Slaw-Tastic Smokey Cheeseburger

Name: Slaw-Tastic Smokey Cheeseburger
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1 lb each of ground sirloin and ground chuck; 1/2 c diced red onion; 1 tsp kosher or sea salt; 1 tsp fresh ground black pepper; 1 tsp ground gumin; 1 Tbsp minced garlic; 2 Tbsp worcestershire sauce; 1 Tbsp mesquite liquid smoke; SLAW; 1 c each of green & purple cabbage, shreddeed; 1/2 c julienned sweet red pepper; 1/2 c jicama, peeled and julienned; 1/2 c shredded carrots; 1/2 c julienned green apple; SLAW DRESSING; 2 Tbsp red wine vinegar; 1/4 c olive oil, extra virgin; 1 tsp white sugar; 1 tsp kosher or sea salt; 1/2 tsp fresh ground black pepper; 1 tsp ground celery seed; 1/2 tsp lime zest; 1 Tbsp lime juice; 1 Tbsp toasted sesame seeds; CHIPOTLE AIOLE; 1/2 c mayonaise; 2 Tbsp chopped chipotle peppers with adobo sauce; 1 Tbsp honey; 2 Tbsp chopped cilantro; SANDWICHES

By George Levinthal
@ChefGeoLevi

(This is my World Food Championships 2015 qualifying entry and I couldn't be prouder.) Here's everything you want for a picnic rolled up into a delicious burger. The great flavor of smoked meat, the char of the grill, melted cheese, the crunch of a tangy coleslaw, and even a spicy dressing, along with lettuce and tomato, all between a toasted bun. It will be a favorite for picnics and barbeques for years to come. All you need is a cold drink and a group of friends and family to enjoy it with.

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

Rating:

★★★★★ 3 votes5

Comments:

26 Comments

Serves:

Prep:

45 Min

Cook:

25 Min

Method:

Grill

Ingredients

1 lb

each of ground sirloin and ground chuck
1/2 c

diced red onion
1 tsp

kosher or sea salt
1 tsp

fresh ground black pepper
1 tsp

ground gumin
1 Tbsp

minced garlic
2 Tbsp

worcestershire sauce
1 Tbsp

mesquite liquid smoke
SLAW
1 c

each of green & purple cabbage, shreddeed
1/2 c

julienned sweet red pepper
1/2 c

jicama, peeled and julienned
1/2 c

shredded carrots
1/2 c

julienned green apple
SLAW DRESSING
2 Tbsp

red wine vinegar
1/4 c

olive oil, extra virgin
1 tsp

white sugar
1 tsp

kosher or sea salt
1/2 tsp

fresh ground black pepper
1 tsp

ground celery seed
1/2 tsp

lime zest
1 Tbsp

lime juice
1 Tbsp

toasted sesame seeds
CHIPOTLE AIOLE
1/2 c

mayonaise
2 Tbsp

chopped chipotle peppers with adobo sauce
1 Tbsp

honey
2 Tbsp

chopped cilantro
SANDWICHES
6

toasted potato rolls
6 slice

smoked gouda cheese
6

icegerg lettuce leaves
6 large

tomato slices, 1/4" thick
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How to Make Slaw-Tastic Smokey Cheeseburger

Step-by-Step

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.