RECIPES
Barbecue Glazed Char-Burger with Tangy Coleslaw
servings
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Ingredients
Sauce Dry Rub Coleslaw Burgers
2 cups Kraft BBQ Sauce
1 cups Paprika
1 cups Ground cumin
1 cups Garlic powder
1 cups Brown sugar, packed
1/2 cups Salt
1/4 cups Black pepper
1/2 qt. Green cabbage, finely shredded
3 cups Red cabbage, finely shredded
3 cups Fennel, shaved
1 cups Red onions, minced
1 cups Carrots, shredded
1 cups Kraft Coleslaw Dressing
2 cups Heinz Apple Cider Vinegar
1/4 cups Caraway seed
2 each Kaiser rolls, split
24 each Beef patties (80/20), 6 oz./170 g each
6 slices Sliced dill pickles
Instructions
Preparation Steps
- Sauce:
- CookBarbecue sauce in saucepan until heated through, stirring occasionally. Hold over low heat.
- Dry Rub:
- MixAll ingredients.
- Coleslaw:
- CombineAll ingredients. Refrigerate until ready to use.
- For each serving:
- ToastCut sides of 1 roll lightly on griddle.
- RubAbout 1 Tbsp. (15 mL) Dry over each beef patty; cook on medium-high heat 6 min. on each side or to medium (160ºF) or desired doneness. Brush top of cooked patty with 1 Tbsp. (15 mL) Sauce; place under salamander on sizzle plate 30 sec. to 1 min. or until sauce is caramelized.
- CoverBottom half of roll with 1/2 cup (125 mL) Coleslaw, about 3 pickle slices, burger and top of roll.
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