Burgers with Romaine slaw recipe

Updated on October 4th, 2025

If you want a burger with a little more crunch and flavor, this burgers with romaine slaw recipe is just what you need. The beef patties are juicy and topped with melted cheddar, but the real star is the crisp romaine slaw that adds a cool and tangy bite. The slaw is made with mayonnaise, Dijon mustard, pickles, and pickle juice, giving it a refreshing flavor that pairs perfectly with the rich burger. It’s an easy meal to make at home and feels special enough to serve for dinner with friends or family.

Why this recipe works

• Fresh contrast: The creamy romaine slaw gives the burgers a refreshing crunch that balances out the richness of the beef and cheese beautifully.
• Layered flavor: The dressing made with mayonnaise, Dijon, and pickle juice adds tang and depth that complements the savory burger perfectly.
• Easy customization: You can make the burgers into full sandwiches or sliders, making this recipe fit any meal or occasion with little effort.
• Homemade quality: Grinding your own meat or shaping fresh patties ensures juicy, tender burgers that taste better than anything store-bought.
• Simple process: With clear steps and easy ingredients, this recipe is straightforward and reliable for both beginner and experienced cooks.

Serving suggestions

• Weeknight dinner: Serve the burgers with a side of crispy fries or roasted potatoes for a quick and filling evening meal.
• Outdoor cookout: Grill the burgers for smoky flavor and serve with chilled drinks, corn on the cob, and coleslaw for a relaxed cookout spread.
• Lunch idea: Enjoy a single burger with a small salad or fresh fruit for a lighter but still satisfying midday meal.
• Party sliders: Make smaller versions and arrange them on a platter for guests to grab at gatherings, game nights, or casual get-togethers.
• Family meal: Prepare extra slaw on the side so everyone can add more crunch and flavor to their burger just how they like it.

Burgers with Romaine slaw recipe

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Burgers with romaine slaw recipe topped with cheddar cheese and creamy Dijon pickle slaw for a flavorful dinner or party slider idea.

• Author: Bobby
• Total Time: 30 minutes
• Yield: 4 Servings 1x

Ingredients

Units USM Scale 1x2x3x

For the burgers:

• 1 1/2 lbs chuck roast (I used 1/2 lb rib eye and 1 lb chuck)
• Salt and pepper
• 4 buns
• Mayonnaise, for spreading
• 4 slices of cheddar cheese

For the romaine slaw:

• 1/4 cup mayo
• 1 Tbsp olive oil
• 1 Tbsp pickle juice
• 1/2 tsp – 1 Tbsp dijon mustard
• 2 Tbsp pickles, finely diced
• 1 Tbsp pickled jalapenos, finely diced
• Salt and pepper, to taste
• 2 hearts of romaine, sliced thinly

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Instructions

1. To grind the burgers, take the meat out and cut into about 2-inch cubes. Place, covered, in the freezer, for about 1-2 hours before grinding. You can also place your grinder attachment in the freezer as well.
2. When ready to grind, fit the grinder attachment with the coarse grind plate on your stand mixer. Feed the meat through the opening – have a bowl underneath the grinder and the meat should fall right in. Depending upon your preference, feed the ground meat through the grinder a second time, if desired. I only ground mine once.
3. Divide the meat into 4-6 portions and, without handling too much, form the meat into patties, packing lightly. Indent the top of the burger with your thumb. Cover and place in the fridge for about an hour.
4. Meanwhile, make the dressing for the romaine slaw. Combine all of the ingredients, minus the romaine, in a small bowl. Whisk thoroughly and season with salt and pepper. Let sit in the fridge for at least an hour, then toss with the romaine about 15 minutes before you’ll be serving. You may find that you use less or more of the dressing depending upon how much you like. Keep in the fridge, covered, until ready to use.
5. Take out the burgers from the fridge at least 10-15 minutes before cooking to let the chill come off. Heat a skillet over medium-high heat. Place the burgers in, working in batches, and sear for 3-4 minutes a side, depending upon the desired temperature (you may cook longer or shorter). During the last few minutes of cooking, place the cheddar on top of the burgers and tent the pan with a piece of tinfoil. Remove from the skillet and place on a plate (covered with tinfoil) to let rest for a few minutes and finish cooking the rest.
6. While the burgers are cooking and/or resting, turn your broiler onto high. Split the buns in half and spread a thin layer of mayonnaise on each side. Broil until golden brown.
7. To serve, place the burger on the bun and top with the romaine slaw and the other bun. Repeat with remaining burgers and serve.

Nutrition

• Serving Size:
• Calories: 699
• Sugar: 3.4 g
• Sodium: 2068.6 mg
• Fat: 37.3 g
• Carbohydrates: 41 g
• Protein: 49.3 g
• Cholesterol: 135.5 mg