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Barbecue Cheeseburgers

Barbecue Cheeseburgers with Potato Chips and Coleslaw

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We want to hold onto summer for as long as we can, and these backyard-ready cheeseburgers are just the way to do it. The recipe starts with garlicky beef patties and melty white Cheddar. Then, we pile on a classic creamy slaw made with apple cider vinegar and our secret ingredient—okay, it's celery seeds. Everything's sandwiched between golden brioche buns swiped with a smoky-sweet barbecue sauce. For an extra surprise factor, we’re grabbing a handful of homemade barbecue-spiced potato chips and sneaking them right on top of the burgers. Talk about crunch!

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 1120
  • Protein 48g
  • Total Carb 84g
  • Total Fat 65g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • russet potato
    • 1
    • russet potato
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • garlic
    • 1 clove
    • garlic
  • mayonnaise
    • 3 packets
    • mayonnaise
  • apple cider vinegar
    • 1 tablespoon
    • apple cider vinegar
  • celery seeds
    • 1/4 teaspoon
    • celery seeds
  • shredded green cabbage
    • 3/4 cup
    • shredded green cabbage
  • ground beef
    • 12 ounces
    • ground beef
  • shredded red cabbage
    • 3/4 cup
    • shredded red cabbage
  • shredded carrots
    • 3/4 cup
    • shredded carrots
  • brioche buns
    • 2
    • brioche buns
  • shredded white Cheddar cheese
    • 2 ounces
    • shredded white Cheddar cheese
  • barbecue sauce
    • 1/4 cup
    • barbecue sauce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • aluminum foil
  • 12" large pan with lid

Cooking Steps

  1. Bake potato chips

    Bake potato chips

    Preheat oven to 450°F. Rinse all produce. Thinly slice potato crosswise into rounds. On a baking sheet, toss potato slices with smoked paprika, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and bake until browned, 15-20 minutes.

  2. Prepare ingredients and make coleslaw

    Prepare ingredients and make coleslaw

    While potato chips bake, mince garlic and set aside for next step. In a medium bowl, stir together mayonnaise, apple cider vinegar, celery seeds, ⅛ teaspoon salt, and pepper as desired to combine. Add slaw mix and toss to coat; set aside until ready to serve.

  3. Form burgers

    Form burgers

    In a separate medium bowl, combine garlic, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 2 equal patties, about 1-inch thick. Using your thumb, create a dimple on top of each.

  4. Toast buns

    Toast buns

    Slice brioche buns open horizontally, if they arrived whole. Place buns on a large piece of foil and loosely wrap to create a pouch. Bake until toasted and light golden, 2-3 minutes.

  5. Sear burgers

    Sear burgers

    While buns toast, heat 1 teaspoon olive oil in a large pan over medium-high heat. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 4 minutes. Then, flip burgers, top with white Cheddar, and cover pan until cheese is melted and burgers are medium rare, 3-4 minutes more. Transfer burgers to a plate and set aside to rest, at least 5 minutes.

  6. Plate barbecue cheeseburgers

    Plate barbecue cheeseburgers

    Divide bun bottoms between serving plates. Layer with cheeseburgers, then a few potato chips, then a scoop of coleslaw. Spread barbecue sauce on bun tops to finish. Serve with remaining coleslaw and remaining chips. Enjoy!

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