Slaw Burgers

Slaw Burgers
Miracle Whip

Kick your barbeque standards up a notch with this one-of-a-kind creamy blend of sweet and tangy that can’t go unnoticed. Celebrate summer with a side of awesome served a whole new way. With the bold, tangy flavors, be proud to show guests how you break the rules of slaw by taking it from the side of the plate to the top – the top of the burger, that is. 

8
Servings
265
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  lean ground beef
  • 2  Teaspoons  Garlic powder
  • 3/4  Cups  mayonnaise, such as Miracle Whip Dressing
  • 14  Ounces  coleslaw blend
  • 8  Ounces  crushed pineapple in juice, drained
  • 2  Teaspoons  sriracha sauce (hot chili sauce)
  • 1/4  Cup  red onion, thinly sliced
  • hamburger buns

Directions

Preheat a charcoal or gas grill to high.

Mix meat, garlic powder, and 1/4 cup dressing just until blended; shape into 8 (1/2-inch-thick) patties. Grill 5 to 6 min. on each side or until cooked through.

In a bowl, combine remaining dressing with all remaining ingredients except buns.

Place the burgers on the hamburger buns and top with the slaw.

Nutritional Facts

Total Fat
8g
11%
Sugar
11g
12%
Saturated Fat
3g
13%
Cholesterol
98mg
33%
Carbohydrate, by difference
15g
12%
Protein
30g
65%
Vitamin A, RAE
42µg
6%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
34µg
38%
Calcium, Ca
32mg
3%
Choline, total
99mg
23%
Fiber, total dietary
2g
8%
Folate, total
10µg
3%
Iron, Fe
4mg
22%
Magnesium, Mg
37mg
12%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
274mg
39%
Selenium, Se
25µg
45%
Sodium, Na
371mg
25%
Water
160g
6%
Zinc, Zn
8mg
100%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.