While coleslaw is a southern table-side delicacy, it doesn’t have to be only seen as a side dish anymore with this recipe for Southen Style Slaw Burgers from Buy This Cook That.

 Hamburgers stand as a dish that’s utterly incomplete without its collection of toppings, and coleslaw combines the texture and variety of vegetables with condiments and seasoning normally reserved for the bun alone. This particular recipe uniquely features the pairing of both sweet and sour flavors with its step-by-step guide to producing sweet + sour vinegar cabbage slaw that tastes perfectly atop a beef patty.

Ingredients for Slaw Burgers

16 oz. of cabbage slaw mix

¾ cup white vinegar

¾ cup water

½ cup brown sugar

¼ cup yellow prepared mustard

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon celery seed

2lbs lean ground beef

3 tablespoons Worcestershire sauce

1 cup yellow onion (finely chopped)

⅓ cup Italian parsley (finely chopped)

8 hamburger buns

2 tablespoons butter (optional)

1 tomato (sliced)

Dill pickles (optional)

Coleslaw Burger Recipe

1. If you’re using pre-packaged hamburger patties, you’ll merely follow the instructions on the package. If making the patties from scratch, mix your beef, Worcestershire sauce, yellow onion, parsley, salt, and pepper thoroughly in a large bowl. Form the contents of the bowl into 8 patties and let them rest in the fridge for a minimum of an hour.
2. Begin your coleslaw mixture by combining your vinegar, water, brown sugar, mustard, salt, pepper, and celery seed together in a small saucepan.
3. Then, heat the combination to a low boil. During this process, stir the ingredients frequently until the sugar has dissolved.
4. Afterwards, place the cabbage slaw mix in a medium-sized bowl and pour the hot vinegar mixture over the vegetable. Stir it all together to get the vegetables coated well, and then chill the total mixture while you prepare the burgers and buns.
5. Take your patties out of the fridge and cook them on a pre-heated grill or stovetop skillet until they’re your desired level of doneness. At the same time as your cooking, the burgers spread some butter on the underside of your hamburger buns and toast them lightly on your heating element.
6. Afterwards, it’s assembly time! Begin by stacking a tomato slice, dill pickle slices (or spear), hamburger patty atop a bottom bun. Then, take your coleslaw mixture and top the patty generously with your vinegar slaw. Top it with a bun, serve, and enjoy.

If you’re lacking time in the week or are far from an outdoor grill, this recipe can certainly be simplified with the prepackaged patties from Ball Park Steakhouse. These patties take the time out of sculping burger patties from scratch and still have that smoky grill flavor you’ve come to associate with summertime burgers.

This is the perfect meal to slap together as a celebration meal at summer’s end or on a weeknight when you just can’t find the time. Not only is the prep time under thirty minutes, especially if you’re using prepackaged patties but the juicy burgers pair so perfectly with the vinegar coleslaw that you might want to save some patties in the freezer for another rainy day.

Outside of the Ballpark-branded patties in this recipe, the simple combination of flavors in the ground beef hamburger patties stand as a simplistic, yet classic combination of familiar ingredients that can always be made in bulk and saved in the freezer until a later date, solving a problem you’ve yet to have.

So, treat yourself soon to the summertime classic that is coleslaw by topping your next hamburger with it!

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