06.08.09 Carolina burger

Dinner tonight was another burger recipe from Bobby Flay's new book, Burgers, Fries and Shakes. This time it was the Carolina burger, with mustard barbecue sauce and coleslaw. Again, we used the lean ground sirloin from Fresh Market and I think it really makes a difference here.

Carolina burger
Serves 4

Mustard barbecue sauce:
1/4 cup rice wine vinegar
2 heaping tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3/4 teaspoon coarsely ground black pepper

Green onion slaw:
1 cup coarsely chopped green onions
1/4 cup red wine vinegar
2 serrano chiles, stemmed and seeded
2 tablespoons mayonnaise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 head of purple cabbage, finely shredded (about 3 cups)
1 small red onion, halved and thinly sliced
1/4 cup fresh cilantro leaves, chopped

Burgers:
1 1/2 pounds ground beef
Kosher salt and black pepper
Canola oil
4 hamburger buns, split and toasted

1. To make the barbecue sauce, blend the vinegar, mustard, honey, salt and oil in a blender until emulsified. Transfer to a bowl and stir in the black pepper. (The sauce can be made 1 day ahead, covered and refrigerated. Bring to room temperature before serving).

2. To make the dressing for the slaw, blend the green onions, vinegar, 1/4 cup cold water, chiles, mayonnaise, and oil in a blender until emulsified. Season with salt and pepper. Put the cabbage and red onion in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Let sit at room temperature for at least 15 minutes before serving. (The slaw can be made 2 hours in advance and refrigerated).

2. Divide meat into 4 equal portions, and form each portion loosely into ¾” thick burger and make a deep depression in the center with your thumb (a trick to prevent burger bulge as it cooks). Season both sides with salt and pepper.

3. Heat canola oil in a saute pan over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on one side (about 3-4 minutes). Flip the burgers and cook until golden as well (about 3-4 minutes) for medium rare. Baste the burgers with some of the barbecue sauce during the last minute of cooking.

4. Place the burgers on the bun bottoms and top each one with more barbecue sauce and some of the slaw. Cover with the bun tops and serve immediately.