A Dilly Of A Burger With Crunchy “Shake It, Baby” Red Slaw
November 6, 2018
Wine Varietal:
Ingredients
Dilly Mustard Sauce:
1/2 Cup sour cream
1/2 Cup plain low-fat yogurt
1/3 Cup fresh dill, chopped
3 Tablespoons red onion, finely chopped
2 Tablespoons stone ground mustard
Patties:
2 Pounds ground chuck
1/2 Cup fresh dill, chopped
2 Garlic cloves, finely minced
2 Teaspoons kosher salt
1 Teaspoon ground coriander
1/2 Teaspoon freshly ground black pepper
Crunchy ŇShake It, BabyÓ Red Slaw:
3 Cups red cabbage, finely shredded
1/4 Cup carrot, grated
1/3 Cup vegetable oil
1/4 Cup red wine vinegar
1 Tablespoon water
2 Teaspoons table salt
1 Teaspoon freshly ground black pepper
1/2 Teaspoon sugar
For Assembly:
Vegetable oil (for brushing on grill rack)
6 High-quality hamburger buns, split
Instructions
Prepare the Patties:
1. Heat grill to medium-high
To Make the Sauce:
2. Whisk all ingredients in a small bowl to blend; lightly cover with plastic wrap and let stand at room temperature until ready to serve
To Make the Patties:
3. Combine all ingredients in a large bowl; handling the meat as little as possible to avoid compacting it, mix well
4. Divide mixture into 6 equal portions and form portions into patties to fit the buns
5. Place patties on a tray, lightly cover with plastic wrap, and refrigerate until ready to grill
To Make the Slaw:
6. Place cabbage and carrot in a large plastic container with a lid and set aside
7. Whisk remaining ingredients in a small bowl until blended
8. Pour dressing over cabbage mixture
9. Tightly seal container with lid and vigorously shake until well-blended, about 1 minute
10. Let stand at room temperature until ready to serve
To Grill the Burgers
11. Brush grill rack with vegetable oil and place patties on the rack, cover and cook, turning just once until done; about 4 minutes on each side for medium-rare
12. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to lightly toast
To assemble the burgers:
13. Shake slaw container several times, then drain liquid
14. Spread a layer of the sauce on the cut sides of the buns
15. On each bun bottom, place a patty and top each patty with a generous amount of slaw 16. Add the bun tops and serve immediately
