Ingredients

The following ingredients have 9 Servings
  • ½ cup cider vinegar
  • ½ cup superfine sugar
  • 1 cup ketchup
  • preferred brand Sir Kensington’s
  • 1 tablespoon hot sauce
  • 2 teaspoons each granulated garlic and onion
  • Salt and pepper
  • 4 cups white cabbage (1 small white cabbage)
  • quartered
  • cored and sliced 1-inch lengthwise
  • then very thinly sliced across OR process with shredder/grater blade in food processor
  • 1 small red onion
  • chopped or grated
  • 1 tablespoon oil
  • safflower or canola
  • 1 pound ground beef (80% lean)
  • Salt and pepper
  • 1 small onion
  • finely chopped
  • 2 cloves garlic
  • grated or chopped
  • 1 tablespoon Worcestershire sauce
  • 2 ½ tablespoons chili powder (2½ palmfuls)
  • preferred brand Gebhardt's
  • 1 teaspoon each sugar
  • cumin and coriander
  • 3 tablespoons tomato paste
  • 1 cup beef stock
  • 2 tablespoons cornmeal
  • or masa harina
  • 2 pounds ground beef
  • or 8 to 10 hot dogs
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • For burgers
  • sliced American cheese; for dogs
  • shredded yellow cheddar cheese (optional)
  • For burgers
  • sesame and/or plain buns; for dogs
  • split-top buns
  • lightly buttered and griddle-toasted
  • Yellow mustard and chopped white onion
  • For burgers
  • dill or bread and butter pickles; for dogs
  • relish

Instruction

  • For the BBQ Slaw: Whisk up dressing ingredients in large bowl and toss with cabbage and onion
  • For the Chili Sauce: Heat a medium skillet or large saucepot over medium-high heat with oil, brown and crumble meat, season with salt and pepper, add onion, garlic, Worcestershire, spices and sugar
  • Cook beef and onion together, about 5-6 minutes, then add tomato paste, stir, add stock and corn meal, and reduce heat to low and simmer
  • For the burgers and dogs: For patties, make 6 patties thinner at center than edges for even cooking
  • Heat a large cast iron skillet or griddle over medium high heat
  • Add oil, 1 turn of the pan and cook patties 7-8 minutes, turning occasionally
  • For dogs, simmer to heat, then if you want a snap, crisp casings in hot skillet or on a hot griddle
  • If using, top burgers with cheese, or place cheese on bottom of hot dog bun so it melts
  • Serve burgers on buns with pickles and raw onion, mustard on bun bottom, and chili and coleslaw on top
  • Serve dogs in toasted dog rolls with shredded cheese under the dog, mustard, onion, chili and slaw on top