by Diana Rattray
These Texas-style hamburgers are finished with a bold and flavorful barbecue sauce and creamy, tangy coleslaw. Assemble the burgers with a topping of barbecue sauce and coleslaw or serve them on the toasted buns with all topping choices at the table. These are perfect for a family cookout.
These are big burgers with the works!
Texas Burgers
A bold and spicy Texas style barbecue sauce is the brushed on these burgers near the end of the grilling time.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Burgers
- Method: Grill
- Cuisine: Southern
Ingredients
Scale
Sauce
- 2 teaspoons butter
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1 1/2 cups ketchup
- 1/4 cup lemon juice
- 1/4 cup Worcestershire sauce
- 1 tablespoon molasses
- 1 teaspoon grainy mustard
- Dash cayenne pepper
Coleslaw
- 1 pound shredded cabbage, about half of a medium head, or 4 cups
- 1 carrot, shredded
- 1/2 cup mayonnaise
- 3 tablespoons cider vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons celery seeds
- 1 heaping teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
Burgers
- 1 1/2 to 2 pounds ground beef, 80 to 85% lean
- Olive oil for the burgers
- Salt and freshly ground black pepper
Instructions
Barbecue Sauce
- In a saucepan over medium heat, melt the butter. Add the chopped onion and cook until translucent. Add the garlic and sauté for about 2 minutes longer.
- Add the ketchup, lemon juice, Worcestershire sauce, molasses, mustard, and cayenne pepper. Cover the pan with a lid slightly ajar to reduce splatters. Simmer, stirring occasionally, for about 10 minutes. Set aside.
Coleslaw
- Put the shredded cabbage and carrots in a large bowl.
- whisk the mayonnaise with vinegar, sugar, celery seeds, onion powder, and 1/4 teaspoon of freshly ground black pepper in a small bowl. Add the dressing to the cabbage mixture and toss to blend ingredients. Add salt to taste or as desired. Cover and refrigerate until serving time.
Burgers
- Prepare the gas or charcoal grill for direct heat, with burners on high or preheat an even layer of coals.
- Alternatively, oil a grill pan and heat over high heat on the stovetop.
- Separate the ground beef into four 6-ounce portions and shape into burgers. With your thumb, make a slight indention in the center of each. Rub the patties with olive oil and sprinkle with salt and freshly ground black pepper.
- Grill the burgers over high heat for 4 to 5 minutes or until they easily release from the grates. Flip and cook for another 4 to 5 minutes on the other side. Brush with sauce and cook for 1 to 2 minutes until they reach at least 155 F in the center. According to the USDA, the minimum safe temperature for ground meat is 160 F. The burgers should increase to that temperature off the heat. If you like a medium burger, cook them to 145 to 150.
- Meanwhile, toast or grill the split hamburger buns.
- Assemble the burgers in the buns with more of the barbecue sauce and a lettuce leaf, if desired. Top the burgers with a generous spoonful of coleslaw or serve the coleslaw along with the other toppings at the table.
Notes
The FDA recommends a minimum temperature of 165 F for ground turkey or chicken.
