEY BURGERS WITH CREAMY COLE SLAW HOLDEN
Provided by Lauren Mead Holden
Categories Sandwich turkey Backyard BBQ Grill Chill Grill/Barbecue Cabbage Gourmet Portland Oregon
Yield Serves 6
Number Of Ingredients 20
Steps:
- Make burgers:
- In a small bowl stir together Worcestershire sauce, ketchup, soy sauce, garlic paste, chili powder, cumin, Tabasco, and salt and pepper to taste until sauce is smooth. In a large bowl stir together turkey, onion, bread crumbs, and 1/4 cup sauce until combined well and form into six 3/4-inch-thick patties. Burgers may be prepared up to this point 1 day ahead and chilled, covered. Divide remaining sauce in half and put in separate bowls, half for brushing burgers on the grill and half for drizzling on cooked burgers. Chill sauce, covered.
- Make cole slaw:
- In a large bowl whisk together mayonnaise, vinegar, sugar, and mustard. Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well. Cole slaw may be made 4 hours ahead and chilled, covered.
- Prepare grill.
- Grill burgers on an oiled rack set 5 to 6 inches over glowing coals, brushing frequently with barbecue sauce, 6 minutes on each side, or until cooked through. Drizzle burgers with remaining barbecue sauce and serve with cole slaw in pita pockets.
CAROLINA-STYLE BBQ PORK BURGERS WITH COLESLAW
Grill our pork burger recipe when you're ready to enjoy some big flavors! Our Carolina-Style BBQ Pork Burgers with Coleslaw are succulent and sweet.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat greased grill to medium-high heat.
- Mix first 3 ingredients with 2 Tbsp. barbecue sauce just until blended; shape into 6 (1/2-inch-thick) patties.
- Grill 5 to 6 min. on each side or until done (160ºF), brushing with remaining barbecue sauce for the last minute.
- Meanwhile, combine all remaining ingredients except buns.
- Fill buns with burgers and coleslaw just before serving.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
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