OKLAHOMA ONION BURGERS WITH CREAMY BBQ COLESLAW
Oh, the smash burger. In my opinion, it's the best style of burger out there. A thinly charred burger with shaved onions pressed into it, two slices of the best cheese and sauce dripping down your hands - come on! If paper towels could be listed on the ingredient list, it would be at the top. Some Oklahoma onion burger purists skip toppings altogether, but I'm taking the history of this burger and expanding on it with a BBQ smoky slaw to add creamy, vinegary flavors and a crunchy texture that's pure bliss.
Provided by Dave Mechlowicz
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a griddle, large griddle pan or large cast-iron skillet over medium heat for at least 10 minutes.
- Whisk together the barbecue sauce, mayonnaise, 2 tablespoons pepperoncini liquid, mustard, smoked paprika and vinegar in a small bowl. Season with salt and pepper.
- Roughly chop the pepperoncini peppers and toss together with the coleslaw mix in a large bowl. Add three-quarters of the sauce and toss. Reserve the remaining sauce for the bun and burger.
- Loosely form the ground beef into 4 balls. Season with salt and pepper on all sides.
- Brush the griddle with canola oil and add 1 ball of beef griddle. Add 1/4 cup of the shaved onions on top of the ball and smash it down with a heavy metal spatula. You want to smash and spread the meatball, making sure those onions are pushed into the beef, and creating a patty that will be bigger than your bun. Cook until browned, about 2 minutes. Flip and cook until the onions are steamed and caramelized, about 2 minutes. For this burger, it's OK to give it another press with your spatula-we want that Maillard reaction (see Cook's Note). Top the burger with 1 tablespoon of the remaining mayonnaise mixture, then 2 slices of cheese and cook until melted, 1 minute. Repeat with the remaining beef, cooking in 2 batches.
- Meanwhile, spread the mayonnaise mixture on the bottom of the buns and cover with 4 dill pickle chips.
- Once the cheese has melted, place each burger on a bottom bun and top with 1/4 cup of the slaw mixture. Smash each top bun on the slaw and enjoy! Your friends will thank you.
ADOBO SHRIMP TACOS WITH SMOKED BBQ CHIPOTLE COLESLAW
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
- In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time. Fry until golden brown, about 3 minutes. Remove the shrimp from the oil and drain on paper towels.
- Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side. Spoon about 2 tablespoons of slaw in the center of the tortilla, then put 4 or 5 fried shrimp on top and fold like a taco. Repeat with the remaining ingredients. Serve hot or at room temperature.
BBQ CHIPOTLE COLESLAW BURGER RECIPE
Grill up our unique BBQ Chipotle Coleslaw Burger Recipe. BBQ burgers and chipotle coleslaw are no longer separate dishes with our yummy BBQ Chipotle Coleslaw Burger Recipe. You could be the star of the next cookout with our BBQ Chipotle Coleslaw Burger Recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Combine first 7 ingredients in medium bowl. Set aside.
- Shape ground beef into 4 (1/2-inch-thick) patties. Grill patties 5 to 6 min. on each side or until done (160ºF), brushing occasionally with barbecue sauce for the last few minutes.
- Fill buns with burgers and coleslaw mixture.
Nutrition Facts : Calories 620, Fat 35 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
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