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.
- 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.
Nutritional values are approximate.