Grilled Hickory Barbecue Burgers with Coleslaw and Charred Onion
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Ingredients & Equipment
What we send
- 2 eachesbrioche bun
- 1red onion
- 12 ouncesground beef
- 1 1/2 tablespoonhickory barbecue sauce
- 2 packetsDijon mustard
- 2 tablespoonswhole-grain mustard
- 1/4 cupmayonnaise
- 1/4 cupChobani nonfat Greek yogurt
- 1 tablespoonapple cider vinegar
- 1/2 teaspooncelery seed
- 1 1/2 cupshredded green cabbage
- 1 1/2 cupshredded red cabbage
- 1 cupshredded carrots
What You’ll Need
- grill or grill pan
Grill OnionPreheat a grill or grill pan to medium-high heat. Peel onion, thinly slice into rings, and place in a medium bowl. Add 1 tablespoon olive oil. Season with ⅛ teaspoon salt and pepper as desired. Toss to combine. Add to grill in a single layer and cook until lightly charred and softened, 3-4 minutes per side.
Form BurgersWhile onion grills, pat beef dry with paper towel and place in a large bowl. Add barbecue sauce and 1 packet Dijon mustard. Season with ½ teaspoon salt and pepper as desired. Using your hands, mix well and form into 2 equal patties, about 1-inch thick. Using your thumb, create a dimple on top of each.
Grill BurgersBrush grill with ½ tablespoon olive oil. Add burgers and grill until charred on outside and medium rare, about 5 minutes per side. Remove from grill and set aside to rest for about 5 minutes.
Make DressingWhile burgers rest, in a large bowl, whisk together whole-grain mustard, mayonnaise, Chobani yogurt, apple cider vinegar, celery seed, and remaining Dijon mustard until fully combined. Season with ½ teaspoon salt and pepper as desired.
Make ColeslawAdd green cabbage, red cabbage, and carrots to bowl with dressing and toss to coat.
Plate BurgersHalve buns crosswise. Wipe grill from burgers clean and add buns cut-side down. Toast until lightly golden, 2-3 minutes. Top bun bottoms with burgers. Add grilled onion and about 1 tablespoon coleslaw, then finish with bun tops. Serve with remaining coleslaw and enjoy burger season.