I have to tip my hat to my wife for this one. She is a Texas girl through and through, and she loves her beef brisket with coleslaw and pickles. I do, too, but I don’t necessarily have the patience to wait for the brisket. This burger satisfies her craving for a taste of home and my need for speed, all in one, making it a classic in our house. This burger has even proved popular with the patrons of Bobby’s Burger Palace.
Recipe information
Yield
serves 4
Ingredients
COLESLAW
BURGERS
Preparation
Step 1
To make the coleslaw, whisk together the mayonnaise, onion, sugar, celery seed, and vinegar in a large bowl. Add the cabbage and carrot, season with salt and pepper, and stir to combine. Let sit for at least 15 minutes and up to 1 hour before serving.
Step 2
To make the burgers, whisk together the ancho powder, paprika, dried mustard powder, cumin, coriander, oregano, salt, black pepper, and chile de árbol powder in a small bowl.
Step 3
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with the spice mixture.
Step 4
Cook the burgers, using the canola oil (see page 16) and brushing with some of the barbecue sauce after you flip them.
Step 5
Place the burgers on the bun bottoms and spoon more barbecue sauce on top. Top each one with some of the coleslaw and a few pickles. Cover with the bun tops and serve immediately.
