South by Midwest Remoulade Slaw Burger

Pairs well with:

Cabernet Sauvignon

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

A Southern girl by birth, I now live on a farm in Minnesota and miss some good, mouthwatering Southern food. Some Southern dishes, I can replicate from the traditional recipes, but you just cannot beat an “any region” staple, the hamburger. I love coleslaw and remoulade sauce. These two delicious, Southern staples, remind of me such dishes as pulled pork barbecue, and shrimp or crawfish poboys. Red meat is a staple in the Midwest, so I put the slaw, the remoulade sauce, and the hamburger together to create a very flavorful South by Midwest Remoulade Slaw Burger, complete with Farmer’s cheese to honor my husband’s profession and an important industry where we live.


2 pounds ground chuck
2 teaspoons Old Bay Seasoning
2 tablespoons kosher salt
Freshly ground black pepper

Remoulade Slaw:
3 cups finely shredded green cabbage
3 green onions chopped
3/4 cup reduced-fat mayonnaise
3 tablespoons Vidalia onion, chopped very finely
3 tablespoons celery, chopped very finely
2 tablespoons prepared horseradish
3 tablespoons ketchup
3 teaspoons Worcestershire sauce
1 clove garlic, minced
1 teaspoon kosher salt
Freshly ground black pepper

2-3 tablespoons vegetable oil, for brushing on the grill
6 oz. Farmer’s Cheese, sliced
6 slices red tomato
6 good quality hamburger buns, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the slaw, toss the cabbage and green onions in a medium bowl, set aside. In a small bowl mix mayonnaise, Vidalia onion, celery, horseradish, ketchup, Worcestershire sauce, garlic, salt and pepper. Pour remoulade sauce over cabbage and green onions, mix well, cover with plastic wrap and store in refrigerator until ready to assemble burgers.

To make patties, combine the chuck and Old Bay Seasoning in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns and season both sides with salt and pepper, cover with plastic wrap and set aside.

When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference , about 5 to 7 minutes on each side for medium. Place Farmer’s cheese slices on patties during the last 2 minutes of grilling. Place the buns, cut side down, on the outer edges of the grill rack to toast to a golden brown, during the last 2 minutes of grilling.

To assemble the burgers, place burger on each bun and top with a generous amount of Remoulade slaw and a slice of tomato. Add bun tops, and serve.

Makes 6 burgers.