As we head into Labor Day weekend, we all have some reasons to be bittersweet. The summer ending is bound to be a little bit sad, as we bid adieu to extra-long days of sunshine, warmer temperatures, cookouts and backyard barbecues, possibly more free time and relaxation than usual, and quality family time if you have little ones.
Those of you that do entertain spawn over the summer months, are probably eagerly anticipating the return to school (or overjoyed that they are already gone!) And there are the many joys of autumn to look forward to as well, pumpkin-pie everything, leaves changing colors, brisk nights and cooler days, and many fun holidays.
As summer winds to a close, perhaps you are going to celebrate with a little outdoor grilling? I know I plan to! (Though for this or any burger recipe, you can also cook the patties inside in a frying pan or broil in the oven. In case the desire for grilling hits mid-December).
For this burger, we went all-in, with a double-wide bun to accomodate two patties, as well as loads of yummy toppings and my fabulous creamy chile coleslaw! But feel free to top it however you want, and say sayonara to summer in style. This recipe makes 1 double-burger, and could be split into two singles.
- 1 large hoagie-style bun
- 2 burger patties (frozen, fresh, or homemade)
- 2 slices cheese of choice
- 3-4 tbsp coleslaw
- 1 large roma or 1 small beefsteak tomato
- 3-4 slices of pickle
Step 1: Clean & spray your grill with nonstick cooking oil.
Step 2: Set the grill to medium heat, and cook burgers 3-4 minutes each side, until desired done-ness. (The tougher the burger feels when you poke it, the more done it is. Medium is about the feeling of your thumb muscle when lightly closing your fist)
Step 3: Top patties with the cheese in the last 1 minute of cooking to melt it on. I used white American, but feel free to use whatever you like, or no cheese at all.
Step 4: Put the patties on the bun, smear the coleslaw on the opposite side. Layer on other toppings.
Step 5: Quickly flip the two sides together, trying not to lose all the slaw in the transaction. Smush it all together.
Step 6: Nom it! These guys came out absolutely perfectly, the creamy yet tangy slaw was a perfect addition, along with the fresh tomato slices right out of the garden (ya’ll know its the height of tomato season!) and salty pickles.
Other topping ideas include: hummus, salsa, guacamole, crushed potato chips, onion rings, lettuce, and classic condiments like ketchup, mustard, and mayo.
Happy Labor Day weekend!