Creative burgers may just be my favorite food trend, although I am not even sure if you could consider it a trend. Burgers are a classic, so why not switch them up a little but! This is a perfect summer burger from the Bob’s Burger Cookbook of course. I hope that you’ll give it a try the next time your craving a burger.
Ingredients
- 1 Egg Yolk
- 1/2 TSP Salt
- 1/2 TSP Yellow Mustard
- 2 TSP Lemon Juice
- 1 TBSP Red Wine Vinegar
- 1 Cup Canola Oil
- 1/4 Head Red Cabbage, shredded
- 1/4 Head Green Cabbage, shredded
- 3 Big Carrots, thinly sliced into matchsticks
- 2 TBSP Worcestershire Sauce
- 1 LB Ground Beef
- 4 Slices Jalapeño Havarti Cheese
- 4 Onion buns, or whatever you have
Let’s Get Cooking
We are going to start with the mayo that goes on the coleslaw!
In a large bowl whisk together egg yolk + salt + mustard. In another bowl mix together lemon juice + vinegar.
Add half of the lemon mixture in with the egg yolk mixture & whisk briskly.
While you’re still whisking, slowly, a few drops at a time, add in the oil. KEEP WHISKING. When the mixture beings to thicken you can add in the oil a little faster. Once half of the oil is whisked in, add the rest of the lemon mixture. KEEP WHISKING. Add the rest of the oil and whisk until the mayo is glossy. It will be a little bit thinner than store-bought mayo but that’s okay! Be proud of yourself, you just made homemade mayo!
To make the coleslaw: slice up the cabbage and carrots.
In a large bowl, place the cabbage + carrots + however much mayo you prefer. I like a thin coat, but that’s all up to you! Add in salt & pepper to taste.
For the burgers:
Mix in the Worcestershire sauce in with the ground beef. Don’t over mix!
Form the burgers into patties and cook them to your desired doneness. I usually do about 6 minutes per side for a med-rare.
Add on the cheese and cover to melt.
Build your burger up staring with bottom bun + cheeseburger + coleslaw + and a top bun!
Made with Love,
Hannah
Hangry Hannah 