Smoked Apple Gouda Burgers with Screamin’ Slaw

Ingredients

Screamin’ Slaw:
1 cup applesauce
1 teaspoon lemon juice
¼ cup maple syrup
¼ cup cider vinegar
1 teaspoon salt
½ teaspoon pepper
1 ½ tablespoon Creole mustard
1 ½ tablespoon horseradish
½ cup mayonnaise
5 cups shredded green cabbage
¼ cup sliced red onion
Patties:
2 pounds ground chuck
1 cup applesauce
2 tablespoons garlic powder
3 tablespoons salt
2 tablespoons pepper
½ cup maple syrup
1 cup finely chopped red onion
2 cups shredded smoked Gouda cheese
Vegetable oil, for brushing grill rack
¼ cup mayonnaise
6 Ciabatta rolls, split
2 teaspoons garlic powder
½ cup store bought, prepared, barbeque sauce

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. To make the screamin’ slaw, combine applesauce, lemon juice, syrup, vinegar, salt, pepper, mustard, horseradish, and mayonnaise in a large bowl. Mix thoroughly using a whisk. Add green cabbage and onion. Toss to coat well. Cover with plastic wrap and place in refrigerator at least four hours prior to serving. To make the patties, combine beef, applesauce, garlic powder, salt, pepper, syrup, onion and cheese in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture in to 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill 4 to 5 minutes. Turn the patties and continue grilling until done, turning as needed to avoid burning on one side. When burgers are almost done, spread the mayonnaise on the cut side of the rolls and lightly sprinkle with garlic powder. Place cut side down on the outer edges of the rack to toast lightly. To assemble the burgers, spoon 3/4 cup of the slaw on the cut side of the tops of the rolls. On each roll bottom, place a patty and then top with 2 tablespoons of barbeque sauce. Add the roll tops and serve.