Ingredients
  • 2 tablespoons fine sugar
  • 3 tablespoons cider vinegar
  • 3 tablespoons vegetable oil, divided
  • 1 teaspoon celery salt
  • 1 small carrot, grated
  • 2 cups grated or shredded cabbage
  • 1 pound ground beef or turkey
  • Salt and pepper
  • 1/4 cup grated onion
  • 2 cloves garlic, grated or pasted
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon green or red chili powder, such as Gebhart’s
  • 2 4-ounce cans green chilies, drained
  • 1/2 cup loosely packed cilantro, chopped
  • 4 slices Monterey Jack or white American cheese
  • 4 slices Pepper Jack cheese
  • 4 brioche rolls, split and toasted
  • Yellow mustard, for serving
  • Chopped raw onion, for serving
Preparation

In a mixing bowl, whisk together sugar, vinegar, 2 tablespoons oil and celery salt. Add carrot and cabbage; toss to combine. 
 
Mix meat with salt, pepper, onion, garlic, cumin, chili powder, green chilies and cilantro. Form into 4 patties that are thinner at center and thicker at edges for even cooking. 

 
Heat a skillet over medium-high heat with remaining tablespoon of vegetable oil. Cook patties 8 minutes, turning occasionally. Melt a slice of each of the 2 cheeses over each patty in last 2 minutes of cooking time. 
 
Serve patties on toasted rolls topped with slaw, some yellow mustard and raw onions.