Texas Burgers
A bold and spicy Texas style barbecue sauce is the brushed on these burgers near the end of the grilling time.
These juicy grilled burgers are brushed with a bold homemade barbecue sauce and finished with tangy coleslaw—Texas-style!
Texas-style burgers with barbecue sauce and coleslaw are a delicious twist on the classic hamburger. The sauce adds bold, smoky-sweet flavor, while the creamy slaw brings a cool, crunchy contrast. Serve them at your next cookout or backyard gathering—they’re always a hit!
You can assemble the burgers ahead of time or set up a topping bar with toasted buns, extra sauce, and slaw so everyone can build their own. Either way, this recipe delivers big flavor with minimal fuss.
What You’ll Like About This Dish
Big flavor. A bold homemade barbecue sauce makes these burgers stand out.
Texture contrast. Creamy slaw and juicy beef make every bite satisfying.
Great for grilling. Perfect for summer cookouts, backyard parties, or game day.
Make-ahead options. The sauce and coleslaw can be made a day in advance.
Ingredient Notes
- Ground beef: Use 80% to 85% lean for juicy, flavorful burgers.
- Ketchup: The base of the tangy-sweet barbecue sauce.
- Worcestershire sauce: Adds umami and depth.
- Molasses: Gives the sauce a rich, smoky sweetness.
- Cabbage and carrot: The base for the creamy coleslaw topping.
- Celery seed and onion powder: Classic coleslaw seasonings.
- Buns: Toast them for better structure and flavor.
Steps to Make Texas Burgers
- Make the barbecue sauce and let it simmer while you prepare the other elements.
- Mix and chill the coleslaw to allow the flavors to meld.
- Shape the beef into patties, season, and grill over high heat.
- Brush the burgers with sauce during the final minutes of cooking.
- Toast the buns on the grill or in a pan.
- Assemble burgers with barbecue sauce and coleslaw or serve toppings on the side.
Tips
- Use a meat thermometer for perfectly cooked burgers—155°F on the grill, rising to 160°F off heat.
- For extra texture, add thinly sliced red onion or pickles to the burger stack.
- Let the coleslaw chill for at least 30 minutes to blend the flavors.
- Double the barbecue sauce and refrigerate extras for later—it’s great on chicken, too.
Recipe Variations
- Make it spicy. Add chipotle powder or hot sauce to the barbecue sauce for more heat.
- Skip the slaw. Use lettuce, tomato, and red onion if you prefer a classic topping.
- Try pulled pork. Swap the burgers for pulled pork or shredded chicken for another take.
- Add cheese. Melt cheddar or pepper jack on the burgers just before removing from the grill.
Serving Suggestions
- Pair with baked beans or corn on the cob.
- Serve with potato salad or fries for a classic combo.
- Add sweet pickles or chips for crunch on the side.
- Offer extra barbecue sauce on the table for dipping.
How to Store and Reheat
Refrigerate: Store leftover cooked burgers, sauce, and slaw in separate airtight containers. Burgers will keep for up to 3 days.
Freeze: Freeze cooked burger patties (without toppings) in a single layer, then wrap tightly. Use within 3 months for best quality.
Reheat: Warm burgers in a skillet over medium heat or in the oven at 350°F until heated through. Add fresh toppings just before serving.
Texas Burgers
Ingredients
Sauce
- 2 teaspoons butter
- 1/4 cup onion, chopped
- 1 teaspoon garlic, minced
- 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 cabbage, shredded , 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
- 2 pounds ground beef, 80 to 85% lean
- Olive oil
- 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
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
