Summer just isn’t complete without a good burger—and grilling it out yourself is a must to enjoy the gorgeous weather. Ashley and Kelsey Berset, two of the owners at Excelsior’s The Suburban, known for its interesting burger toppings, share one of their favorite recipes for at-home grilling success.
The Suburban’s Picnic Burger + Creamy Coleslaw
Makes five 6 oz. burgers
Creamy Coleslaw (make first):
- ½ cabbage, finely chopped
- ½ cup grated carrot
- ½ Tbsp. black pepper
- ½ Tbsp. celery salt
- 3 Tbsp. sugar
- 1 cup mayonnaise
- 1 Tbsp. apple cider vinegar
Combine all ingredients and refrigerate.
Burgers:
- 2 lbs. quality ground beef (80/20 fat content preferred)
- Salt and pepper to taste
- 5 slices cheddar cheese
- 5 Tbsp. melted butter
- 5 hamburger buns
- 5 Tbsp. good barbecue sauce (Sweet Baby Ray’s recommended)
- 5 Tbsp. chopped dill pickles
- 1 recipe Creamy Coleslaw
Preheat grill to high heat.
Divide ground beef into five burger patties. Season on both sides with salt and pepper.
Grill burgers on one side of the grill to preferred doneness with the heat on high and the grill open.
While burgers cook on the first side, brush melted butter onto inside of burger buns. Turn down heat on one side of the grill to medium and toast buns.
About a minute before burgers are done, top with cheddar cheese. Close the grill to melt the cheese.
On bottom half of each bun, spread 1 tablespoon barbecue sauce. Top with 1 tablespoon chopped dill pickle. Place cheeseburger on bun. Top with scoop of Creamy Coleslaw and enjoy.
The Suburban
342 3rd St., Excelsior
952.283.1663
