Best Carolina Barbecue Burgers Recipes
CAROLINA-STYLE BBQ BURGERS
Provided by Coleen, The Redhead Baker
Time 20m
Number Of Ingredients 5
Steps:
- Divide the ground beef into 4-oz portions and shape into patties.
- Heat a cast-iron skillet over medium-high heat, and cook the patties for about 8 minutes for medium-rare doneness (or to your desired level of doneness), flipping once halfway through cooking.
- Lay a slice of Cheddar cheese over each burger, and cover the skillet for about a minute to let the cheese melt.
- While the cheese is melting, turn the broiler to high, split the buns and place cut-side-up on a baking sheet. Toast under the broiler for about 20 seconds, until light golden brown.
- Place a burger on each bun. Top with about 2 tablespoonfuls of bbq sauce and about 1/4 cup of cole slaw. Enjoy!
CAROLINA BARBECUE BURGERS
These Carolina barbecue burgers are first coated in a barbecue sauce made of brown sugar, beer, mustard and vinegar, then topped with thinly sliced cabbage. This recipe is courtesy of Beef - It's What's For Dinner.
Categories Entrees
Time 29m59S
Yield 4
Number Of Ingredients 7
Steps:
- To prepare barbecue sauce, combine brown sugar, mustard, beer and vinegar in small saucepan; bring to a boil.
- Reduce heat and simmer 15 to 17 minutes until thickened and reduced in to 1/2 cup, stirring occasionally.
- Lightly shape Ground Beef into four 1/2-inch thick patties.
- Place patties on grid over medium, ash-covered coals.
- Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
- About 2 minutes before burgers are done, place bun, cut sides down, on grill.
- Grill until lightly toasted.
- Spoon 1 tablespoon sauce on bottom of each bun; top with burger.
- Evenly spoon remaining sauce on burger.
- Evenly top burgers with cabbage.
- Close sandwiches.
Nutrition Facts : ServingSize 1 serving, Calories 481 calories, Sugar 17 g, Fat 25 g, Carbohydrate 37 g, Cholesterol 81 mg, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, Sodium 466 mg, TransFat 1 g
CAROLINA BURGER
North Carolinians know how to pile it on: This burger is topped with cheese, chili and onions - plus a serving of slaw. Duke's Grill in Monroe has had a Carolina burger on its menu since 1951, but the favorite is all over the region now: Wendy's added it to the menu in North and South Carolina locations in 2019!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 Carolina burgers
Number Of Ingredients 23
Steps:
- Make the chili: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the yellow onion and cook, stirring, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook, stirring, until the onion is coated, about 2 minutes.
- Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the pan and continue to cook, stirring, until the beef is no longer pink, 3 to 4 minutes. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Season with salt.
- Meanwhile, make the slaw: Whisk the mayonnaise, vinegar and granulated sugar in a medium bowl. Add the coleslaw mix and toss to coat; season with salt and pepper.
- Make the burgers: Mix the beef with 1/2 teaspoon each salt and pepper in a large bowl. Form into four 4-inch-wide patties (about 1/2 inch thick). Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium, topping each patty with a slice of cheese in the last 2 minutes of cooking.
- Spread the mustard on the bottoms of the buns. Serve the burgers on the buns and top with the chili, white onion and slaw.
CAROLINA BURGER
Just mention the Carolinas and I immediately think of pulled pork sandwiches, dripping with barbecue sauce and topped with creamy coleslaw. Take the pulled pork out of the equation, add the rest to a burger, and you've got the Carolina Burger. It's all about finding a great home for those sweet, vinegary, and spicy flavors that go so well with coleslaw.
Yield serves 4
Number Of Ingredients 19
Steps:
- To make the mustard barbecue sauce, blend the vinegar, mustard, honey, salt, and oil in a blender until emulsified. Transfer to a bowl and stir in the black pepper. The barbecue sauce can be made 1 day ahead, covered, and refrigerated. Bring to room temperature before serving.
- To make the dressing for the slaw, blend the green onions, vinegar, 1/4 cup cold water, chiles, mayonnaise, and oil in a blender until emulsified. Season with salt and pepper. Put the cabbage and red onion in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Let sit at room temperature for at least 15 minutes before serving. The slaw can be made 2 hours in advance and refrigerated.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil (see page 16), and basting the burgers with some of the barbecue sauce during the last minute of cooking.
- Place the burgers on the bun bottoms and top each one with more barbecue sauce and some of the slaw. Cover with the bun tops and serve immediately.
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