This Bobby Flay burger is not your run of the mill bbq burger with coleslaw. A juicy grilled burger glazed with bbq sauce and topped with Bobby Flay’s coleslaw recipe. A Texas inspired slaw burger that will win your burger-loving heart.
As the official Team Captain for picking meals around here, I must say I lean towards burger recipes more than I should. Hands down one of our favorite foods. Nothing … nothing beats a good burger.
And Chef Bobby Flay knows his burgers. A well known burger aficionado, he’s even opened restaurants dedicated to this All American food passion, Bobby’s Burgers.
There are so many fun things about this recipe. A Texas-style burger topped with coleslaw. There’s BBQ sauce involved in a very unique way. It’s not just your ordinary BBQ burger.
Let’s take a look at Bobby’s slaw burger:
Ingredients To Make Bobby Flay’s Cole Slaw
I’m pretty darn picky about coleslaw. It’s gotta have just the right sweet, sour tangy combo for my liking. and actually have my own coleslaw recipe. But with a celebrity chef involved wanted to stay true to his recipe to make sure I’m experiencing the as the chef intended.
Bobby Flay’s coleslaw recipe is a creamy, no-fuss version. It’s absolutely perfectly flavored to pair with a bbq burger.
- Green Cabbage: shredded.
- Mayonnaise, Real mayonnaise please.
- Apple Cider Vinegar
- Carrot: shredded.
- Celery Seed: This recipe calls for two teaspoons of celery seed. Substitute 1 teaspoon of celery salt.
- Sugar
- Onion: shredded.
Ingredients For The Slaw Burgers
- Ground Chuck, or Ground Beef
- Burger Buns
- BBQ Sauce: For the BBQ sauce, Choose something bold and smoky for this recipe. The flavor will come through loud and clear and will pair well with the coleslaw.
- Hamburger Dills: No need to get fancy here, just use plain hamburger dill pickle slices.
Step By Step Instructions
How To Make Bobby Flay’s Cole Slaw
- Step 1: In a large bowl, add sugar, vinegar, mayonnaise, celery seed.
- Step 2: Using a whisk, blend ingredients until smooth and well combined.
- Step 3: Using the large holes of a box grater, shred the onion and the carrot. Use the large side slots to shred the cabbage. Add the prepared vegetables to the cole slaw sauce.
- Step 4: Using a large spoon, turn and stir until cabbage mixture is well coated. Cover and refrigerate until ready to use.
How To Make The Burgers
- Step 1: Light a grill. Form the beef into 4 patties; rub with oil and season with kosher salt and freshly ground black pepper.
- Step 2: Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with ½ cup of the barbecue sauce and grill until glazed, about 1 minute per side.
Toast The Buns
This is just one of my favorite parts of this burger with coleslaw. Not only do you toast the buns, but you brush them with bbq sauce rather than butter while doing so. This trick adds another layer of goodness.
- Step 3: Toast the burger buns. Using a basting brush, lightly coat the inside of the burger buns with barbecue sauce. Toast them, bbq slathered side down until grill marks are starting to show.
FAQ’s
My preferred method is to use my old fashioned box grater. Using the large slots on the side of the box grater. Works like a charm. You can also use the slicing wheel of a food processor. And a chef’s knife works well to thin slice cabbage into shreds.
Looking for the best tips on how to make the best burger patty? Take it from the expert himself. Check out this article written by Bobby Flay on How To Make Perfect Burgers.
The answer is 3 – 4 hamburger patties. Quarter pound burger patties are the most common sized burger. You’ll make four patties from one pound of ground beef. Or we prefer ⅓ pound burgers, to make 3 patties. It’s all personal preference about beef to bun ratio. If you want to get each burger patty all perfectly sized, use a kitchen scale to weigh out the meat.
Yes, If you regularly purchase a coleslaw mix that is reliably good quality, then yes. It most certainly will save you time.
Storage
Store any left over coleslaw in an air tight container in the refrigerator for up to two days. The coleslaw may become a bit watery because the mayonnaise will separate due to the moisture in the cabbage. Just stir well before serving to re-blend the mixture. Coleslaw does not freeze well. The water content of raw cabbage isn’t suitable for harsh freezer temps. Raw cabbage is best in the freezer after blanching. Blanching cabbage to make a classic crunchy coleslaw is simply not recommended.
Got a leftover burger patty? Just store it in an air tight container in the fridge. To reheat, microwave in increments of 30 seconds until warmed through. Then add your bun and condiments.
Recipe for Bobby Flay Burger with Coleslaw
I followed Chef Flay’s instructions to the “T” and I must say this is one mighty fine slaw burger and will be my first pick when I’m wanting a fancified burger option. A great combination of sweet, salty and with a touch of tang from the pickles.
I hope you give Bobby Flay’s Texas Slaw Burgers a try. I loved his tip of glazing the burger with the BBQ Sauce while cooking.
And don’t miss my lineup of Best Burgers for Father’s Day. 30+ mouthwatering burger recipes. And my latest burger recipe for Black and Blue Burgers. Blackening seasoning and blue cheese make a great combination of flavors.
Curious about cooking with bison? Don’t miss my Bison Burger Recipe.
