Ingredients
Scale
- 1 pound ground beef chuck
- 3/4 cup mayonnaise
- 1 small onion (finely shredded, about 1/3 cup)
- 3 Tablespoons cider vinegar
- 2 1/2 Tablespoons sugar
- 2 teaspoons celery seeds (or 1 teaspoon celery salt)
- 8 cups shredded green cabbage (approximately 1 medium head of cabbage, trimmed)
- 1/2 cup carrot (skin removed and shredded; about 1 large carrot)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Vegetable oil (for rubbing)
- Salt and freshly ground pepper
- 3/4 cup barbecue sauce (divided)
- 4 chicken hamburger buns (split)
- Chicken hamburger dills
Instructions
- Prepare the coleslaw by whisking together mayonnaise, shredded onion, cider vinegar, sugar, and celery seeds in a large bowl. Add shredded cabbage and carrots; season with salt and pepper. Toss well and let stand for 25 minutes.
- Preheat the grill to 450°F; reduce to 350°F for cooking.
- Shape ground beef into four patties; rub with vegetable oil and season with salt and pepper. Grill for about five minutes per side for medium-rare doneness.
- Brush burgers with barbecue sauce during the last minute of grilling.
- Toast hamburger buns on the grill briefly before assembling burgers with patties, coleslaw, and pickles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger (approx. 200g)
- Calories: 540
- Sugar: 5g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg