These burgers are so quick and easy and keep the mess to a minimum, and the pineapple slaw comes together in just a few minutes (thanks to packaged coleslaw mix), but they’re kind of insanely good, especially the slaw–I kept snacking on it while I was waiting for the burgers to be done.
For the burgers, you’re going to need lean ground beef (I used ground sirloin, which is about 90% lean–I wouldn’t go much leaner than that or the burgers will fall apart), garlic powder, and Miracle Whip.
Preheat grill to medium heat.
Gently combine meat, garlic powder
and 1/4 cup dressing
until just mixed; shape into 8 (1/2-inch-thick) patties. Use your thumb to indent each patty to help the burgers maintain their shape.
Grill 5 to 6 min. on each side or until done (160ºF).
While the burgers are cooking, in a large bowl, toss together the coleslaw mix, pineapple,
onions
(and cilantro, if desired). In a small bowl, whisk together the remaining dressing and the sriracha sauce (and lime juice, if desired).
Add the dressing to the coleslaw mix and toss to combine. Season to taste.
During the last few minutes of cooking, brush the buns with butter or extra-virgin olive oil and place them on the grill, cut-side-down on. Grill the buns for about 1 minute or until toasted. Remove the buns and burgers from heat. Place the burgers in the buns, top with the slaw, and serve immediately. Makes 8 burgers.
Pineapple Slaw Burgers
Ingredients
- 2 pounds lean ground beef I used ground sirloin
- 2 teaspoons garlic powder
- 3/4 cup Miracle Whip divided
- 1 14- ounce package coleslaw mix
- 1 8- ounce can crushed pineapple drained
- 1/4 cup thinly sliced red onions
- 2 teaspoons Sriracha sauce
- 8 hamburger buns
- Optional: 2 tablespoons chopped fresh cilantro
- *I also used 2 tablespoons of freshly squeezed lime juice
Instructions
- Preheat grill to medium heat.
- Gently combine meat, garlic powder and 1/4 cup dressing just until blended; shape into 8 (1/2-inch-thick) patties. Use your thumb to indent each patty to help the burgers maintain their shape. Grill 5 to 6 minutes on each side or until done (160ºF).
- While the burgers are cooking, in a large bowl, toss together the coleslaw mix, pineapple, onions (and cilantro, if desired). In a small bowl, whisk together the remaining dressing and the sriracha sauce (and lime juice, if desired). Add the dressing to the coleslaw mix and toss to combine. Season to taste.
- During the last few minutes of cooking, brush the buns with butter or extra-virgin olive oil and place them on the grill, cut-side-down on. Grill the buns for about 1 minute or until toasted. Remove the buns and burgers from heat. Place the burgers in the buns, top with the slaw, and serve immediately.
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Questions & Reviews
Congratulations!!!! I thought my younger son was a picky eater in the growing up years. I have since found out—-NOT. You wonder where did these preferences come from? Even taking in consideration the number of tastes buds and how the different areas of the mouth and tongue taste different aspects like sour and sweet. So someone may have a lot of taste buds in the sour area and very few in the sweet area. But even so ???? Again congrats, especially on a food that is easily found.
you’ve done it again! these look super good!
So making these! You guys are the best 🙂 I too frown at my salad when I knew in my heart I should have had the burger…especially when someone else at the table does and it looks too dang good!
I’ve never heard of the thumbprint trick. We’ll have to try it. And we have a bunch of beef we are trying to use up before we move so this will be a great way to do it.
I can’t stand miracle whip. Could I sub mayo instead?
Yep, absolutely! Definitely adjust the salt to taste, too.
Oh I am adding this to this weeks menu plan. Replacing a meal I wasn’t crazy about with this. I wish I could eat it right now!