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Steel City Burgher

This burger is a throwback to my favorite Pennsylvania city, Pittsburgh. Pittsburgh is known for three things in my opinion; the five time Superbowl champion Steelers, Iron City beer and their interesting spin on cuisine. I love that things "Pittsburgh-style" mean you

Ingredients 

4 T Olive Oil Mayonnaise
2 T white wine vinegar
2 T white granulated sugar
½ t kosher salt
20 grinds of black pepper
½ t celery seed
2 c. shredded cabbage
6 T shredded carrot
6 T finely diced green bell pepper
8 T dressing
1/8 t marjoram
½ t coriander seed
3/8 t caraway
1 t mustard powder
¼ t chili powder
1 ½ t kosher salt
¾ t black peppercorns
¾ t garlic powder
1 ½ t light brown sugar
3 lbs. 73/27 ground beef
3 ¾ t Corned Beef spice seasoning
2 ¼ t Worcestershire sauce
1 ½ t spicy brown mustard
3 russet potatoes, sliced ¼ inch thick
4 T vegetable oil
2 t salt
15 grinds of fresh ground black pepper
1 ½ t garlic powder
¼ t cayenne pepper
6 slices of aged provolone
6 pumpernickel rolls, split

Instructions 

Coleslaw dressing:
Whisk the mayonnaise, white wine vinegar, white granulated sugar, ½ t kosher salt, 20 grinds of black pepper, ½ t celery seed until thoroughly combined.

Coleslaw:
Place the cabbage and carrot into clean kitchen towel and ring out any residual water. Combine the cabbage, carrot, bell pepper and slaw dressing in a bowl. Toss to combine. Refrigerate for at least 30 minutes.

Corned Beef seasoning:
Combine 1/8 t marjoram, ½ t coriander seed, 3/8 t caraway, 1 t mustard powder, ¼ t chili powder, 1 ½ t kosher salt, ¾ t black peppercorns, ¾ t garlic powder, and 1 ½ t light brown sugar in a food processor and grind until powder consistency.

Steel City Burghers:
Add 3 ¾ t spice blend, Worcestershire sauce and spicy brown mustard to ground beef. Mix until well combined, but take care to not overwork the meat. Refrigerate mixture for 20 minutes.

Heat a gas grill to medium heat on all burners. Make 6 even burger patties, approximately ½ lb each (6 equally sized patties), 1/2 in thick.
Place potato slices, vegetable oil, 2 t salt, 15 grinds of fresh ground black pepper, 1 ½ t garlic powder, and ¼ t cayenne pepper in a gallon plastic bag. Mix to distribute. Place slices on grill over one burner and lower temperature to medium low. Cook for 5 minutes. Flip slices and cook for an additional 5 minutes or until they can be easily pierced with a fork.
Place patties on the grill for 4 minutes. Flip and lower the heat to medium low. Cook for an additional 5 minutes until about medium to medium well.
Top each patty with 1 slice of provolone and cook until cheese melts, approximately 2 minutes. Place the patty on bottom of bun. Top with 2 grilled potato rounds and 2 T. of coleslaw. Place top bun on burger. Skewer each side and cut in half to serve.