North Carolina Chili Slaw Burger

Ingredients

• 1 lb Ground Beef (80% lean, fresh)
• 1 tsp Salt (for seasoning patty)
• 2 tbsp Water (for patty saltwater)
• 4 pieces Hamburger Buns (soft brioche or sesame buns)
• 4 slices Cheddar Cheese (sharp cheddar, sliced)
• 1 medium Onion (diced, raw)
• 2 cups Green Cabbage (shredded)
• 1/2 cup Carrot (shredded)
• 1/4 cup Mayonnaise (full‑fat, room temperature)
• 1 tbsp Apple Cider Vinegar
• 1 tsp Dijon Mustard
• 2 pinches Sugar (about 1/8 tsp)
• 2 tbsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Garlic Powder
• 2 tbsp Tomato Paste
• 1 cup Water (for chili)

Instructions

1. Shred the Cabbage and Carrot

   Using a food processor (or a box grater), shred the green cabbage and carrot into a large mixing bowl. Keep fingers clear of the blades.

   Time: PT5M

2. Make the Coleslaw Dressing

   In a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, a pinch of salt, two pinches of sugar, and a pinch of black pepper until smooth.

   Time: PT3M

3. Combine Slaw

   Pour the dressing over the shredded cabbage and carrot, toss until evenly coated. Set aside at room temperature while you make the chili.

   Time: PT2M

4. Brown the Beef for Chili

   Heat the 150‑year‑old cast‑iron pan over medium‑high heat. Add the ground beef, break it up with a spatula, and cook until fully browned, about 5 minutes. Drain excess fat into a heat‑proof bowl.

   Time: PT5M

   Temperature: Medium‑high

5. Season the Chili

   Return the drained beef to the pan. Stir in chili powder, ground cumin, garlic powder, and a generous pinch of salt. Add tomato paste, then pour in 1 cup water. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15‑20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Low simmer

6. Shape Thin Patties

   Place two sheets of parchment paper on a clean surface. Place a portion of the cooked beef (about 4 oz) between the sheets and press with your hand until the patty is uniformly thin (about ¼‑inch). Repeat for remaining meat.

   Time: PT5M

7. Cook the Patties

   Wipe the cast‑iron pan clean, add a thin layer of oil, and heat over medium‑high. Season each patty lightly with salt. Cook each side for about 2‑3 minutes until a crust forms. During the last minute, place a slice of cheddar on top to melt.

   Time: PT5M

   Temperature: Medium‑high

8. Toast the Buns

   Split the buns, lightly butter if desired, and toast cut side down on the same pan for 1‑2 minutes until golden. Remove and set aside.

   Time: PT2M

   Temperature: Medium

9. Assemble the Burger

   On the bottom half of each bun, spread a generous spoonful of hot chili. Top with a heap of coleslaw, then place the cheese‑topped patty. Sprinkle diced raw onion over the patty and cap with the top bun.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground bison
• Instead of Hamburger Buns: Any sandwich bun
• Instead of Cheddar Cheese: American cheese, Swiss cheese
• Instead of Onion: Red onion
• Instead of Green Cabbage: Red cabbage
• Instead of Carrot: Parsnip
• Instead of Mayonnaise: Greek yogurt
• Instead of Apple Cider Vinegar: White vinegar
• Instead of Dijon Mustard: Yellow mustard
• Instead of Chili Powder: Taco seasoning
• Instead of Tomato Paste: Crushed tomatoes

Equipment Needed

• Food Processor or Box Grater
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Measuring Spoons
• Cast‑Iron Skillet or Flat‑Top Griddle
• Spatula or Burger Turner
• Parchment Paper
• Tongs
• Plate for Assembling

Critical Steps — Do Not Skip

• Making the chili to the right consistency (not too watery, not too dry)
• Toasting the bun before adding wet toppings
• Ensuring the patty is thin enough to cook quickly but still juicy

Chef Tips from the Video

• Use a very hot cast‑iron pan for a quick sear on the patty.
• For extra heat, add a dash of hot sauce to the chili while it simmers.
• A pinch of smoked paprika in the chili adds a subtle smoky depth.

Troubleshooting

Storage

Refrigerator: Chili and coleslaw keep up to 3 days in airtight containers. Cooked patties can be refrigerated for 2 days.

Freezer: Freeze the chili in a zip‑top bag for up to 1 month. Reheat gently before assembling.

Room temperature: Assembled burgers are best eaten immediately; store buns at room temperature for up to 2 days.

Make-Ahead Tips

• Prepare the chili a day ahead and reheat gently; it often tastes better after flavors meld.
• Coleslaw can be made up to 2 hours ahead and kept chilled.
• Patties can be formed and refrigerated for up to 12 hours before cooking.