Ingredients
3/4 c. mayonnaise
1/2 small white onion
1 tbsp. sugar
2 tsp. celery seed
3 tbsp. apple cider vinegar
1 small head of cabbage
1 large carrot
kosher salt
Freshly ground black pepper
1 tbsp. ancho chile powder
2 tsp. sweet Spanish paprika
1 tsp. dry mustard powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
1/2 tsp. chile de arbol powder
1 1/2 lb. ground chuck (80 percent lean)
1 1/2 tbsp. canola oil
Barbecue sauce
4 Hamburger buns
dill pickles
Preparation
Step 1To make the coleslaw: Whisk together the mayonnaise, onion, sugar, celery seed, and vinegar in a large bowl. Add the cabbage and carrot, season with salt and pepper, and stir to combine. Let sit for at least 15 minutes and up for 1 hour before serving.Step 2To make the burgers: Whisk together the ancho powder, paprika, dried mustard powder, cumin, coriander, oregano, salt, black pepper, and chile de arbol powder in a small bowl.Step 3Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with spice mixture.Step 4Cook the burgers, using the canola oil and brushing with some of the barbecue sauce after you flip them.Step 5Place the burgers on the bun bottoms and spoon more barbecue sauce on top. Top each one with some of the coleslaw and a few pickles. Cover with the bun tops and serve immediately.
