When thinking about this recipe I wanted to try and find a way to combine Gold’s Ketchup with horseradish with a burger in a different way. I found out that in Lexington, NC they make a slaw with a spicy ketchup and I knew what I wanted to do. I like that the slaw has no mayo and can be kept pretty low calorie, it also doubles as a burger topping and condiment in one. You really don’t need anything else to top your burger. I happen to have ground veal, but any ground meat will work.
- Cook Time
- Prep Time
- 8 sliders ServingsServings
- 1 pound ground veal
- 1 green onion minced
- 1/2 tsp garlic powder
- 2-3 tbsp Gold’s Steak Sauce
- salt & pepper
- 4 cups shredded cabbage (about 1 lb.)
- 4 Tbsp. Gold’s Ketchup with Horseradish
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. light brown sugar
- 1 tsp. paprika
- 1/2 tsp. salt
- 1 tsp. yellow mustard
- 1/4 tsp. Hot sauce, like Tabasco or Sriracha
- 8 Slider buns
- Caramelized Onions optional
Make the Coleslaw
Combine all ingredients in a large mixing bowl. Stir well to combine. For best flavor, allow to chill for a few hours or overnight.
Make the Burger Patties
Combine ground meat, minced green onion, garlic powder, black pepper and Gold’s Steak sauce. Loosely shape burger patties to fit your buns and lay out on a plate. Heat a frying pan or grill pan over medium high heat. Place patties in the hot pan, don't overcrowd. Cook about 5 minutes per side, use thermometer to test for desired temperature.
If desired, make the Caramelized Onions
Slice a large onion and place in a pan with a teaspoon of oil on medium low heat. Let the onions cook for about 30 minutes, stirring every so often.
Build the BBQ Burger Slider
Toast buns lightly. Place burger on the bun, top with red slaw, if desired you can add more ketchup. Top with onions and the top of the bun. Enjoy.