Juicy Texas Burgers

Bobby Flay created this recipe for his wife, Stephanie March, "a Texan who loves brisket and coleslaw."

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  • Servings: 4


  • 3/4 cup mayonnaise
  • 1/2 small onion, finely shredded
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 2 teaspoons celery seeds
  • 8 cups shredded green cabbage
  • 1 large carrot, finely shredded
  • Salt and freshly ground pepper
  • 2 pounds ground beef chuck
  • Vegetable oil, for rubbing
  • Salt and freshly ground pepper
  • 3/4 cup barbecue sauce
  • 4 hamburger buns, split
  • Sliced pickles

How to make this recipe

  1. In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.

  2. Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with 1/2 cup of the barbecue sauce and grill until glazed, about 1 minute per side.

  3. Grill the buns and brush them with the remaining barbecue sauce. Top with the burgers, pickles and coleslaw and serve.

Suggested Pairing

Smoky, full-bodied Texas bock beer.

Contributed By Photo © Quentin Bacon Published January 2008

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