Classic Burgers With Cheese Chipotle Ketchup Horseradish Mustard And Russian Dressing Slaw Food

CLASSIC BURGERS WITH CHEESE, CHIPOTLE KETCHUP, HORSERADISH MUSTARD AND RUSSIAN DRESSING SLAW

Steps:

• For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.
• Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
• For the ketchup: Whisk together the ketchup and chipotles in a small bowl.
• For the mustard: In another small bowl, whisk together the mustard and horseradish.
• For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.
• Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.
• Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately.

RUSSIAN DRESSING SLAW

Steps:

• Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika, and some salt and pepper.
• Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, and toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.

CLASSIC BEEF BURGERS WITH CHEESE SAUCE

Steps:

• Mix cheese and cornstarch together in a small bowl. Rub garlic all over the inside of a medium saucepan, add the clove and lager to the saucepan and bring to a gentle boil. Add handfuls of cheese to the saucepan, stirring in between handfuls, until melted, and bring to a boil. Add mustard, salt and pepper and simmer over moderate heat until sauce begins to thicken, about 2 minutes; keep warm over very low heat.
• Lightly knead the sirloin and the chuck together in a bowl. Form 4 large equal patties about 3/4" thick. Season the burgers generously with salt and pepper and put on a saran wrap covered plate. Brush the insides of the buns with the melted butter.
• Light your grill and oil the grate once it is heated. Grill the burgers for about 10 minutes, turning once, for medium. Remove the burgers from the heat source and lightly grill insides of the buns until just toasted.
• Place a lettuce leaf and tomato slice on the bottom of each bun. Top each with a burger and a generous helpings of cheese sauce. Cover with bun and serve, passing the remaining cheese sauce to serve on the side.

HORSERADISH BURGERS

Steps:

• In a large bowl, combine beef, steak sauce and seasoned salt; mix well. Shape into 16 thin patties. In a small bowl, combine cream cheese, horseradish and mustard. Spoon about 1 tablespoonful into the center of half of the patties; top with remaining patties. Press edges to seal., Grill, covered, over medium-hot heat for 6-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns.