A Dilly Of A Burger With Crunchy “Shake It, Baby” Red Slaw
Ingredients
- Dilly Mustard Sauce:
- 1/2 Cup sour cream
- 1/2 Cup plain low-fat yogurt
- 1/3 Cup fresh dill, chopped
- 3 Tablespoons red onion, finely chopped
- 2 Tablespoons stone ground mustard
- Patties:
- 2 Pounds ground chuck
- 1/2 Cup fresh dill, chopped
- 2 Garlic cloves, finely minced
- 2 Teaspoons kosher salt
- 1 Teaspoon ground coriander
- 1/2 Teaspoon freshly ground black pepper
- Crunchy ŇShake It, BabyÓ Red Slaw:
- 3 Cups red cabbage, finely shredded
- 1/4 Cup carrot, grated
- 1/3 Cup vegetable oil
- 1/4 Cup red wine vinegar
- 1 Tablespoon water
- 2 Teaspoons table salt
- 1 Teaspoon freshly ground black pepper
- 1/2 Teaspoon sugar
- For Assembly:
- Vegetable oil (for brushing on grill rack)
- 6 High-quality hamburger buns, split
Instructions
- Prepare the Patties:
- 1. Heat grill to medium-high
- To Make the Sauce:
- 2. Whisk all ingredients in a small bowl to blend; lightly cover with plastic wrap and let stand at room temperature until ready to serve
- To Make the Patties:
- 3. Combine all ingredients in a large bowl; handling the meat as little as possible to avoid compacting it, mix well
- 4. Divide mixture into 6 equal portions and form portions into patties to fit the buns
- 5. Place patties on a tray, lightly cover with plastic wrap, and refrigerate until ready to grill
- To Make the Slaw:
- 6. Place cabbage and carrot in a large plastic container with a lid and set aside
- 7. Whisk remaining ingredients in a small bowl until blended
- 8. Pour dressing over cabbage mixture
- 9. Tightly seal container with lid and vigorously shake until well-blended, about 1 minute
- 10. Let stand at room temperature until ready to serve
- To Grill the Burgers
- 11. Brush grill rack with vegetable oil and place patties on the rack, cover and cook, turning just once until done; about 4 minutes on each side for medium-rare
- 12. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to lightly toast
- To assemble the burgers:
- 13. Shake slaw container several times, then drain liquid
- 14. Spread a layer of the sauce on the cut sides of the buns
- 15. On each bun bottom, place a patty and top each patty with a generous amount of slaw 16. Add the bun tops and serve immediately