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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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A Bobby Flay recipe, published in Food & Wine magazine's January 2008 issue. I've eaten a burger at MESA Grill and it was one of the best. This recipe features a cabbage slaw topping. Ingredients:
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 carrot, finely shredded |
salt & fresh ground pepper |
2 lbs ground chuck |
vegetable oil, for rubbing |
salt & freshly ground black pepper |
4 hamburger buns, split |
sliced pickle |
Directions:
1. 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.
2. 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-rate Brush with 1/2 cup of the barbecue sauce and grill until glazed, about one minute per side.
3. Grill the buns and brush them with the remaining barbecue sauce. Top with burgers, picks and coleslaw and serve.
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