Barbecue Glazed Char-Burger with Tangy Coleslaw

Barbecue Glazed Char-Burger with Tangy Coleslaw
24 servings, 1 burger and 2 oz. coleslaw each


Ingredients Weights Measures
KRAFT Original Barbecue Sauce - -
A.1. Thick & Hearty Steak Sauce - -
Dry Rub
paprika - -
ground cumin - -
garlic powder - -
brown sugar, packed - -
salt - -
black pepper - -
green cabbage, finely shredded - -
red cabbage, finely shredded - -
fennel, shaved - -
red onion, minced - -
carrots, shredded - -
KRAFT Slaw Dressing - -
HEINZ Apple Cider Vinegar - -
caraway seed - -
kaiser roll, split - -
unsalted butter, melted - -
beef patties (80/20), 8 oz. each - -
sliced dill pickle - -
crispy onion straws - -


SAUCE Cook steak sauce and barbecue sauce in saucepan until heated through, stirring occasionally. Hold over low heat.

DRY Rub Mix all ingredients.

COLESLAW Combine ingredients. Refrigerate until ready to use.

FOR each serving Brush cut sides of 1 roll with 2 Tbsp. butter; toast lightly on griddle.

RUB about 1 Tbsp. Dry Rub over each beef patty; cook on medium-high heat 6 min. on each side or to medium (160ºF) or desired doneness. Brush all sides of cooked patty with Sauce; place under salamander on sizzle plate for 30 to 60 seconds or until sauce is caramelized.

COVER bottom half of roll with 2 oz. (1/2 cup) Coleslaw, about 6 pickle slices, burger, 1/4 cup onion straws and top of roll.

Kraft Kitchens Tips

Serving Suggestion
Serve with fresh fried potato chips.
Substitute A.1. Original Sauce.
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