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Burgers with Romaine Slaw Recipe

Burgers with Romaine Slaw
These burgers with romaine slaw are great to prepare for dinner. You can either make these burgers into full hamburgers or into several little sliders. The burgers are topped off with cheddar cheese. I cooked the burgers on a griddle and toasted the buns as well. What makes this recipe so special is the romaine slaw. The romaine slaw gets a lot of its flavor from mayonnaise, Dijon mustard, pickles, and pickle juice. The slaw is prepared by combining sliced romaine lettuce with a dressing in a bowl. I served these burgers with French fries. Enjoy.

Burgers with Romaine Slaw

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Burgers with Romaine Slaw Recipe

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



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


  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. 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. 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.
  2. 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.
  3. Take out the burgers of 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.
  4. 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.
  5. To serve, place the burger on the bun and top with the romaine slaw and the other bun. Repeat with remaining burgers and serve.
  • Author: Bobby
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