Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Carolina Burger
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 4 Carolina burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1204
- Total Fat
- 86 g
- Saturated Fat
- 27 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 8 g
- Sugar
- 23 g
- Protein
- 54 g
- Cholesterol
- 198 mg
- Sodium
- 1241 mg
North Carolinians know how to pile it on: This burger is topped with cheese, chili and onions — plus a serving of slaw. Duke’s Grill in Monroe has had a Carolina burger on its menu since 1951, but the favorite is all over the region now: Wendy’s added it to the menu in North and South Carolina locations in 2019!
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 4 Carolina burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1204
- Total Fat
- 86 g
- Saturated Fat
- 27 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 8 g
- Sugar
- 23 g
- Protein
- 54 g
- Cholesterol
- 198 mg
- Sodium
- 1241 mg
Ingredients
For the Chili:
For the Slaw:
For the Burgers:
Directions
- Make the chili: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the yellow onion and cook, stirring, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook, stirring, until the onion is coated, about 2 minutes.
- Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the pan and continue to cook, stirring, until the beef is no longer pink, 3 to 4 minutes. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Season with salt.
- Meanwhile, make the slaw: Whisk the mayonnaise, vinegar and granulated sugar in a medium bowl. Add the coleslaw mix and toss to coat; season with salt and pepper.
- Make the burgers: Mix the beef with 1/2 teaspoon each salt and pepper in a large bowl. Form into four 4-inch-wide patties (about 1/2 inch thick). Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium, topping each patty with a slice of cheese in the last 2 minutes of cooking.
- Spread the mustard on the bottoms of the buns. Serve the burgers on the buns and top with the chili, white onion and slaw.
