Cheeseburger With Cabbage Apple Slaw

A cheeseburger with a homemade cabbage and apple slaw on a sheet of parchment paper.

This cheeseburger with cabbage apple slaw combines the sweetness of apples with the satisfying crunch of cabbage to make a light meal… for a burger that is.

Cheeseburger With Cabbage Apple Slaw

Recipe by Dee

Ingredients

  • Cabbage Apple Slaw
  • 1/2 cup thinly sliced green cabbage *see note

  • 1/2 cup thinly sliced purple cabbage

  • 1/2 cup thinly sliced apple sticks, choose a crisp apple like Pink Lady or Granny Smith

  • 1/2 cup thinly sliced carrot sticks

  • 1/4 cup greek yogurt or skyr

  • 1/4 of a large lemon

  • Kosher salt

  • Cheeseburger
  • 6 oz. burger patty

  • 1-2 slices sharp cheddar cheese

  • 1 burger bun

  • Kosher salt

  • Neutral oil like grapeseed or canola

Directions

  • Cabbage Apple Slaw
  • Place the thinly sliced cabbage, apples, and carrots in a medium mixing bowl and toss to combine. Stir in the Greek yogurt, then add the juice from 1/4 of a large lemon and a pinch of salt. Stir and taste, adding more salt if needed. Set aside.
  • Cheeseburger
  • Place a 10 inch cast iron skillet over medium heat for 4 minutes, then add enough oil to coat the bottom of the pan.
  • Sprinkle one side of the burger patty with salt, then carefully place the burger on the hot skillet, salted side down. Sprinkle salt on the top side of the burger and cook for 5 minutes. Flip the burger and place a hamburger press or small skillet on top of the burger. Cook for another 5 minutes (*see note). Remove the press, top the burger with the cheese, and let it melt for about 1 minute. Remove the burger from the pan.
  • Assemble the Burger
  • Add a little more oil to the pan if necessary, then add the buns sliced sides down. Toast until golden brown, then remove from the pan.
  • To the bottom bun, add some of the slaw, then the cheeseburger. Add the top bun and enjoy!

Notes:

  • Feel free to buy a prepackaged slaw mix from your local grocery store. Don’t forget to add apples if it doesn’t have any!
  • The amount of time it takes for your burger to be done depends on the thickness of the patty. The thicker the patty, the longer it takes. The burgers I used were about one half of an inch thick and took 5 minutes on each side for them to cook to medium doneness. I highly recommend buying a digital meat thermometer to be sure they are done to your liking.
    • Medium-rare: 130-135 Fahrenheit or 54-57 Celsius
    • Medium: 140-145 Fahrenheit or 60-63 Celsius
    • Medium-well: 150-155 Fahrenheit or 65- 68 Celsius
    • Well done: 160 Fahrenheit or 71 Celsius
  • I like to use a press after flipping the burgers because it began to poof up in the center. I got my 8 ounce burger presses from The Chef’s Press (not an affiliate), but you can use a small skillet or some other type of weight.
  • You can eat this coleslaw as is or add it to another type of sandwich like tuna salad or fried chicken.
A cheeseburger with a homemade cabbage and apple slaw on a sheet of parchment paper.

Ramblings: For the Love of Slaw

I’ve never understood some people’s intense dislike of coleslaw.

I was often told how icky coleslaw is and never to eat it, especially not those little cups from certain fast food joints.

Then, one day, I finally decided to try it, and it was delicious. 

Honestly, it made me a little mad.

Seriously, you mean to tell me that I could have been enjoying this slightly sweet, crunchy mini salad this whole time!? 

And I don’t even like most salads!

Think of all the burgers and sandwiches that tasty little condiment could have improved!

But you know what, it’s fiiiine. I’m (mostly) over it and plan to make many meals with all types of coleslaw, starting with this cheeseburger with cabbage apple slaw.

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