Description
A seriously juicy burger made with three different grinds of beef. Top it with homemade coleslaw for the ultimate backyard barbecue.
Ingredients
Units
Scale
- 0.5 lbs (227 g) ground sirloin
- 0.5 lbs (227 g) ground brisket
- 0.5 lbs (227 g) ground boneless short rib
- Salt and freshly ground black pepper
- 4 slices Cheddar or American cheese, medium thick
- 1.5 tbsp unsalted butter, melted
- 4 brioche or egg buns, split
- 1 head napa cabbage, shredded
- 1 clove garlic, minced
- 0.5 small red onion, thinly sliced
- 1 jalapeno pepper, sliced thin
- 3 tbsp champagne vinegar
- 1 tbsp dijon mustard
- 2 tbsp mayonnaise
- 1 tbsp sugar
- 1.5 tsp salt
- 1 tbsp Worcestershire sauce
Instructions
- Cut meat into approximate 2″ cubes.
- Grind the meat using a food grinder on the coarse setting into a medium bowl.
- Gently combine the ground meat, taking care not to compact it.
- Form the meat into 4 equal-sized patties and season liberally with Kosher salt.
- If using a grill: Grill the burgers over high heat until medium rare, 3 to 5 minutes per side. Add a slice of cheese to each burger during the last 1-2 minutes of cooking. Brush buns with butter and grill until lightly toasted.
- If using a cast iron skillet: Preheat the skillet over high heat until very hot. Place butter in the pan and cook burgers over high heat until medium rare, about 3-5 minutes per side. Add a slice of cheese to each burger during the last 1-2 minutes of cooking. Remove burgers and add buns to toast slightly.
- Let burgers rest for a few minutes.
- Place the burgers onto buns and top with coleslaw.
- For the Coleslaw
- In a small mixing bowl, whisk together the vinegar, mustard, mayonnaise, Worcestershire sauce, sugar, and salt until fully combined.
- In a medium mixing bowl, mix together the cabbage, garlic, onion, and jalapeno.
- Pour the dressing over the slaw and toss gently to combine.
- Cover and refrigerate for 1 hour.
Notes
- For optimal flavor, allow the ground beef mixture to rest in the refrigerator for 30 minutes before forming patties.
- To prevent dry burgers, use a meat thermometer to ensure they reach your desired internal temperature.
- Substitute your favorite cheese for cheddar or American; Gruyere or pepper jack would be delicious!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: One burger
- Calories: 700
- Sugar: 10
- Sodium: 1000
- Fat: 45
- Saturated Fat: 20
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150