More Burger Recipes
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Bobby Flay Texas Burger With Coleslaw
Ingredients
- For The Slaw
- ¾ cup mayonnaise
- 1 small onion finely shredded, abouit ⅓ cup
- 3 Tablespoons cider vinegar
- 2 ½ Tablespoons sugar
- 2 teaspoons celery seeds or 1 teaspoon celery salt
- 8 cups shredded green cabbage Approximately 1 medium head of cabbage, trimmed.
- ½ Cup carrot Skin removed and shredded. About 1 large carrot.
- ½ teaspoon Kosher Salt
- ¼ teaspoon Freshly ground pepper
- For the Burgers
- 1 pound ground beef chuck
- Vegetable oil for rubbing
- Salt and freshly ground pepper
- ¾ cup barbecue sauce divided
- 4 hamburger buns split
- Hamburger dills
Instructions
- Make the Coleslaw: In a large bowl, whisk the mayonnaise with the grated 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.
- Make the Slaw Burgers: Heat a grill to 450 degrees. Turn down the heat to 350 once those grates are nice and hot.
- 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 ½ cup of the barbecue sauce and grill until glazed, about 1 minute per side.
- Grill the buns and brush them with some of the remaining barbecue sauce. Top with the burgers, pickles and coleslaw, and more bbq sauce if you want.
Notes
Nutrition
Bobby Flay Texas Burger with Coleslaw … It’s What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
The slaw was best after left over night at min. Actually better after the second night! The burgers were tasty and the whole dish was excellent!
I’ve not made a Bobby Flay I didn’t like and that looks like a burger we’ll have to try. I might have to put a little homemade pimento cheese on though.
This is my first Flay burger and am anxious to try some of the others I’ve seen! I might have to pay more attention to Mr. Flay!
I can’t imagine coleslaw without celery seed Chris, I agree. What kind of chili?
Wow, this burger looks delicious…love the coleslaw in it…YUMMIE!
Another very good burger in this series and this one is one of my favorites because I LOVE slaw on a hamburger. My absolutely favorite burger is a “Carolina burger” topped with slaw, onions, chili and mustard….YUM.
I also like the celery seed in the cole slaw, it’s not slaw without it for me:)
Bobby is so right about about basting the burger in BBQ sauce. It gives it an amazing flavor. I love everything about this one – would be a big favorite in my house! And how cool that you found a new recipe for coleslaw – although yours sounds pretty darn good. Thanks for joining in the fun!
You know I’ll be basting burgers with bbq sauce again and again. Delicious.
Yum! I love Bobby’s burgers – this one looks like a winner!
Thanks Natashya and thanks for stopping by.
YUMMERS! The folks at your house are mighty lucky!
Yum, I love a big scoop of coleslaw on top of my burger. I usually like Bobby’s recipes and will give this one a try. I’ll keep my eye open for Tony’s BBQ sauce.
It’s a local product, not sure you can find it.
I loved my Bobby burger also! This one looks like a SERIOUS ultimate burger. I’m glad you found a new coleslaw recipe and that bobby didn’t disappoint!
Gonna have to have me some more of his burgers. This one hit the spot.
My husband goes nuts for Bobby Flay. Bobby can provide an awesome recipe for making an over the top burger. God, this one looks fabulous. I think you nailed this challenge.
I’ve got to try more of his burgers. There’s some awfully good ones posted over at the challenge, and I have a feeling we’ve just scratched the surface.
I like the idea of combining the coleslaw with the burger (and it sounds like really good coleslaw). Just might have to break my burger resolution and try this one!
You have a burger resolution?????
I love coleslaw on barbequed pork sandwiches, I bet it’s fabulous on burgers!
It was real good on that burger Pam! Thanks for stopping by.
I love coleslaw with barbecued meat. So, this burger sounds and looks very delicious. I wonder why I have never thought about putting the coleslaw directly on the burger. Great recipe. Thanks, Lea Ann.
I wondered that same thing. I’ve put it on pork sandwiches…but never came to mind with a burger. Thanks Kirsten
I just made a dish of Bobby Flay’s – Grilled Chicken Cobb Salad with Chipotle Dressing. Don’t worry, you’ll see it later this week! But I’ve never been unhappy with his recipes…especially since I love to 1. Grill and 2. Like a little heat/spice.
So I’m perplexed why he has so many haters…well, at least as evidenced at http://www.foodnetworkhumor.com. A lot of what they say and do slays me, it does, but I can wince when they rag on Bobby. Maybe he’s a jerk; I don’t know…but that boy can cook!
I’ve been making all my own sauces this summer (well, did have a ribs throwdown after all) but you really like the brand at Tony’s? I would just like to find one that doesn’t have the ingredient list start with High Fructose Corn Syrup. Any chance they qualify?
I’ll check that label Barb.
I love that you included a beautiful shot of that perfect cabbage. I think veggies are such beautiful subjects – which is obvious when You flip through my camera. 🙂
What a great burger and I’m making notes on the cole slaw recipe. I’ve never found one I loved, so this will get a try very soon!
I have to admit, KFC makes a pretty good slaw. I get mine just right about one in every 5 times. I do think I’d add a tad more sugar in Bobby’s. It’s a good recipe.