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PHILLY SPECIAL RIB EYE BURGER

Yo! There's this corner joint in Philly that puts together a killer deli sandwich with slaw and thousand island dressing. So I thought what could be cooler than topping my black pepper burger with my special homemade creamy slaw and thousand island dressing. Step it up with my Philly Special Rib Eye Burger!

Ingredients 

Coleslaw:
1/2 head small green cabbage
1/2 cup mayonnaise
1 tablespoon sour cream
1 teaspoon white vinegar
2 teaspoons sugar
1/8 teaspoon salt
Thousand Island Dressing:
3 tablespoons mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
Patties:
2 pounds fresh ground boneless beef ribeye steaks (get your butcher to grind it for you)
1 1/2 teaspoons salt
1/2 cup coarse ground black pepper
6 (1 ounce) slices swiss cheese
vegetable oil, for brushing the grill rack
6 Kaiser rolls, split

Instructions 

Directions: Preheat the gas grill to medium-high. To make the coleslaw, grate the cabbage by hand with a square grater (makes smaller pieces than a food processor). Place grated cabbage in a large bowl, add mayonnaise, sour cream, vinegar, sugar and salt. Refrigerate until ready to use. To make Thousand Island dressing, in a small bowl, combine mayonnaise, ketchup and relish with a wire whisk. Refrigerate until ready to use. To make the patties, combine the ground ribeye in a large bowl with the salt, handling the ground ribeye as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and shape into patties about 1 1/2 inches thick. Spread ground pepper on paper plate and lightly press each side (top and bottom) of the patties into the pepper, so that each side of the patties are coated. discard any remaining pepper. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just until done, about 5 to 6 minutes each side. During the last few minutes of cooking place 1 slice of swiss cheese on each pattie and place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the thousand island dressing to the cut sides of the rolls. On each bottom roll add a patty and top with the coleslaw. Add the roll tops and serve. Makes 6 burgers Preparation time: 25 minutes Cook time: 5 to 6 minutes

Comments 

Whether you live in a big city or a little town, like I do, this burger delivers! P.S. My butcher thought I was crazy when I asked him to grind the ribeye steaks, but after tasting them I know there's no better burger!