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Smoky Prime Burger with Mayo and Apple Slaw

I love bbq, and I love ribeye steak. So why not combine the two into the best burger ever, one that is talked about at social gatherings and family get-together.


Smoky Prime Burger with Mayo and Apple Slaw


3 pounds ground beef (ground from rib eye) makes 6 burgers. (my butcher forms 12 quarter-pound patties for me)

6 Brioche Buns

6 slices of thick smoked bacon, each slice cut into 4 pieces

Homemade mayonnaise (see recipe below), used both on the buns and in the apple slaw. Mayo Ingredients: 2 egg yolks, 2 tablespoons mustard, ½ teaspoon each salt and white pepper, 1 teaspoon lemon juice, and 1 to 1 ½ cups canola oil

1 8.5 ounce bag of pre-shredded cabbage

½ cup mayonnaise

1 tablespoon apple cider vinegar

½ teaspoon each salt and pepper

2 gala apples

½ teaspoon each salt and pepper for each burger

6 slices smoked Gouda cheese

6 slices gala apple


Complete Step-by-Step Cooking Directions:

Prepare meat for grilling by preparing 12 quarter-pound patties. 2 patties will be used for each burger, because I am going to put the Gouda and bacon in between 2 quarter-pound patties and seal the edges, making half-pound burgers.

Slice Brioche buns in half

Cook bacon until crisp and set aside until needed

Homemade mayonnaise:

In a blender add 2 egg yolks, 2 tablespoons mustard, ½ teaspoon each salt and white pepper, 1 teaspoon lemon juice, and start mixing. Slowly add 1 to 1 ½ cups canola oil while blending, a very small amount at a time to keep the egg from curdling, keep adding the oil until the mayonnaise is smooth and creamy. Put the mayonnaise in the refrigerator until needed.

Apple Slaw:

Mix together mayo, apple cider vinegar, and salt and pepper. Add shredded cabbage and toss until thoroughly mixed. Core and grate one small gala apple on either a cheese grater or mandolin and add to the slaw. Core and dice another small gala apple and add to the slaw mixture and put the slaw in the refrigerator until needed.

Sprinkle salt and pepper on top of the burgers. Add a slice of smoked Gouda cheese to the top of one quarter-pound patty, then add 4 pieces of bacon. Place a second quarter-pound patty on top and seal around the edges to keep the cheese and bacon inside. Leave about a quarter inch of space between the cheese and the edge of the meat so it seals well. Cook prime rib patties for 5 minutes on a gas grill at 400 degrees, then turn the patties and continue cooking another 5 minutes. Only turn the meat once.

While the burgers are grilling, put the Brioche buns on the grill to toast them for a few minutes. Remove the buns and the burgers from the grill.

Start plating by spreading 1 tablespoon mayonnaise on the bottom of the Brioche bun and put it on the plate, add the burger with the bacon and the smoked Gouda cheese inside, add an apple slice, add an ice cream scoop helping of apple slaw, and put the top of the bun on.



This burger is one to remember and to seek out whenever possible. My prime burger for dinner and then my better than sex cake for dessert creates a happy memory and an unforgettable experience for your palate.