Coleslaw Burgers Recipes

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BOBBY FLAY TEXAS BURGER WITH COLESLAW



Bobby Flay Texas Burger With Coleslaw image

Bobby Flay Texas Burger. Juicy, delicious, topped with slaw and BBQ Sauce. Perfect crowd pleasing burger for your next back yard cookout.

Provided by Lea Ann Brown

Categories     Main Course Beef

Time 55m

Number Of Ingredients 16

For The Slaw
3/4 cup mayonnaise
1/2 small onion (finely shredded)
3 Tablespoons cider vinegar
2 Tablespoons sugar
2 teaspoons celery seeds
8 cups shredded green cabbage
1 large carrot (finely shredded)
Salt and freshly ground pepper
For the Burgers
1 pound ground beef chuck
Vegetable oil (for rubbing)
Salt and freshly ground pepper
3/4 cup barbecue sauce
4 hamburger buns (split)
Sliced pickles

Steps:

  • Make the Coleslaw: In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
  • Make the Burgers: Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with 1/2 cup of the barbecue sauce and grill until glazed, about 1 minute per side.
  • Grill the buns and brush them with the remaining barbecue sauce. Top with the burgers, pickles and coleslaw and serve.

Nutrition Facts : Calories 1150 kcal, Carbohydrate 61 g, Protein 46 g, Fat 79 g, SaturatedFat 23 g, Cholesterol 179 mg, Sodium 1223 mg, Fiber 6 g, Sugar 33 g, ServingSize 1 serving

CLASSIC HOMEMADE COLESLAW



Classic homemade coleslaw image

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

1 small white cabbage or ½ large
4 carrots, peeled
1 large red onion
½ small bunch dill, chives, parsley or coriander, finely chopped (optional)
1 tbsp Dijon mustard
50g mayonnaise
50g yogurt, soured cream or more mayo
1-2 tbsp white wine vinegar
a few pinches of paprika

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



The Famous Pool Room Coleslaw Burgers image

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

1 gallon chopped head of cabbage
1 quart mustard
1 tablespoon pepper
3 large onions, chopped
1 cup brown sugar
4 1/2 cups sugar
1 tablespoon salt
hamburger patty, grilled
hamburger bun

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.

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