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 4 lb. + 8 oz. 2 qt.
A.1. Thick & Hearty Steak Sauce 1 lb. + 14 oz. 1 qt.
Dry Rub
paprika 3 oz. 3/4 cup
ground cumin 1 oz. 1/4 cup
garlic powder 1 oz. 1/4 cup
brown sugar, packed 1 oz. 1/4 cup
salt 1/2 oz. 2 Tbsp.
black pepper - 1 Tbsp.
green cabbage, finely shredded 1 lb. + 8 oz. 1-1/2 qt.
red cabbage, finely shredded 6 oz. 2-1/4 cups
fennel, shaved 6 oz. 2-1/4 cups
red onion, minced 3 oz. 3/4 cup
carrots, shredded 3 oz. 3/4 cup
KRAFT Slaw Dressing 6 oz. 3/4 cup
HEINZ Apple Cider Vinegar 4 fl oz 1/2 cup
caraway seed - 1 Tbsp.
kaiser roll, split - 24 each
unsalted butter, melted 12 oz. 1-1/2 cups
beef patties (80/20), 8 oz. each 12 lb. 24 each
sliced dill pickle 1 lb. + 2 oz. 144 slices
crispy onion straws - 1-1/2 qt.


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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