Everybody needs an alternative to creamy coleslaw, and I think this is the answer. We love to use this as a side salad, but equally as delicious when used as a burger topping.
1/4 cup cider vinegar
2 tbsp fresh lemon juice
2 tsp raw sugar
1/2 tsp salt
1/2 tsp pepper
1/3 cup extra virgin olive oil
This amount of dressing will easily dress a package of purchased prepared coleslaw mix for those nights when you are just too busy to shred your own or you can prepare:
4 cups finely shredded green cabbaage
1 cup finely shredded red cabbage
1/2 cup finely shredded sweet onion
1/2 cup sliced radishes
1/2 cup grated carrot
2 tbsp minced parsley
Toss to mix the ingredients, and then dress with the salad. Don’t dress the salad too early – tastes best if all the ingredients are still fresh and crunchy.
One of the most important things to remember about making a burger is to handle the meat as little as possible! Gentle treatment makes for a tender, juicy hamburger. Use the best quality beef you can find, always.
2 # lean ground beef (extra lean just doesn’t have enough flavour)
3 tbsp minced basil
1/2 cup grated sweet onion
1 tsp kosher salt
1 tsp freshly ground pepper
jalapeno jack cheese
Gently mix ingredients and form into burgers. (should make about 8 burgers) Allow to rest in fridge or freezer for at least 30 minutes to allow the burger to set.
Grill until cooked through – if you happen to grind your own meat, and know the source, it is great to have it medium rare. Top with jalapeno jack cheese for the last few minutes, allowing to just melt slightly.
This mile high burger had fresh herb aioli on the bottom of a thin red pepper bun, the burger, jalapeno jack cheese, grilled sweet red and yellow pepper, grilled avocado, sauted onions & mushrooms, then topped off with fresh tangy coleslaw.
Delicious and mouth watering good! Get the napkins out …