Classic Burgers with Cheese, Chipotle Ketchup, Horseradish Mustard and Russian Dressing Slaw

Total Time:
55 min
15 min
30 min
10 min

4 servings

  • Russian Dressing Slaw:
  • 1/4 cup ketchup
  • 1/4 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon celery seeds
  • 1 teaspoon hot smoked paprika
  • Kosher salt and freshly ground black pepper
  • 1/2 head green cabbage, finely shredded
  • 1 medium carrot, peeled and shredded
  • 6 green onions, green and pale green parts only, thinly sliced
  • 3 tablespoons grated Spanish onion
  • Chipotle Ketchup:
  • 1 cup ketchup
  • 2 tablespoons pureed chipotles in adobo
  • Horseradish Mustard:
  • 1 cup Dijon mustard
  • 1/4 cup prepared horseradish, drained
  • Burgers:
  • 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (mix of white and dark meat)
  • Canola oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 8 slices American, cheddar, Monterey Jack, pepper Jack or Swiss
  • 4 hamburger buns
  • 8 ounces potato chips, optional
  • For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.

  • Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.

  • For the ketchup: Whisk together the ketchup and chipotles in a small bowl.

  • For the mustard: In another small bowl, whisk together the mustard and horseradish.

  • For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.

  • Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.

  • Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately.

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