Tag Archives: burgers

Double Burger with Creamy Chili Coleslaw


Happy September!

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!


Elk burgers — new food for July

As July’s food item I’ve never tried, Elk nominated itself by being present at a farmer’s market I attended during 4th of July weekend. It sounded delicious and was only $10 a package from a local rancher, so I couldn’t resist. It was ground elk, so I’m sure I could have tried elk meatloaf or elk chili, but I had a hankerin for a good, juicy burger, so there you go. If you can’t or don’t want anything so fancy as elk, ground anything works for this plain ol classic burger recipe.
1 pound ground elk (any meat)
4 tbsp seasoning of choice: I used Weber’s burger seasonings that include onion, black pepper, garlic, etc.
Burger toppings

Step 1: Divide ground elk into 4 even patties of about 1/4 pound each. Mix 1 tbsp seasoning into each and mix well. Shape into patties with your hands, or a press if you’re fancy enough to have one.

Step 2: If you’re lucky enough to have a grill, light that bad boy up and cook em that way. If you do not, a regular frying pan works. Cook on medium heat for about 10 minutes, then flip. They’ll be nicely browned and sizzling. Cook the other side another 5-7 minutes. We like some pink inside so it took about 15 min total.

Step 3: Add your toppings. I love avocado but none was available. But we had the classics, so my elk burger included: sliced American cheese, lettuce, tomato, & ketchup.

My boyfriend the carnivore (“meat man”) had a double, and declared it one of the best burgers he’s ever had. Since I’d say that number is probably in the hundreds, I consider it a great compliment. Elk is salty and tender and delicious. It’s like beef, but different. Just try it sometime, and if you like beef I bet you’ll like this even better.

 What’s your favorite burger?

Kidney bean and quinoa burgers

Well, this one came from a combination of boredom, hunger and a determination to not go to the grocery store this week. I had half a can of kidney beans in the fridge, and some googling brought up this blog’s recipe: http://sweetbeetandgreenbean.net/2009/02/04/kidney-bean-and-quinoa-burgers/

So of course I made my own version of it.

1/2 cup kidney beans
1/2 cup quinoa
1/2 cup chicken stock
2 tbsp flour
1 tbsp olive oil
Garlic salt, burger seasoning, Nature’s Seasoning, and cumin

Step 1: Add the chicken stock to the quinoa and microwave for 10 minutes. Then add the rinsed and drained kidney beans, and microwaved another 10 minutes.

Step 2: Mash the beans and quinoa together, and add the spices, flour and olive oil.

Step 3: Put some oil in a frying pan, shape 4 patties from the mixture, and fry them for about 5 minutes per side, until golden brown.

Step 4: Drain the patties on a paper towel, and man they are delicious! 

You seriously need to try this. I put a patty on a slice of whole wheat bread with baby romaine and grilled bell peppers. Seriously, try it!