White Cheddar Cheeseburgers with Tangy Cabbage Slaw
Great for Grilling

White Cheddar Cheeseburgers

with Tangy Cabbage Slaw

45 MIN
4 Servings
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From the Test Kitchen

Tender rings of sweet soy-glazed onion are the perfect topper for these juicy cheeseburgers, which you can also make entirely on the grill. We’re rounding it out with an Asian-inspired take on classic slaw: cabbage and pickled peppers tossed with citrusy ponzu, rice vinegar, and sweet mirin.
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  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
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fresh
ingredients
White Cheddar Cheeseburgers with Tangy Cabbage Slaw
Title

White Cheddar Cheeseburgers

Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450- 500°F. Oil the grill grates. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice. Peel the carrots; grate on the large side of the box grater. Combine in a large bowl. Peel the onion; cut into 1/4-inch-thick rounds, keeping the layers intact. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the cheese. Halve the buns. 

2 Make the slaw:

To the bowl of prepared cabbage and carrots, add the peppers, vinegar, ponzu sauce, and mirin. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally. Season with salt and pepper to taste. 

Make the slaw:
Cook & glaze the onion:
3 Cook & glaze the onion:

STOVE: In a bowl, combine the soy glaze and 1/3 cup of water. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Keeping them intact, add the onion rounds; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Flip and add the soy glaze mixture (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the onion, 3 to 4 minutes, or until softened and coated. Turn off the heat. Transfer to a plate; top with any glaze from the pan. Cover with foil to keep warm. Rinse and wipe out the pan.
GRILL: Place the onion rounds in a bowl. Drizzle with olive oil and season with salt and pepper; gently turn to coat, keeping the layers intact. Grill 8 to 9 minutes per side, or until browned and softened. Transfer to a bowl; add the soy glaze. Stir to coat and separate the layers. Cover with foil to keep warm.

4 Form & cook the patties:

In a medium bowl, combine the beef, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate. 

STOVE: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced cheese. Loosely cover with foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
GRILL: Lightly oil the patties. Grill 6 to 7 minutes on the first side, or until browned. Flip and grill 4 minutes. Evenly top with the sliced cheese. Grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.



Form & cook the patties:
Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

STOVE: Add a drizzle of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the buns, cut side down; toast  30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Assemble the burgers using the toasted buns, mayonnaise, cooked patties, and glazed onion (you may have extra onion). Serve the burgers with the slaw on the side. Enjoy!

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