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Smoked Carolina Burger

35

15

Hickory

Carolina BBQ piled high on a burger. This smoky burger is topped with homemade chili and coleslaw for a meal you'll need to pull out the fork and knife for.

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Chili

  • 1 Pound lean ground beef

  • 2 Tablespoon chili powder

  • 1 Teaspoon paprika

  • 1 Teaspoon cumin

  • 1 Teaspoon dried oregano

  • 1 Teaspoon Brown sugar

  • 1/2 Teaspoon onion powder

  • 1/2 Teaspoon garlic powder

  • 1/2 Teaspoon Salt

  • 1/2 Teaspoon Black pepper

  • Cayenne, or red pepper flakes

  • 1 Cup beef stock

  • 1 Can (15 oz) crushed tomatoes

Burgers

  • 1 Teaspoon Traeger Prime Rib Rub

  • 1 1/2 Pound ground beef

main

  • 4 sesame seed burger buns, for serving

  • 4 Slices cheddar cheese

Coleslaw

  • 1/2 Cup Mayonnaise

  • 1/2 Cup sour cream

  • 1 Teaspoon Kosher salt

  • 1/2 Teaspoon Black pepper

  • 2 Teaspoon white vinegar

  • 1 Teaspoon celery seed

  • 1/2 green cabbage, shredded

  • 1/2 red cabbage, shredded

  • 2 carrots, shredded

  • 1

    Make the chili. Heat a Dutch oven over medium-high heat. Add the ground beef and cook until browned and cooked through.

    • 1 Pound lean ground beef

  • 2

    Add the chili powder, paprika, cumin, oregano, sugar, onion powder, garlic, powder, salt, pepper, cayenne, beef stock, and tomatoes, and bring to a boil. Reduce heat to medium-low and simmer until the liquid reduces and thickens, 20-30 minutes.

    • 2 Tablespoon chili powder

    • 1 Teaspoon paprika

    • 1 Teaspoon cumin

    • 1 Teaspoon dried oregano

    • 1 Teaspoon Brown sugar

    • 1/2 Teaspoon onion powder

    • 1/2 Teaspoon garlic powder

    • 1/2 Teaspoon Salt

    • 1/2 Teaspoon Black pepper

    • To Taste Cayenne, or red pepper flakes

    • 1 Cup beef stock

    • 1 Can (15 oz) crushed tomatoes

  • 3

    When ready to cook, set Traeger temperature to 450˚F and preheat, lid closed for 15 minutes. For optimal results, set to 450° if available.

    450 ˚F

  • 4

    Make the burgers. Divide the ground beef into four equal portions. Form into even patties and season with Traeger Prime Rib Rub.

    • 1 Teaspoon Traeger Prime Rib Rub

    • 1 1/2 Pound ground beef

  • 5

    Insert the probe horizontally into a burger patty. Place the burgers directly on the grill grates. Close the lid and cook for 6 minutes, then flip, and reduce the grill temp to 180˚F, using Super Smoke if available. Cook until the internal temperature reaches 140˚F, or desired doneness, 7 minutes.

    180 ˚F

    140 ˚F

  • 6

    In the last few minutes of cooking, add cheese to the burgers and place buns cut-side-down on the grill grates to toast.

    180 ˚F

    • 4 sesame seed burger buns, for serving

    • 4 Slices cheddar cheese

  • 7

    Make the coleslaw. In a medium bowl, combine the mayonnaise, sour cream, salt, pepper, vinegar, and celery seeds. Add the green and red cabbage, and carrots, and toss to combine.

    • 1/2 Cup Mayonnaise

    • 1/2 Cup sour cream

    • 1 Teaspoon Kosher salt

    • 1/2 Teaspoon Black pepper

    • 2 Teaspoon white vinegar

    • 1 Teaspoon celery seed

    • 1/2 green cabbage, shredded

    • 1/2 red cabbage, shredded

    • 2 carrots, shredded

  • 8

    Remove the burgers and buns from the grill. To assemble the burgers, top each patty with chili, and coleslaw as desired. Enjoy!

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