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South Carolina Bacon Chili Cheese Burger with Slaw

There's nothing like the combination of flavors in this Bacon Chili Cheese Burger with Slaw. The blend of simple ingredients combine to make an extraordinary burger. It's juicy. It's messy. It's just plain delightful. One of my ingredients deserves it's own introduction because it compares to none. If you're from South Carolina you're already familiar with Duke's Mayonnaise. Duke's Mayonnaise sits in a class of it's own. It's a staple in Southern households. Several years back I went to visit a friend who moved from here to Paducah, Kentucky. Her only request was for three jars of Duke's to "tide her over". I decided to take my precious cargo as a carry-on on my flight. I saw strange looks from the officers as it passed through the conveyer belt and my carry-on bag was pulled to the side for inspection. The officer reached in the bag and pulled out one of the jars and before I could explain she held her hand up and said "I completely understand" and moved me on through the line. Generations of friends and family return from traveling and it's funny at how many mention that where they were visiting DID NOT have Duke's Mayonnaise! A burger just wouldn't be fit for eating without Duke's.


1 small head of cabbage
1 large apple
1 small onion
1 tablespoon lemon juice
1 tablespoon sugar
1/2 cup Duke's Mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
2 lbs. ground chuck
1 teaspoon salt
1 teaspoon pepper
2 tablespoons chili powder
1/4 cup Catsup 1+ quarts water
3 pounds ground chuck
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worchestire Sauce
Thin sliced hardwood smoked bacon
Sharp Cheese Singles
Sesame Seeded Hamburger Buns
Duke's Mayonnaise


Everyone knows that cole slaw is better the next day, but for the purpose of the contest, I would make it first and chill it thoroughly so that the flavors could blend. Cole Slaw: Prepare cabbage by removing outer leaves and cut into quarters, cutting out hard core. Peel onion and quarter. Cut apple in quarters and remove core and seeds. In blender add half of the cabbage, onion, and apple and cover with water. Process on "chop" and pour into fine mesh strainer, pressing out additional water. Repeat. Mix lemon juice and sugar until sugar is mostly dissolved. Add mayonnaise, salt, and pepper and mix til well blended. Toss mayonnaise mixture and cabbage mixture together til well blended. Refrigerate. CHILI: With fork separate ground chuck til loose. Add salt, pepper, chili powder,and catsup. Cover with water. It really doesn't matter how much water you use as you're going to boil it hard and reduce it to a fine consistency. If I want it superfine I will add more water. The amount of water does not affect the flavor at all. Boil hard for 30-45 minutes. If it's too watery, continue to boil until you reach desired consistency - not too thick, but not too watery, either. FRY BACON AND DRAIN ON PAPER TOWELS START CHARCOAL BURGER: With a fork separate ground chuck until it is loose. Sprinkle salt, pepper, and Worchestire sauce evenly over ground chuck. Form into six patties. Cook patties over medium hot charcoals until over half way done. Flip once. Cook til juices run clear. Remove from grill and place on platter. Top with cheese slice. Cover with tin foil to retain heat and moisture. Separate buns and place inside down on grill and toast. The order in which you place the ingredients on bun is CRITICAL to the blending of the flavors. Spread mustard on bottom bun. Add burger. Add chili. Add cole slaw to burger. Top with three slices of bacon. Spread Duke's Mayonnaise on inside of top bun and top burger.


In the South there are only two kinds of burgers: a bacon chili cheese burger with slaw, mustard, and Duke's or a hamburger with lettuce, tomatoes, sliced onion, dill pickles, mustard and Duke's. Either way, they both must have Duke's mayonnaise. This is not a plug for the company, but a necessary ingredient for the ONLY way to make a burger!