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Burgers with Quick Red Cabbage Slaw and Sirracha Lime Mayo


Servings 4

Ingredients

For the Slaw

  • 1/2 head of red cabbage, finely shredded
  • 1/3 cup water
  • 3 TBSP Rice Vinegar
  • 2 TBSP sugar

For the Burgers

  • 4 oz Baby Bella Mushrooms, finely diced
  • 1 lb ground chuck (80/20)
  • 1 small shallot, finely diced
  • 1 TSP salt
  • 1/2 TSP fresh ground pepper

For the Mayo

  • 1/3 cup Mayo (I use Canola Mayo but any will do)
  • 1 tsp Sriracha (or more to taste)
  • juice of 1/2 a small lime

4 Good quality hamburger buns (I try to shy away from the whole 'oh get a good quality' nonsense so as not to be too fancy, but these really do need a good solid bun to hold up to the mess.

Instructions

For the Slaw

  1. Shred the cabbage and place in a medium bowl 

  2. In a small saucepan, combine the water, vinegar and sugar and bring just to boil, stirring to dissolve the sugar.

  3. Pour the liquid over the cabbage and let rest for at least 10 minutes, stirring occasionally. 

For the Burgers

  1. Combine mushrooms, ground chuck, shallots, salt and pepper in a large bowl. Mix well. Use your hands. Don't be afraid to get dirty. Cooking is the most fun when it's messy. 

  2. Form 4 equal patties, pressing your thumb into the center of each, making a small indentation. This helps to keep the meat from puffing up while cooking.

  3. Cook using preferred method (grill or skillet) to desired degree of doneness. 

For the Mayo

  1. In a small bowl, mix the mayo, Sriracha, and lime juice, adding more Sriracha to taste.

To Combine

  1. Lightly toast the buns

  2. Divide the slaw and place on the bottom of each bun, topping with a patty and as much of the mayo as desired. 

Recipe Notes

This is a messy, get your fingers dirty and lick off the mess burger. Be sure to have plenty of napkins handy.

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