| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 1 cup mayonnaise
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 tablespoon whole grain mustard
- 1 tablespoon hot pepper sauce (recommend: Tabasco)
- 1 teaspoon red pepper flakes
- 3 cups Napa cabbage, shredded thin
- 1/2 cup purple cabbage, shredded thin
- 1/2 cup red onion, sliced very thin
- 1/2 cup yellow bell pepper, sliced very thin
- 1/4 cup sugar cane vinegar
- 1 tablespoon whole grain mustard
- 1/2 cup extra-virgin olive oil (recommend: Colavita)
- 1 cup mild blue cheese (crumbled small)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 1/2 cups root beer soda
- 1 cup bottled chili sauce
- 1/4 cup fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 1 1/2 tablespoons dark brown sugar
- 1 tablespoon dark molasses
- 1 teaspoon liquid smoke
- 1 teaspoon root beer extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds freshly ground chuck
- 1 tablespoon hot pepper sauce (recommend: Tabasco)
- 1/4 cup finely chopped fresh green onion
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- Oil, for brushing grill
- 6 good-quality hamburger buns, split
- 1/2 cup melted butter
Instructions
- Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
- Zydco Sauce:
- To make the sauce, combine mayonnaise, horseradish, Worcestershire sauce, mixing whole grain, pepper sauce and red pepper flakes in a bowl mixing well; cover and refrigerate.
- To make the slaw, combine the Napa cabbage, purple cabbage, red onion, fennel and yellow pepper in a bowl and chill. Prepare the slaw dressing by combining the sugar cane vinegar, whole grain mustard and slowly incorporate the extra-virgin olive oil while whisking. Refrigerate the dressing. 15 minutes before serving pour the dressing over the slaw mixture and toss. Add the crumbled blue cheese and toss again evening combining the cheese. Add salt and pepper. Drain off excess liquid and chill the slaw.
- To make the glaze, combine root beer soda, chili sauce, lemon juice, Worcestershire sauce, dark brown sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder and onion powder in a heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer until reduced to approximately 1 cup, about 20 minutes. Glaze should be thick enough to coat the back of a spoon. Season the glaze to taste with salt and pepper. Set the glaze aside (it will thicken slightly as it cools).
- For burgers place ground chuck in a large bowl in a cold refrigerator for 1 hour prior. Add in pepper sauce, green onions, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape beef mixture into 6 round, equally sized patties. Cover with plastic wrap and set aside until ready to grill.
- Brush grill rack with oil and place patties on grill, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Just before patties are done brush with root beer glaze.
- Meanwhile, brush melted butter on top and bottom buns. Position buns; cut size down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
- When patties are cooked, remove from grill, and keep warm while resting.
- To assemble burgers, spread a generous amount of the Zydeco sauce over the cut sides of the buns. On each bun bottom, add a burger patty and brush again with root beer glaze. Add a portion of blue cheese Mardi gras slaw. Add the bun tops and serve.
Reviews
i made them last night to try the recipe for the restaurant…they came out so good. so flavorful specially mardi gras slaw.
Truly the most delicious burger…It has it all….Originality, zest, a little sweet, a little spice.
My whole family loves this and our friends rave about it!
My whole family loves this and our friends rave about it!
Yes, it was a long recipe. I’ve never taken so long to make a burger in my life. But it was interesting and different, which is why I decided to try it. Everyone in the family loved the root beer glaze, which I will definitely make again. I liked the Zydeco sauce, but then I like horseradish and spicy things. I did alter the recipe slightly by using milder green tabasco rather than the usual red, otherwise I think my family would have found it too spicy.
I found one mistake in the recipe though, which was annoying. The list of ingredients, which I took to the supermarket, did not include fennel, but in the directions for the slaw it says to put in fennel. :/
Everyone born a Yankee isn’t missing their manners! 🙂
These are great recipes that combine to make a great meal! I too am hesitant about the Zydeco Sauce but can adjust the amount on the buns. The ‘Slaw and the Root Beer Glaze are great. Cyndee, what you saw were multiple recipes with the total preparation time – deep, slow breaths before you fire off a criticism from the comfort of your keyboard, and remember – you can find long recipes in Bon Appetit!
Prayers and love to everyone on the Gulf Coast.
This was a good burger, I thought that the Zydeco sauce might have been a little overpowering, and while it wasnt overpowering, it had a kick to it. Might I suggest instead of using Tabasco or Chili Sauce, using sport peppers?(mini peppers pickled in vinegar?) Louisiana Chef is my favorite brand. But overall good burger.
And Carol, dont pay Cyndee any mind. Thats just a yankee with an underdeveloped palate and no appreciation for southern cooking. Probably the type of person who would order whole oatmeal at Cafe Dumont.
Good recipe.
Tried this one and although the root beer glaze came on a little sweet at the start this is a great idea and one heck of a good burger. I would point out the recipe level isn’t “easy” and the intermediate rating is fair. This isn’t something you’re going to throw at the kids.
Come on Cyndee, get over your bleu self and give it a try.
Bon Appetit back at ya!
John
If you don’t have anything else to do than to rate a recipe that you haven’t tried, go out and play in TRAFFIC!
Watched “Challenge: America’s Best Burger”, and while this wasn’t my favorite entry, it definitely gets points for originality and local flavor. I would love to try one, but I think once would be enough. And I’d have to agree, the ingredient list is a little intimidating, especially for a casual backyard barbecue.
But, if you are adventurous, and are looking to impress guests with a different type of burger (esp during Mardis Gras), this would be hard to beat.
Cyndee, how unfair of you to rate this recipe one star when you haven’t even tried it. This burger recipe was for a competition with a large cash prize, so it has to be way above your “throw this stuff together, make a patty and cook”. What a petty, tiny-minded review.
This is the single worst, unnecessarily long recipe I have EVER seen. You want a bleu burger… toss a bunch of crumbled bleu chese and a handful of carmelized onion, make a patty and BBQ !!
Bon Appetit !
Cyndee, Manhattan
Bon Appetit !
Cyndee, Manhattan