RECIPES: Recipe Details

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South Carolina DC Burgers

This is an “all the way” hamburger done South Carolina Myrtle Beach style with mustard, onions, Hamburger Chili and Barbecue Slaw.


Hamburger Chili:
1 Can Campbell's Chunky Chili No Beans (Hold the beans Chili)
1/4 cup Ketchup
2 tablespoons chili powder
1 tablespoon ground cumin
1/4 cup Sutter Home Merlot
Barbecue Slaw:
1/2 of a small head of green cabbage (about 3 cups)
2/3 cup Ketchup
1/4 cup apple cider vinegar
1 teaspoon salt
2 tablespoons ground black pepper
1 teaspoon sugar
6-8 drops Texas Pete hot sauce
3 lbs Hamburger (ground chuck)
1 cup coarsely grated sharp cheddar cheese
6 pretzel rolls
1 sweet (Vidalia or Bermuda) onion
yellow mustard (Frenches or equivalent)



Prepare a medium hot fire in a charcoal grill or preheat a gas grill to medium high. If using a charcoal grill, prepare a hot side of the grill by placing all of the coals on one side. If using a gas grill, turn on burners on one side only.

For the Hamburger Chili: In a fireproof skillet or shallow pan, combine the canned chili, ketchup, chili powder, cumin and red wine. Mix thoroughly, cover and place on the “cold” side of the grill to warm.

For the Barbeque Slaw: In a medium bowl, combine the cabbage, ketchup, vinegar, salt, pepper, and sugar. Mix thoroughly and add a few drops of hot sauce to taste. Good barbeque slaw is spicy with a slight “after burn”.

For the patties, combine hamburger with chopped cheese, mix gently – just enough to combine. Divide into 6 equal sized patties and grill about 5 min per side for “medium” more or less to taste.

Assembly: Slice Pretzel Rolls and garnish with mustard and onion slice. Add burger and top with Hamburger Chili and Barbeque Slaw.


Serve with plenty of napkins or paper towels and Sutter Home Sauvignon Blanc (this slightly sweet fruity wine is a great summer time wine and pairs well with spicy foods) don’t be surprised if you smell salt water, feel sand between your toes and hear the Platters or the Tams playing in the background !