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 coleslaw 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.
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:
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.
- Carrot: shredded.
- Celery Seed
- Onion: shredded.
Ingredients For The 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 slide 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 1/2 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.
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 1/3 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.
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 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 loved his tip of glazing the burger with the BBQ Sauce while cooking.
I hope you give this Bobby Flay Burger with Coleslaw a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And don’t miss my lineup of Best Burgers for Father’s Day. 30+ mouthwatering burger recipes.
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Bobby Flay Texas Burger With Coleslaw
- For The Slaw
- 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 about 1/2 medium head
- 1 large lcarrot finely shredded
- Salt and freshly ground pepper
- For the Burgers
- 1 pound ground beef chuck
- Vegetable oil for rubbing
- Salt and freshly ground pepper
- 3/4 cup barbecue sauce divided
- 4 hamburger buns split
- Hamburger dills
- 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 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 1/2 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.
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.