RECIPES: Recipe Details
Stuffed Bacon Cheeseburger with Sweet Barbeque Glaze and Creamy Slaw
1 16-ounce bag of shredded cabbage
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon red pepper flakes
1 teaspoon celery seeds
SWEET BARBEQUE GLAZE
1/4 cup apple cider vinegar
1/2 cup dark brown sugar, loosely packed
1 cup Kraft Original Barbeque Sauce
6 slices bacon, diced and cooked crisp
2 pounds ground chuck
1 teaspoon kosher salt
1 teaspoon coarsely-ground black pepper
1 teaspoon garlic powder
6 ounces fresh mozzarella (cut into 6 slices)
6 bakery-quality Kaiser rolls, split
6 tablespoons butter for spreading on buns
canola oil for brushing on grill
6 slices red onion
CREAMY SLAW: Empty bag of shredded cabbage in large bowl. In medium bowl, whisk mayonnaise, sour cream, sugar, vinegar, salt, pepper, red pepper flakes, and celery seeds until well mixed. Pour over shredded cabbage and toss well to coat. Set aside and keep cold until assembly.
SWEET BARBEQUE GLAZE: In a small saucepan, add vinegar and brown sugar and whisk until brown sugar has dissolved. Add barbeque sauce and stir well. Set aside.
PATTIES: Cook bacon in skillet on grill until crisp. Drain on papertowels and set aside until assembly. Place ground chuck in large bowl and sprinkle with salt, pepper, and garlic powder and mix until well blended, handling the meat as little as necessary. Shape the ground chuck into 12 equal patties about the diameter of the Kaiser rolls. They will be fairly thin. On 6 of the patties, equally divide the bacon pieces on top. Place a plain patty on top of each of the bleu cheese/bacon patties and crimp edges until sealed and lightly reform to an even shape. Scrape the grill grates clean, and apply a small amount of canola oil to the grill rack. On one side of the grill, heat up 1/2 of the glaze, stirring occasionally. Place the patties on the rack, not too close together and cook, only turning once, 5-7 minutes on each side for medium. On the second side, baste with glaze. With about 3 minutes remaining on total cooking time, place a slice of fresh mozzarella on top of each patty and monitor melting. Spread 1/2 tablespoon of butter on each cut side of Kaiser rolls and place on the grill to toast lightly during the last 2-3 minutes of cooking.
ASSEMBLY: Place bottom of Kaiser roll, cut side up, on a plate, spread about a tablespoon of reserved glaze and then add a patty. Then add a slice of red onion. Next, add a 1/2 cup of slaw on top. Place Kaiser roll crown on top of the slaw to complete the burger assembly. Serve immediately. Makes 6 burgers.
College football, especially Gator football at the University of Florida, barbeque grilling, and great burgers are a staple at my house in the fall and that's what inspired me to create this burger. The creamy slaw and sweet barbeque glaze can be made ahead of time and brought to the tailgate party the day of the game for a fast burger feast before kickoff. Florida is such a mild weather state (well, except during hurricane season) that allows me to grill year-round, which I love. My husband does the steaks, but I do the burgers. CHOMP CHOMP!!!