Backyard Barbeque Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 Small Head Cabbage @ 2 lb
½ cup Dukes Mayonnaise
¼ cup Apple Cider Vinegar
1TBSP Sugar
1tsp Coleman’s Mustard Powder
¼ tsp Sea Salt, table ground
¼ tsp Black Pepper, table ground
Pinch Celery Seed
2 lb Ground Beef (20%fat)
1/2 cup minced Red Onion
¼ cup Molasses
¼ cup Grey Poupon Dijon Mustard
2 TBSP Crystal Hot Sauce
1 tsp Liquid Smoke Seasoning, preferably mesquite
1 tsp Black Pepper, table ground
1 tsp Sea Salt, table ground
1 small jar Talk O’ Texas Brand Pickled Okra, Hot
6 fresh deli style buns, split
Vegetable oil for wiping grill grates



Prepare the Cole Slaw first. Core and shred cabbage. Mix together Duke’s mayonnaise, vinegar, sugar, mustard powder, salt, black pepper and celery seed. Toss with cabbage, chill until time to serve.

Prepare the burger patties. Mix together ground beef, minced onion, molasses, mustard, hot sauce, smoke seasoning, black pepper and salt until combined. Separate burger mix into 6 patties, @ 1/3 pound each. Flatten patties to ¾” thickness. Wrap with plastic and chill 1 hour.

Prepare Grill while waiting for burgers. When coals are nicely gray and the heat is med-high it is time to cook burgers. Oil grill grates with a paper towel soaked in vegetable oil. Place patties on the grill, cook med-well about 3 minutes on each side.

Slice the okra into thin bias cut pieces.

Toast the bun on the grill with the inside of each bun facing the heat.

Assemble the burgers; bottom bun, one cooked patty, one sliced okra and ¼ cup cole slaw top with toasted bun.