My rule for sandwiches also applies to burgers: The messier, the better. One glance at these unbelievably messy Dallas burgers and you know they are going to be crazy good. You know that all sorts of wonderful things are going to run down your forearm when you pick them up. You know you’ll be scraping yummy goodness off your plate with your fingers (ok, use potato chips for scraping if you wish).
Wondering why I put the cheese on the bun bottom instead of on top of the meat (and believe me, there’s some in there)? To keep the bun from getting so soggy you end up an open-faced burger, eating with a knife and fork. No, the cheese won’t get all melty gooey down there, but the trade-off is worth it to me.
I used your pretty-much-standard deli slaw on these Dallas burgers, but a broccoli slaw or even a jalapeno slaw would be just as great. Or try my roasted poblano slaw.
Also try my Oklahoma fried onion burgers.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 -8 servings
- 2 pounds ground beef formed into 6-8 patties
- Garlic salt
- Freshly ground black pepper
- 6-8 hamburger buns
- 6-8 slices extra sharp Cheddar cheese
- Your favorite BBQ sauce
- 1 pound prepared coleslaw you may have a bit leftover to serve on the side
- Dill pickle slices
- Potato chips
Fire up your grill.
Season beef patties with garlic salt and black pepper.
Cook burgers as desired and toast the buns if you wish.
Assemble burgers by placing cheese on bun bottom (I prefer the cheese underneath the patties to help keep the bun from getting soggy, but you're certainly welcome to put the cheese on top!).
Add the pattie, BBQ sauce, a good spoonful of slaw, a few pickle slices and some chips.
Serve with lots of paper towels.
Shape your ground beef into 6 patties. Make in indention in the middle of each patty. This helps the patty to end up cooking nice and flat, rather than getting all puffy in the center.
Liberally season both sides of the patty with garlic salt and pepper. If the garlic salt scared you, just go with regular salt.
Grill the patties until fully cooked.
Add the slices of cheese to the patties and allow to melt. Remove patties from the grill.
Assemble burgers on the buns and top with the remaining ingredients.
Anita and I recently had a great lunch at the Aquarium Restaurant located at the Opry Mills shopping center in Nashville, Tennessee. One of my favorite dishes was their firecracker slaw. It had a great balsamic vinaigrette with a great spicy kick. I decided right then and there to attempt to make a copycat of the slaw when we returned home.
My version of Firecracker slaw is very close to the one we had at the Aquarium Restaurant. I believe the only differences are that they might have used a white balsamic vinegar (my slaw was darker), and I’m not 100% sure their version contained mustard. Mine is absolutely fantastic, though, and I’ll make it again.
Also try my chipotle coleslaw.
Prep Time 2 hours
Total Time 2 hours
Servings 1 pound
- 1/2 cup white wine vinegar
- 1/4 cup balsamic vinegar
- 1 cup sugar
- 2 tablespoons olive oil
- 2 tablespoons spicy mustard
- 1/2 teaspoon Kosher salt
- 2 teaspoons freshly ground black pepper
- 1-3 tablespoons your favorite hot sauce
- 1 pound shredded coleslaw mix
Place all ingredients except the slaw mix in a medium saucepan over medium-high heat.
Stir until the sugar has dissolved.
Remove from heat and let cool completely.
Transfer to a large bowl.
Add the slaw and toss to coat.
Cover and refrigerate at least one hour before serving, stirring first.
Woo hoo! Back up the spicy truck! This chipotle coleslaw has some kick! Well, that’s mainly because I more than doubled the amount of spicy, smoky chipotles that the original recipe called for. Of course you don’t have to add the extra chipotles and you’ll still have a wonderful chipotle coleslaw. It’s refreshing, crunchy, smoky, and really quite pretty I think.
This slaw was the perfect side for the St. Louis-style ribs and the pulled pork sandwiches we made. It travels well so we often make it and take it with us for a picnic.
Also try my Lexington slaw.
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 -6 servings
For the dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons white vinegar
- 1 tablespoon molasses
- 1 1/2 teaspoons sugar
- 1 chipotle chile minced, plus 2 teaspoons adobo sauce (We love spicy, so I more than doubled the amount of chipotle and adobo)
- 1 teaspoon Kosher salt
For the salad
- 1 14 ounce package Dole coleslaw mix
- 7 green onions green and pale green portions, sliced thin
- 1 cup tightly packed chopped fresh cilantro leaves divided
For the salad
Place coleslaw mix, green onions, and 3/4 cup of the cilantro in a medium bowl.
Add in dressing and fold to combine.
Serve garnished with remaining cilantro.