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Picnic on a Bun Burger with Okie Slaw

Growing up in Oklahoma we could always count on summer time family picnics. We could count on grilling burgers at the lake. We could count on someone bringing slaw or potato salad and someone else bringing baked beans. We always had lots of cheese, onions, pickles, chips, sour cream and onion dip and toppings...but we couldn't always count on someone remembering to bring enough paper plates!!! So this great local American burger was born out of innovation and necessity but also brings you back to the great flavor of summertime picnic food in Oklahoma.


Okie Slaw:

2 cups shredded cabbage

1 large carrot finely shredded

1/2 cup finely chopped green bell pepper

2 Tbs Sutter Home White Merlot

1 tsp sugar

1/2 tsp cracked pepper

1/4 cup chopped green onion

1/2 tsp salt

1/2 tsp Tabasco Chipoltle Sauce

1 8 oz. tub of sour cream French onion dip (divided)

For Patties:

1 lb ground sirloin

1 lb ground chuck

1/4 cup Lea & Perrins Worcestershire Sauce

1 16 oz. can Spicy baked beans

1 tsp kosher salt

1 tsp cracked black pepper

1 tsp onion powder

Vegetable oil for brushing on the grill rack

6 slices Longhorn cheese

6 onion buns

2 Tbs. Colavita Olive Oil (for brushing on buns)

6 kosher dill pickle spears sliced in two

1 cup of ruffle style potato chips (broken into small pieces but not crushed)


Make the Okie Picnic Slaw by combining cabbage, carrot, bell pepper, Sutter Home White Merlot, sugar, cracked pepper, green onion, salt, and Tabasco Sauce in a medium glass bowl. Add 1/2 of the French onion dip and mix well saving the remaining dip for spreading on burger buns. Cover slaw and keep refrigerated until serving.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the sirloin, chuck, Worcestershire sauce, canned baked beans, kosher salt, cracked pepper and onion powder in a large bowl. Mix well handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to your preference (4-5 minutes on each side for medium). When burgers are almost done, place a slice of the Longhorn cheese over each patty to melt nicely. Also during the last few minutes of cooking, brush the onion buns with the Colavita oil and place the buns, oil side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a patty with melted cheese on each bottom bun and add an equal portion of Okieslaw to each patty. Place two slices of pickle on top of slaw. Using the remaining French onion dip you reserved, spread an equal portion of dip on inside of each top bun. Sprinkle an equal portion of broken chips over the dip and add the top buns to the burger and serve.

Makes 6 burgers