Grilled Burgers with Slaw

Prep Time
25 minutes

Cook Time:
15-20 minutes

Servings
4

QUICK TIPS

Prep Tip: Take the burgers out to the grill on one plate and use another, clean plate to take the burgers off the grill. Purchase either quick-cooking or old-fashioned rolled oats (sold in tube-shaped cardboard containers in the cereal aisle). The instant types of oats (those sold in pouches) are too sweet for this recipe.

Nutrition Label

Recipe: Grilled Burgers with Slaw

easy as:

Grilled Burgers with Slaw

Have it your way—just serve plain grilled burgers or brush them with barbecue sauce and add a slice of cheese. Either way, these burgers are sure to become family favorites.

INGREDIENTS

  • 2 cups broccoli slaw mix or coleslaw mix
  • 1/3 cup reduced-fat creamy salad dressing of your choice (creamy Italian, coleslaw or ranch)
  • 1/2 cup quick-cooking oatmeal or old-fashioned oatmeal
  • 1/4 cup ketchup or barbecue sauce
  • 1 tablespoon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef or ground turkey
  • 1/3 cup barbecue sauce (optional)
  • 4 slices (1 oz. each) cheese of your choice (cheddar, American, mozzarella or provolone) (optional)
  • 4 whole grain hamburger buns or sandwich thins

DIRECTIONS

  1. If using charcoal grill, pile briquettes into a mound in the center of the grill. Drizzle liquid lighter or jelly fire starter over the entire charcoal surface. Wait for 1 minute, then light with a match. (Never use gasoline or kerosene to start charcoal.) If using a gas grill, preheat grill to medium-hot according to manufacturer’s instructions. (Never light a charcoal or gas grill inside.)
  2. In medium bowl, toss together slaw mix and salad dressing. Cover and refrigerate until needed.
  3. In large bowl, stir together oatmeal, 1/4 cup ketchup (or barbecue sauce), mustard, salt and pepper.
  4. Add ground meat to oatmeal mixture. Use hands to gently mix just until combined.
  5. Rinse your hands. Divide meat mixture into fourths. Use hands to loosely shape each portion into a ball. Gently flatten balls to make four 3/4-inch-thick patties.
  6. If using charcoal grill, when grill is ready (coals are gray), use long-handled tongs to spread coals into a single layer.
  7. Place patties on rack over charcoal or gas burners for 15 to 20 minutes or until the internal temperature of the beef is 160°F (or turkey 165°F), using a meat thermometer, turning patties over halfway through cooking time. (If you don’t have a meat thermometer, you can purchase one from a supermarket or dollar store.)
  8. If desired, start brushing burgers, frequently, with 1/3 cup barbecue sauce just after turning. If desired, place a cheese slice on top of each burger during the last 1 minute of cooking time.
  9. Place burgers in buns. Spoon slaw mixture on top of burgers. Serve immediately.
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