Slaw-Tastic Smoky Cheeseburger
By
George Levinthal
@ChefGeoLevi
12
Blue Ribbon Recipe
Now this is a burger! The ranch slaw, along with the smokey flavors from the chipotle aioli, adds so many layers of flavors and textures, your taste buds will do a happy dance. We toasted our buns with mayo... oh so good.
The Test Kitchen
Ingredients
-
1 lbeach of ground sirloin and ground chuck
-
1/2 cdiced red onion
-
1 tspkosher or sea salt
-
1 tspfresh ground black pepper
-
1 tspground gumin
-
1 Tbspminced garlic
-
2 Tbspworcestershire sauce
-
1 Tbspmesquite liquid smoke
-
SLAW
-
1 ceach of green & purple cabbage, shreddeed
-
1/2 cjulienned sweet red pepper
-
1/2 cjicama, peeled and julienned
-
1/2 cshredded carrots
-
1/2 cjulienned green apple
-
SLAW DRESSING
-
2 Tbspred wine vinegar
-
1/4 colive oil, extra virgin
-
1 tspwhite sugar
-
1 tspkosher or sea salt
-
1/2 tspfresh ground black pepper
-
1 tspground celery seed
-
1/2 tsplime zest
-
1 Tbsplime juice
-
1 Tbsptoasted sesame seeds
-
CHIPOTLE AIOLE
-
1/2 cmayonaise
-
2 Tbspchopped chipotle peppers with adobo sauce
-
1 Tbsphoney
-
2 Tbspchopped cilantro
-
SANDWICHES
-
6toasted potato rolls
-
6 slicesmoked gouda cheese
-
6icegerg lettuce leaves
-
6 largetomato slices, 1/4" thick
How to Make Slaw-Tastic Smoky Cheeseburger
- In a large bowl crumble the ground meats and add all the Burger ingredients and combine thoroughly. Don't over mix. Separate the meat into 6 patties, cover and set aside.
- Shred and julienne the slaw ingredients in a large bowl and set aside.
- Whisk together all of the dressing ingredients in a medium sized bowl and set aside.
- Mix together the aioli ingredients and set refrigerate until needed.
- Heat a well greased grill or grill pan on high and put on the patties. Reduce the heat to medium high and cook for 4 minutes. After 4 minutes turn & cook 4 more minutes and check for doneness, about 140 deg. at this point.
- Reduce heat to medium low, add 1 slice of cheese to each patty, cover and cook for an additional 2 to 3 minutes until melted. The patty temperature should be at 150 deg. Remove the patties to a warm plate and cover loosely with aluminum foil.
- Brush a small amount of olive oil or mayonnaise on both sides of the 6 buns and toast until lightly browned
- Whisk the dressing ingredients again, pour over the slaw, a little at a time so and combine thoroughly. Don't over dress.
- Divide the lettuce and tomatoes, lettuce first, between the bun bottoms, followed by the burgers. Put some slaw, about a small handful, or more, your preference, on the burgers. You may have some extra for later. Spoon 1 tbsp. of the aioli on each bun top, cover and serve.