Go Back
–+ servings
Bobby Flay Texas Burger topped with cole slaw and BBQ sauce served with grilled corn
Print

Bobby Flay Texas Burger With Coleslaw

Bobby Flay Texas Burger.  Juicy, delicious, topped with slaw and BBQ Sauce. Perfect crowd pleasing burger for your next back yard cookout.
Course Main Course Beef
Cuisine American
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4
Calories 1150kcal
Author Lea Ann Brown

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

What's The Easiest Way To Shred Cabbage For Cole Slaw? 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.
Use the large holes of a box grater to shred the carrot and onion.

Nutrition

Calories: 1150kcal | Carbohydrates: 61g | Protein: 46g | Fat: 79g | Saturated Fat: 23g | Cholesterol: 179mg | Sodium: 1223mg | Potassium: 1112mg | Fiber: 6g | Sugar: 33g | Vitamin A: 2830IU | Vitamin C: 54mg | Calcium: 218mg | Iron: 7.5mg