How to make the best burgers | grass-fed hamburgers with coleslaw and Cajun Mayo

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This burger is not only delicious, it’s also super healthy and packed full of lean protein and omega-3 fatty acids, both of which are linked to health benefits. Don’t forget to dress your burger up with cajun Mayo, vine ripened tomatoes, and creamy coleslaw for the best beef burger you’ve ever had!

the best burger with cajun mayo and homemade coleslaw

The story ..

A couple years ago my husband started to get extra creative with grilling burgers and our friends and family request them everytime. He’s perfected the recipe and I am so excited to share it with you! Standard burgers are all about the meat patty, these .. they go a step farther. Dave adds toasted bread crumbs, pasture raised egg, garlic, and other spices that take an ordinary burger to one that is so juicy and delicious that your guests will need extra napkins while eating!

How to grill the perfect burger

  1. Start with a clean grill. It’s recommended that you scrub your grill with a brush like this one to remove built up residue. Next, oil the the grill with a paper towel that’s been dipped in oil. You can use grilling tongs to rub the oil over the surface if you’d like.
  2. Use a 50/50 or 30/70 blend. Depending on what type of burger you are craving, shop accordingly. We use a 50/50 blend, turkey and buffalo or beef, or try a ground chuck and sirloin mix. Our preference is to choose grass-fed organic beef when possible.
  3. Don’t overmix your meat. Once you remove the meat from the refrigerator, work quickly while the beef is cold to mix your desired meats. Add breadcrumbs and seasonings and gently mix in. Form your patties and then refrigerate until you are ready to grill.
  4. Burger size. The meat patties will shrink while on the grill so for that reason, make sure the patty extends about an inch thick at the edges and 1-inch larger than the bun. This will assure the perfect fit.
  5. Temperature control. If you are using a gas grill, preheat to about 450 degrees before adding the patties. For charcoal investing in a chimney starter. This is a box with holes in it. You will crumple up paper in the bottom and set the coles on top. It will take about 20 minutes prior to being grill-ready.
  6. Chop up your cabbage and make a batch of coleslaw to use as a condiment. So yummy!
Creamy Coleslaw

For sides, try my grilled corn recipe and simple salad with maple vinaigrette!

Q & A

How long should I grill my burgers?

  • Rare burgers, cook for 4 minutes total (125°F)
  • Medium-rare burgers, cook for 5 minutes total (135°F)
  • Medium burgers, cook for 6 to 7 minutes total (145°F)
  • Well-done burgers, cook for 8 to 9 minutes total (160 °F)

Why do my burgers stick to the grill? The likely reason for sticking is that the temperature was too low you added the burger, and/or there was no enough oil on the grill to keep the meat from sticking.

What utensils do I need to grill? Long-handled tongs, spatula, and a stiff wire brush for cleaning the grill grate are your essentials. You can also invest in metal skewers for kabobs, and a grill basket for small, delicate foods. A meat thermometer is also helpful.

Ingredients to have on hand to make your burgers

  • salt & pepper
  • onion powder
  • fresh or dried dill
  • chili powder
  • 1 egg
  • 2 slices of sourdough bread for bread crumbs
  • 2 pounds of grass-beef, turkey, or buffalo
  • Coleslaw (recipe)
  • Cajun Mayo

The best burger with coleslaw and Cajun Mayo

Serving Size:
Makes 8 medium sized burgers
Time:
30 minutes
Difficulty:
Easy

Ingredients

  • 2 pounds of beef: I like to use a mixture of ground turkey and grass-fed organic beef
  • 2 teaspoons of salt and a few grounds of pepper (salt to taste)
  • 2 cloves of crushed garlic
  • 1/2 diced onion
  • 1/2 teaspoon dill
  • 1/4 teaspoon chili powder
  • 1 egg
  • 2 slices sourdough bread, toasted and made into bread crumbs
  • hamburger buns
  • ketchup
  • tomato
  • coleslaw optional (recipe here)
  • Cajun mayonnaise (recipe follows)

Directions

  1. Prepare Cajun Mayo first: In a small bowl, combine 2/3 cup mayo with 3 teaspoons of cajun seasoning and the juice of one lime. Mix and refrigerate until ready to use.
  2. Combine meat in a large bowl and mix gently
  3. Crack your egg into a seperate bowl and whip up slightly with a fork. Add to your meat mixture and mix until incorporated.
  4. Sprinkle salt and pepper over the meat mixture along with crush garlic, diced onion, dill, chili powder. Add breadcrumbs and stir. Be careful not to over mix or ‘handle’ the meat.
  5. Prepare 8 patties for average size buns and grill to desired taste.
  6. Add a swipe of Cajun mayo and whatever additional condiments you’d like. For additional sides, try grilled corn or my simple green salad with maple vinaigrette.

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3 Comments

  1. Hi Leslie, these burgers and coleslaw sound amazing! We don’t eat a lot of red meat around here but when we do it is usually a grass fed burger. (Ina Garten’s recipe) I bought a Thermapen a couple years ago and don’t know how I lived without one for so long.
    Hope your house plans are moving along!
    Linda

    1. Hi Linda! The burger is very good :) I’ll have to check out Ina’s recipe. House plans are moving along. We are closing Friday and will visit our new home that evening. Because of all the upgrades, we will stay in our existing home for a few weeks in hopes of getting a jumpstart on demo, paint, and wood flooring installation. Exciting but also a bit stressful. Enjoy your day. Leslie

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