Classic Burgers with Cheese, Chipotle Ketchup, Horseradish Mustard and Russian Dressing Slaw Recipe

Classic Cheeseburgers with Chipotle Ketchup, Horseradish Mustard, and Russian Slaw

• Difficulty: Intermediate
• Servings: 4
• Nutritional Information Per Serving:
  • Calories: 1240
  • Total Fat: 74 g
  • Saturated Fat: 19 g
  • Carbohydrates: 92 g
  • Dietary Fiber: 11 g
  • Sugar: 26 g
  • Protein: 61 g
  • Cholesterol: 173 mg
  • Sodium: 2545 mg
• Total Time: 1 hr 10 min
• Active Time: 40 min

Russian Slaw

• 1/4 cup ketchup
• 1/4 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon celery seeds
• 1 teaspoon hot smoked paprika
• Kosher salt and freshly ground black pepper
• 1/2 head green cabbage, finely shredded
• 1 medium carrot, peeled and shredded
• 6 green onions, only green and pale green sections, thinly sliced
• 3 tablespoons grated Spanish onion

Chipotle Ketchup

• 1 cup ketchup
• 2 tablespoons chipotles in adobo, pureed

Horseradish Mustard

• 1 cup Dijon mustard
• 1/4 cup prepared horseradish, drained

Burgers

• 1 pound ground chuck (80% lean) or ground turkey (blend white/dark meat)
• Canola oil for brushing
• Kosher salt and freshly ground black pepper
• 8 slices American, cheddar, Monterey Jack, pepper Jack, or Swiss cheese
• 4 burger buns
• 8 ounces potato chips (optional)

Instructions

1. Make the Russian Slaw: In a bowl, whisk together the ketchup, mayonnaise, red wine vinegar, celery seeds, and smoked paprika, then season with salt and pepper to taste. In a larger bowl, combine the shredded cabbage, carrot, sliced green onions, and grated Spanish onion. Season the vegetables lightly with salt and pepper, toss, then add the dressing and toss until evenly coated. Cover and chill at least 30 minutes (up to 8 hours) before serving.
2. Prepare Chipotle Ketchup: Stir the pureed chipotles into the ketchup in a small bowl until smooth.
3. Prepare Horseradish Mustard: Whisk together the Dijon mustard and drained prepared horseradish until fully combined.
4. Cook the Burgers: Heat a charcoal or gas grill to high. Gently shape the meat into four patties about 3/4-inch thick, pressing a slight depression in the center of each. Brush both sides with canola oil and season generously with kosher salt and freshly ground black pepper.
5. Grill: Grill the patties until browned and crisp at the edgesabout 3 minutes per side for beef and closer to 5 minutes per side for turkey. After flipping, cook another 45 minutes (longer for turkey); aim for medium on beef. During the final minute, top each patty with 2 slices of cheese and close the lid to melt.
6. Build the Burgers: Transfer the patties to a plate. Optionally toast the cut sides of the buns on the grill for about 15 seconds. Place each patty on the bottom bun, add chipotle ketchup, a swirl of horseradish mustard, a generous spoonful of Russian slaw, and, if desired, a handful of potato chips for crunch. Finish with the top bun and serve immediately.