Recipe

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• 2 tsp ground coriander
• 2 tsp paprika
• 1 1/2 tsp ground ginger
• 1/2 tsp sugar
• 1/4 tsp ground red pepper ( cayenne)
• salt
• fresh coarse ground black pepper
• 1 1/4 lbs ground chuck
• 8 slices rye bread , with caraway seeds (oval slices)
• deli prepared mustard
• 1/2 small red cabbage, shredded
• 1 small green cabbage, shredded
• 2 carrots, peeled and shredded
• 3 tbsp cider vinegar
• 1 tbsp sugar
• 2 cups mayonnaise
• 1/4 tsp salt
• 1/4 tsp fresh ground pepper
• 3 tbsp finely chopped fresh parsley

• 1 BURGERS:.
• 2 Prepare outdoor grill for direct grilling over medium heat.
• 3 In cup, combine coriander, paprika, ginger, sugar, ground red pepper, 1 teaspoon salt, and 2 teaspoons black pepper.
• 4 Shape ground beef into four 1/2-inch-thick oval burgers.
• 5 On waxed paper, pat spice mixture onto both sides of burgers.
• 6 Place burgers on hot grill rack; cook 8 to 9 minutes for medium or until desired doneness, turning burgers over once.
• 7 Burgers should reach an internal temperature of 160ºF.
• 8 Serve burgers on rye bread with mustard.
• 9 TRICOLOR SLAW:.
• 10 Add the shredded red cabbage, shredded green cabbage and shredded carrot to the dressing and, using tongs, toss to coat all the vegetables evenly.
• 11 TRICOLOR SLAW DRESSING:.
• 12 In a large serving bowl, stir together the vinegar, sugar, mayonnaise, salt, pepper and parsley until well blended.