While there is nothing that will ever replace my beloved green salads, I have to tell you that I have been on a Cole Slaw kick lately. I’m not talking about the heavy mayo deli version, but a cool crisp olive oil based purple cabbage salad that can be twisted and turned in so many glorious directions! This week, I decided to pair it with some juicy sliders while adding a Tex-Mex flair to the slaw. Kicked up and ready to go with crunch, tang and flavors coming in all sorts of directions. YUM!
1 small purple cabbage OR 1/2 large cored shredded or finely chopped1/4 red onion chopped finely
1/4 cup cilantro chopped
1 red bell pepper cut into small chunks
3/4 teaspoon Kosher salt
1/3 cup olive oil
1/2 teaspoon Sriracha chili sauce
1 tablespoon ground mustard
1/2 teaspoon sugar
2 teaspoon Creole seasoning (find in spice aisle of supermarket)
2 lbs. of fresh ground chuck meat (make sure the beef is not too lean or you will lose the juiciness factor!)
2 tablespoons of good olive oil (oil will create a really moist burger)
2 tablespoon of Worcestershire Sauce
1 tablespoon tomato paste
1 tablespoon garlic paste
1/4 cup ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1.) Combine the cabbage, onion, red bell pepper and cilantro in a large bowl. Mix well with your hands and set aside.
2.) In a small bowl mix salt, olive oil, mustard, sugar, chili sauce and creole seasoning.
3.) Pour over salad, squeeze in lime juice.
4.) Spray your grill or grill pan and heat
5.) Combine first six ingredients of slider ingredients and shape into patties; 2 lbs. should make about 16 sliders.
6.) Mix spices together in a small bowl and then sprinkle on each patty.
7.) Grill the bottom for about 2 minutes so that it is stable when you flip it followed by another 1-2 minutes to finish it off. (Remember to only flip it once; too much handling is never good.)
8.) Serve sliders on Cole Slaw and ENJOY!