Burger Cabbage and Celeriac Coleslaw

By maredan

Ingredients

• Anthony's World's Best Burger
• 1/2 * 1/2 Vidalia onion, grated
• 2 * 2 tablespoons bread crumbs
• 1 * 1 tablespoon Worcestershire Sauce
• 1 * 1 tablespoon freshly ground black pepper
• 1 1/2 * 1 1/2 tablespoons salt
• 1 * 1 teaspoon garlic powder
• 2 * 2 pounds ground sirloin
• 4 * 4 hamburger buns
• 1/4 * 1/4 cup olive oil
• * Homemade BBQ Sauce (see recipe below)
• * coleslaw (see recipe below)
• 4 * 4 slices aged cheddar cheese
• BBQ Sauce
• 1 * 1 large Vidalia onion, cut into large slices
• 1 * 1 head of garlic
• 1 * 1 tablespoon vegetable oil
• 1 * 1 cup cider vinegar
• 3 * 3 bay leaves
• 1/2 * 1/2 cinnamon stick
• 1 1/2 * 1 1/2 cups ketchup
• 1/4 * 1/4 cup bourbon, plus a splash to finish sauce
• 2 * 2 tablespoons chipotle peppers, in adobo sauce
• 2 * 2 tablespoons molasses
• 2 * 2 tablespoons worcestershire sauce
• 1/2 * 1/2 cup brown sugar
• 1 * 1 teaspoon ground cumin
• 1 * 1 teaspoon ground coriander
• 1 * 1 teaspoon smoked paprika
• * salt and pepper, to taste
• Cabbage and Celeriac Coleslaw
• 1/2 * 1/2 head celeriac, peeled and cut into thin strips (julienned)
• 1/4 * 1/4 head cabbage, core removed, thinly sliced (julienned)
• 1 1/2 * 1 1/2 tablespoons kosher salt
• 1/2 * 1/2 small red onion, thinly sliced
• 1/4 * 1/4 cup mayonnaise
• 2 * 2 tablespoons cider vinegar
• 1 * 1 tablespoon grainy mustard
• 1 * 1 teaspoon ground cumin
• * chopped cilantro for garnish
• * salt and pepper, to taste
• French Fries
• 4 * 4 large Yukon gold potatoes cut into 3/4 inch slices
• * oil for frying
• * salt
• Gravy
• 4 * 4 slices double smoked bacon, diced
• 1/2 * 1/2 small onion, diced
• 1/4 * 1/4 cup all-purpose flour
• 1/4 * 1/4 cup white wine
• 1 * 1 teaspoon Worcestershire sauce
• 3 * 3 cups beef stock
• * freshly ground black pepper, to taste
• Assembly
• 1 * 1 cup cheese curds
• 2 * 2 tablespoons chopped fresh thyme
• * coarse salt

Details

Servings 4

Preparation

Step 1

Directions
Anthony's World's Best Burger

1. In a large bowl, mix first 7 ingredients. Form beef mixture into 4 patties and place on a baking tray. Brush both sides of hamburger buns with olive oil.
2. Spray grill rack with non-stick spray and prepare barbeque (medium-high heat). Grill burgers until lightly charred and cooked to desired doneness, about 6-8 minutes per side for medium-well. Grill buns, cut side down, about 2 minutes, or until golden.
3. To assemble burger, spread BBQ sauce on both sides of bun. Top with hamburger patty, coleslaw, and cheddar cheese. Serve with Poutine.

BBQ Sauce

1. Preheat oven to 400 F.
2. Slice 1/2 inch off the top of the garlic. Place Vidalia onion slices and head of garlic (cut side up) on separate pieces of tinfoil. Drizzle each with olive oil, salt and pepper and wrap tightly.
3. Bake in preheated oven for 30-40 minutes, or until tender. Remove from oven, let cool and squeeze out garlic cloves. Discard skin. Maintain oven temperature.
4. Meanwhile, in a medium ovenproof saucepan, simmer cider vinegar with bay leaves and cinnamon stick until liquid has reduced by half, 7-8 minutes. Remove bay leaves and cinnamon.
5. Add ketchup, bourbon, chipotle peppers, molasses and Worcestershire sauce to reduced cider vinegar. Stir to combine.
6. Add brown sugar, cumin, coriander, pepper, and paprika. Stir to combine. Add reserved roasted garlic and onions. Puree with a hand blender until smooth.
7. Transfer mixture to preheated oven, and let sauce reduce 20-30 minutes, or until slightly charred around edges.
8. Remove from oven and season with salt, pepper and a splash of bourbon.

Cabbage and Celeriac Coleslaw

1. In a large bowl, toss celeriac and cabbage with salt. Let stand 10-15 minutes, and then rinse and drain. In a small bowl, soak red onions in water for 10 minutes, and drain.
2. In a large bowl, toss celeriac, cabbage and red onion.
3. In a small bowl, mix mayonnaise, cider vinegar, grainy mustard, and cumin
4. Add dressing to coleslaw and toss to combine. Garnish with fresh cilantro and season with salt and pepper.

French Fries

1. For the French fries, place the potatoes in a large pot. Fill with cold water, covering the potatoes by 1 inch. Bring water up to a gentle simmer over medium heat and cook 3-5 minutes, or until tender. Drain potatoes and dry completely.
2. In a large pot, heat oil to 375 F. Submerge half of the potatoes into oil, and cook until golden brown, 4-5 minutes. Drain on paper towel and sprinkle with salt. Keep fries in warm oven while frying the next batch.

Gravy

1. For the gravy, sauté bacon in a medium saucepan, 8-10 minutes, or until golden and crispy. Remove bacon leaving reserved bacon fat in pan. Add onion and sweat for 2-3 minutes, or until translucent. Add flour, and whisk to combine, about 2-3 minutes. Add white wine and Worcestershire sauce to deglaze pan.
2. Add stock and pepper and cook 3-4 minutes, or until gravy has thickened.

Assembly

1. Preheat oven to 400 F. To assemble, divide fries among 4 ovenproof dishes. Sprinkle with cheese curds and drizzle with gravy. Place in preheated oven until cheese is starting to melt, about 2 minutes. Remove from oven and sprinkle with reserved bacon, fresh thyme and coarse salt.