Best Carolina Burger Recipes

Carolina Burger image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 Carolina burgers

Number Of Ingredients 23

2 tablespoons vegetable oil
1/2 yellow onion, chopped
1 tablespoon tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons packed dark brown sugar
2 teaspoons Worcestershire sauce
1 pound ground beef
Kosher salt and freshly ground pepper
3/4 cup canned crushed tomatoes
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 1/2 teaspoons granulated sugar
2 cups shredded coleslaw mix
Kosher salt and freshly ground pepper
1 pound ground beef
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
4 slices cheddar cheese
1/4 cup yellow mustard
4 sesame hamburger buns
1/2 white onion, chopped

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 image

Yield serves 4

Number Of Ingredients 19

1/4 cup rice wine vinegar
2 heaping tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3/4 teaspoon coarsely ground black pepper
1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
2 serrano chiles, stemmed and seeded
2 tablespoons mayonnaise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 head of purple cabbage, finely shredded (about 3 cups)
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh cilantro leaves
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 hamburger buns, split; toasted (see page 15), if desired

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.

Carolina Burger Chili image

Provided by Food Network

Categories main-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 10

2 pounds 80/20 ground beef
2 tablespoons dark chili powder
2 tablespoons finely minced garlic
2 tablespoons hot sauce, such as Texas Pete
2 tablespoons seasoning salt
1 tablespoon beef base or bouillon
1 teaspoon ground cumin
1 tablespoon freshly ground black pepper
1 small yellow onion, finely diced
One 6-ounce can tomato paste

Steps:

Combine the ground beef, chili powder, garlic, hot sauce, seasoning salt, beef base, cumin, pepper, onion and 1 cup water in a heavy-bottomed 4-quart stockpot and mix well. Cook the chili over medium-high heat until the ground beef is cooked, about 30 minutes. Whisk in the tomato paste, making sure to blend it into the chili well. Simmer until thickened and the tomato flavor is incorporated, about 5 minutes. Turn off the heat and serve over burgers!