CAROLINA BURGER
North Carolinians know how to pile it on: This burger is topped with cheese, chili and onions - plus a serving of slaw. Duke's Grill in Monroe has had a Carolina burger on its menu since 1951, but the favorite is all over the region now: Wendy's added it to the menu in North and South Carolina locations in 2019!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 Carolina burgers
Number Of Ingredients 23
Steps:
- Make the chili: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the yellow onion and cook, stirring, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook, stirring, until the onion is coated, about 2 minutes.
- Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the pan and continue to cook, stirring, until the beef is no longer pink, 3 to 4 minutes. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Season with salt.
- Meanwhile, make the slaw: Whisk the mayonnaise, vinegar and granulated sugar in a medium bowl. Add the coleslaw mix and toss to coat; season with salt and pepper.
- Make the burgers: Mix the beef with 1/2 teaspoon each salt and pepper in a large bowl. Form into four 4-inch-wide patties (about 1/2 inch thick). Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium, topping each patty with a slice of cheese in the last 2 minutes of cooking.
- Spread the mustard on the bottoms of the buns. Serve the burgers on the buns and top with the chili, white onion and slaw.
CAROLINA BURGER
Just mention the Carolinas and I immediately think of pulled pork sandwiches, dripping with barbecue sauce and topped with creamy coleslaw. Take the pulled pork out of the equation, add the rest to a burger, and you've got the Carolina Burger. It's all about finding a great home for those sweet, vinegary, and spicy flavors that go so well with coleslaw.
Yield serves 4
Number Of Ingredients 19
Steps:
- To make the mustard barbecue sauce, blend the vinegar, mustard, honey, salt, and oil in a blender until emulsified. Transfer to a bowl and stir in the black pepper. The barbecue sauce can be made 1 day ahead, covered, and refrigerated. Bring to room temperature before serving.
- To make the dressing for the slaw, blend the green onions, vinegar, 1/4 cup cold water, chiles, mayonnaise, and oil in a blender until emulsified. Season with salt and pepper. Put the cabbage and red onion in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Let sit at room temperature for at least 15 minutes before serving. The slaw can be made 2 hours in advance and refrigerated.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil (see page 16), and basting the burgers with some of the barbecue sauce during the last minute of cooking.
- Place the burgers on the bun bottoms and top each one with more barbecue sauce and some of the slaw. Cover with the bun tops and serve immediately.
EASY NORTH CAROLINA BARBEQUE
I just love vinegar-based barbeque. I looked high and low for an easy recipe for North Carolina barbeque; this is it! Be warned; your friends will want the recipe. Eat it with a fork or on rolls with coleslaw.
Provided by Phil
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 9h10m
Yield 10
Number Of Ingredients 9
Steps:
- Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
- To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
- Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 4.2 g, Cholesterol 134.1 mg, Fat 37.5 g, Fiber 0.7 g, Protein 23.4 g, SaturatedFat 18.6 g, Sodium 1630.3 mg, Sugar 2.8 g
CAROLINA-STYLE BBQ PORK BURGERS WITH COLESLAW
Grill our pork burger recipe when you're ready to enjoy some big flavors! Our Carolina-Style BBQ Pork Burgers with Coleslaw are succulent and sweet.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat greased grill to medium-high heat.
- Mix first 3 ingredients with 2 Tbsp. barbecue sauce just until blended; shape into 6 (1/2-inch-thick) patties.
- Grill 5 to 6 min. on each side or until done (160ºF), brushing with remaining barbecue sauce for the last minute.
- Meanwhile, combine all remaining ingredients except buns.
- Fill buns with burgers and coleslaw just before serving.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
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