Riverside Drive Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

The inspiration for this burger comes from my hometown of Memphis, TN where meat preparation and slow smoking make barbecue king. I wanted to incorporate those cooking philosophies when I created the Riverside Drive Burger, a burger I like to share with my friends in North Carolina. And like any barbecue sandwich you find in Memphis, this one is topped with cole slaw making it a true delta delight!


1 and 1/2 half pounds Boneless Sirloin Steak
1/2 pound Boneless Beef Short Ribs
1 tablespoon Greek Seasoning, divided
2 teaspoons liquid smoke, divided

Chipotle Mayonnaise
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 chipotle pepper (canned in adobo sauce), finely minced
2 teaspoons adobo
1/2 lemon, juiced
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper

Cilantro Cole Slaw
12 oz prepared bag tri-colored cole slaw mix
3/4 cup finely chopped cilantro
3 tablespoon lime juice
3 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper

Additional Ingredients:
6 medium size onion rolls, split
3 tablespoon butter, softened

Non-stick spray

2 to 3 tablespoon vegetable oil, for brushing grill grates



Cut the sirloin and short ribs into chunks or strips measuring 1″ thick by 3″ long. Evenly spread onto a baking sheet and place into a freezer for 20 minutes (can put on ice in ice chest if grilling outdoors). This cooling process will make for better grinding in the food processor. While meat is chilling, prepare chipotle mayonnaise and cilantro cole slaw.

Chipotle Mayonnaise: Combine all ingredients in medium size glass bowl. Chill until ready to use.

Cilantro Cole Slaw: Combine cole slaw mix and cilantro in large bowl. Whisk lime juice, canola oil, salt and pepper together, add to cole slaw mix and toss to coat. Chill until ready to use.

Place chopping blade in food processor. Spray bowl of food processor with non-stick spray. Separate the chilled meat into two even halves, include the same amount of rib meat in each pile. Feed the first half of meat into the food processor while pulsing the blade, holding each pulse for two seconds. Pulse until meat is ground to a medium texture, with no chunks larger than an English pea. DO NOT grind too fine. Place ground meat into a mixing bowl. Repeat step with remaining meat combining all meat when done.

To ground meat add half a tablespoon of Greek Seasoning and one teaspoon of liquid smoke. Gently fold the seasonings into the meat and evenly incorporate. Add remaining Greek seasoning and liquid smoke and fold the seasonings in, again, careful not to work the meat too much. Let meat set while you start gas grill.

Bring grill to high heat.

Evenly form 6 balls of meat. Gently shape each ball into a patty, lightly press the center of each patty making a slight depression (this prevents the burgers from bulging in the center when cooking).

Spread butter on cut sides of buns.

When the grill is ready, brush grates with the oil. Place the patties on the grill, close the lid and cook 6 minutes total, turning once. Reduce grill heat to medium and cook another 2 minutes until done to preference, 6 to 8 minutes total for medium-well. Place the cheese slices on burgers during final 2 minutes of cooking. Place buns, cut side down on warming rack of grill to lightly toast during final 2 minutes of cooking.

To assemble:
Spread 1 tablespoon chipotle mayonnaise on bottom and top bun, adjust amount to taste. Place patty on bottom bun. Top patty with approximately 1/4 cup slaw, adjust amount to preference. Place top of bun on burger and enjoy!