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White Cheddar Cheeseburgers

with Tangy Cabbage Slaw

Great for Grilling
  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 870 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Rings of tender, sweet soy-glazed onion make for the perfect topper for our juicy cheeseburgers—which you can also make on the grill!

Get Cooking
fresh
ingredients
White Cheddar Cheeseburgers with Tangy Cabbage Slaw
Title
  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • ½ lb Cabbage
  • 1 Sweet Onion
  • 1 clove Garlic
  • 6 oz Carrots
  • ¼ cup Panko Breadcrumbs
  • 4 oz White Cheddar Cheese
  • 2 Tbsps Pickled Peruvian Peppers
  • ¼ cup Mayonnaise
  • 1 Tbsp Mirin
  • 1 Tbsp Rice Vinegar
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Vegetarian Ponzu Sauce
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450 to 500°F. 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

Make the slaw:
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.

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. Add the sliced onion in an even layer, keeping the layers intact. Season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Flip and add the soy glaze-water 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. Rinse and wipe out the pan. Cover with foil to keep warm.
GRILL: Place the sliced onion in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. 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.

Form & cook the patties:
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: Grill the patties 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.



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!



Tips from Home Chefs

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Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450 to 500°F. 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. Add the sliced onion in an even layer, keeping the layers intact. Season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Flip and add the soy glaze-water 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. Rinse and wipe out the pan. Cover with foil to keep warm.
GRILL: Place the sliced onion in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. 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: Grill the patties 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!