bbq
burgers
dinner
lunch
pickles
ranch
sirloin
slaw
main dish
sauces
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

BBQ-Dipped Burgers with Ranch Slaw

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

How to Make Spanakopipasta | Rachael Ray

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Ingredients

For the Ranch Slaw
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 2 tablespoons super-fine sugar
  • 3 tablespoons grated onion
  • Juice of 1/2 lemon
  • 2 tablespoons white vinegar
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • 2 tablespoons each finely chopped dill, chives and parsley
  • 1/2 pound white cabbage, thinly shredded
For the Barbecue Sauce
  • 2 tablespoons butter
  • 1/2 onion, finely chopped
  • 2 large cloves garlic, finely chopped or grated
  • 2 tablespoons tomato paste
  • 2 tablespoons puréed chipotle in adobo
  • 1 cup beef stock
  • 1 tablespoon Worcestershire
  • 1 tablespoon Tamari/soy sauce
  • 2 scant tablespoons light brown sugar
For the Burgers
  • 1 1/2 pounds 80% lean ground sirloin
  • Kosher salt and coarse black pepper
  • Vegetable or olive oil, for drizzling
  • 4 soft burger rolls with sesame seeds
  • Sliced bread-and-butter or dill pickle chips
  • 1/2 small white onion, finely chopped

Yield

Serves: 4 servings

Preparation

For the slaw, whisk up dressing in a large bowl, add cabbage and toss to coat. Chill until ready to serve.
 
For the sauce, heat a skillet over medium heat, melt butter and add onions, garlic, salt and pepper. Soften 6-7 minutes then add chipotle purée and tomato paste. Stir a minute and add stock, Worcestershire, Tamari and sugar. Bring to a bubble then reduce to low simmer.

 
Heat a cast-iron griddle or skillet over medium to medium-high heat.
 
Make 4 patties that thinner at the centers than edges for even cooking. Season patties liberally with salt and pepper.
 
Add a drizzle of oil to the griddle or skillet, and cook patties about 8 minutes, turning occasionally.
 
Arrange bun bottoms on a platter or plates and top with pickles and onions.
 
Turn burger patties in the barbecue sauce to coat then place on buns, top with slaw and set bun tops in place.



MORE:

Nine-Layer BBQ Chicken Burrito

Grant’s BBQ-in-Minutes Sandwich

Paprika BBQ Pulled Chicken Sandwiches