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.
ALMOST-FAMOUS ANIMAL-STYLE BURGERS
No one knows how In-N-Out's Animal-Style burger got its name, but customers have been ordering it since the '60s, even though it has never actually appeared on the menu. "Animal Style" is code for a patty grilled in mustard and served with lettuce, tomato, pickles, grilled onions and an extra helping of the California-based chain's signature sauce. ("Double-Double" means two patties with cheese.) The official recipe is a secret, but Food Network Kitchens created this close second.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 burgers
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
- Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
- Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
- Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.
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
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.
GRILLED PORK BURGERS WITH ROB'S FAMOUS COLESLAW
Steps:
- In a medium sauté pan, toast the cumin seeds over medium heat a few minutes, until the seeds release their aroma and darken slightly. Pound the seeds in a mortar or spice grinder until coarsely ground.
- Return the pan to the stove over high heat for 1 minute. Add the olive oil and shallots. Turn the heat down to medium-low, and cook a few minutes, stirring once or twice, until the shallots start to soften. Add the garlic, thyme, cumin, and sliced chile. Season with 1/4 teaspoon salt and a few grindings of black pepper, and cook 3 to 4 minutes, until the shallots become translucent. Set aside to cool.
- In a large bowl, use your hands to combine the ground pork, chorizo, bacon, shallot mixture, and parsley, being careful not to overmix the meat. Season with 1 1/4 teaspoons salt and lots of freshly ground black pepper. Shape the meat into six 6-ounce patties. Chill in the refrigerator if not using right away.
- Light the grill 30 to 40 minutes before cooking, and remove the pork burgers from the refrigerator to come to room temperature (if you made them in advance).
- When the coals are broken down, red, and glowing, brush the pork burgers with olive oil, and grill them 3 to 4 minutes on the first side, until they're nicely browned. Turn the burgers over, and place a piece of cheese on each one. Cook another 3 minutes or so, until the pork is just cooked through. (It should still be slightly pink in the center.)
- Slice the buns in half, brush them with olive oil, and toast them on the grill, cut side down, for a minute or so, until they're lightly browned.
- Spread both sides of the buns with aïoli. Place a burger on the bottom half of each bun, and dollop with a generous amount of romesco. Place some arugula leaves on top, and finish with the top half of the bun.
- Serve the burgers on a platter with mounds of Rob's famous coleslaw. For your more indulgent friends, serve extra romesco and aïoli on the side.
- Aïoli
- Place the yolk in a stainless steel bowl. Begin whisking in the grapeseed oil drop by drop. Once the mixture has thickened and emulsified, you can whisk in the remaining grapeseed and olive oils in a slow steady stream. If the mixture gets too thick, add a drop or two of water.
- Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Whisk the garlic paste into the aïoli. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water. In addition to thinning the aïoli, this will also make it creamier.
- Rob's famous coleslaw
- In a small saucepan, reduce the vinegar by half over medium heat. Cool 5 minutes, and then stir in the honey until it dissolves. Combine the cabbages, onion, and carrot in a large bowl. Pour the vinegar-honey mixture over the vegetables, and toss well to combine. Season with salt and pepper, and let sit 15 minutes, tossing occasionally. Add the mayonnaise, cayenne, and herbs, and toss well. Taste for balance and seasoning.
- Note
- I think these burgers taste best when the flavors have had time to meld. So-mix the meat ingredients together in the morning or the night before. The romesco can be made a day or two ahead of time, if you like. Make the aïoli a few hours before serving.
- When you make the burgers, combine the ingredients gently so you don't overwork the meat, which would make a tough burger. Shape it into a loose ball until it just comes together, and flatten slightly to form a patty. To be sure the meat is well seasoned, make a small test burger first.
More about "the famous pool room coleslaw burgers recipe genius kitchen"
THE FAMOUS POOL ROOM COLESLAW BURGERS | FOOD.COM
From pinterest.com
HAMBURGER SLAW RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
10 COLESLAW FOR BURGERS IDEAS | COLESLAW, COOKING RECIPES, COLESLAW …
From pinterest.ca
ALMOST FAMOUS COLESLAW RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
CHICKEN BURGERS WITH COLESLAW - RICARDO CUISINE
From ricardocuisine.com
CREAMY COLESLAW RECIPE - GENIUS KITCHEN - MASTERCOOK
From mastercook.com
SLAW BURGERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST BURGER RECIPE AND CLASSIC CREAMY COLESLAW
From familyfreshmeals.com
KITTENCALS FAMOUS COLESLAW RECIPE - GENIUS KITCHEN
From mastercook.com
POOL HALL COLESLAW RECIPE - FOOD NEWS
From foodnewsnews.com
BEST BURGER RECIPES FROM CELEBRITY CHEFS - CHEAPISM
From blog.cheapism.com
SLAW BURGER RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
CHICKEN BURGERS WITH COLESLAW RECIPE | THE COOK BOOK
From thecookbook.pk
THE FAMOUS POOL ROOM COLESLAW BURGERS RECIPE - FOOD.COM
From pinterest.co.uk
THE FAMOUS POOL ROOM COLESLAW BURGERS RECIPE
From pinterest.com
EASIEST WAY TO MAKE PERFECT ULTIMATE COLESLAW, BURGERS
From hdcookbook.com
THE FAMOUS KFC COLESLAW RECIPE - GLOBAL WORLD RECIPES
From globalrecipesguide.com
COLE SLAW RECIPE FOR BURGERS - THERESCIPES.INFO
From therecipes.info
COLESLAW FOR BURGERS RECIPE - RECIPETIPS.COM
From recipetips.com
KITTENCALS MARINATED OIL AND VINEGAR COLESLAW RECIPE - GENIUS …
From pinterest.ca
HOW TO COOK APPETIZING ULTIMATE COLESLAW, BURGERS
From homquekitchen.blogspot.com
RECIPE: YUMMY ULTIMATE COLESLAW, BURGERS - MANIADEMULHERUNHA
From maniademulherunha.blogspot.com
COLESLAW BURGER RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BURGERS WITH COLESLAW RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST COLESLAW RECIPE - KITCHEN DESIGNS BY KEN KELLY
From kitchendesigns.com
SLAW BURGERS RECIPE | MYRECIPES
From myrecipes.com
CRISPY CHICKEN BURGER WITH HONEY MUSTARD COLESLAW - NICKY'S …
From kitchensanctuary.com
BURGER WITH COLESLAW ON THEM - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SOUTHERN STYLE SLAW BURGERS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SOUTHERN-STYLE SLAW BURGERS | BUY THIS COOK THAT
From buythiscookthat.com
JACKO’S HOMEMADE BURGER WITH COLESLAW AND CHIPS - RTE.IE
From rte.ie
HAMBURGER WITH COLESLAW ON TOP - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BBQ PORK BURGERS WITH COLESLAW - RICARDO CUISINE
From ricardocuisine.com
GRILLED PORK BURGERS WITH ROBS FAMOUS COLESLAW - PLAIN.RECIPES
From plain.recipes
SALMON BURGERS RECIPE WITH JICAMA COLESLAW AND DILL DRESSING
From billyparisi.com
21 BURGER COPYCAT RECIPES INSPIRED BY YOUR RESTAURANT FAVORITES
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love