Cook Time: 8 minutes
Total Time: 8 minutes
Yield: Serves 4
- Barbecue Sauce
- 2 teaspoons butter
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1 1/2 cups ketchup
- 1/4 cup lemon juice
- 1/4 cup Worcestershire sauce
- 1 tablespoon molasses
- 1 teaspoon grainy mustard
- 1/4 to 1/2 teaspoon crushed red pepper
- 1 pound shredded cabbage with some julienne carrots, home shredded or purchased
- 1/2 cup mayonnaise
- 3 tablespoons cider vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons celery seeds
- 1 heaping teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- salt, to taste
- 1 1/2 pounds 85% ground beef
- olive oil
- salt and freshly ground black pepper
- hamburger buns
- Optional Toppings
- dill pickle slices
- onion slices
- tomato slices
In a saucepan over medium heat, melt the butter. Add the onion and cook until translucent. Add the garlic and saute for about 2 minutes longer. Add the ketchup, lemon juice, Worcestershire sauce, molasses, mustard, and red pepper. Cover with a splatter shield or cover loosely with a lid. Simmer, stirring occasionally, for about 10 minutes. Set aside.
Put the shredded cabbage mixture in a large bowl. In a small bowl, whisk together the mayonnaise, vinegar, sugar, celery seeds, onion powder, and 1/4 teaspoon of freshly ground black pepper. Add the dressing to the cabbage mixture and toss to blend ingredients. Add salt, to taste, or as desired. Cover and refrigerate until serving time.
Prepare the gas or charcoal grill for direct heat, with burners on high or preheat an even layer of coals.
Alternatively, oil a grill pan and heat over high heat on the stovetop.
Separate the ground beef into 4 6-ounce portions and form the burgers, leaving a slight indention in the center of each. Rub the patties all over with a little olive oil and sprinkle with salt and freshly ground black pepper. Grill the burgers over high heat for about 5 minutes on each side. Cook for about 2 to 3 minutes longer, brushing with about 1/4 to 1/3 cup of the barbecue sauce. *
*According to foodsafety.gov, hamburgers should be cooked to at least 160° on a food thermometer.
Meanwhile, toast or grill the hamburger rolls.
Assemble the burgers with more barbecue sauce. Top the burgers with a generous spoonful of coleslaw or serve the coleslaw along with other toppings at the table.
Makes 4 burgers.