Old-School Deli Burgers

My mom loved cheeseburger. The drippier the better. She passed that love on to me. I mean, what's not
to love. I make grilled burgers several times a year. Sometimes I get creative and try something that is out of the norm. 

These burgers looked delicious. And they were. They were definitely drippy. 

I didn't fry my burgers. I grilled them. I can't, in good faith, fry a burger. Maybe a smash burger I could, but not a regular burger. Oh and I added a piece of cheese. 

My only complaint is the burger they provided was a little too ground for me. The texture was off. More like meatloaf texture. 

Now, the real shock is I ate the coleslaw. This coleslaw was more tangy than sweet. I think that might be what I don't like about coleslaw normally. It's too sweet. This one was good though. 

Old-School Deli Burgers

Recipe from Hello Fresh

Serves 2

• 1 Lemon
• 1 – 2 T Ketchup
• 4 tablespoon Mayonnaise; divided
• 1.5 tablespoon Sour Cream
• 2 teaspoon Dijon Mustard
• 1 tablespoon Fry Seasoning [ JW Notes: I found out their fry seasoning is one part each of paprika, garlic powder and onion powder
• 10 ounce Ground Beef
• 4 ounce Coleslaw Mix
• 2 Potato Bund
• ½ c Crispy Fried Onions

Quarter lemon.

In a small bowl, combine ketchup, ~ 1 T mayonnaise, .75 T sour cream, 1 tsp mustard, ¼ tsp sugar, ¼ tsp Fry Seasoning (you’ll use the rest in the next step), juice from one lemon wedge, ½ tsp salt, and pepper.

In a medium bowl, gently combine beef, 1 tsp mustard (I added a bit more from my own stock), remaining Fry Seasoning, a big pinch of salt, and pepper. Form beef into two equal-size balls.

Heat a drizzle of oil in a large pan over medium-high heat. Once pan is hot, add beef; firmly flatten each ball with a lightly oiled spatula to create patties, each slightly wider than a burger bun. Cook until browned and cooked through, 3-5 minutes per side.

Meanwhile, in a second medium bowl, combine coleslaw mix, remaining 1 T mayonnaise, remaining .75 T sour cream, ¼ tsp sugar, juice from half the lemon, a pinch of salt, and pepper.

Halve buns; toast until golden.

Spread a thin layer of tangy mayo on bottom buns. Fill buns with patties, crispy fried onions, and as much remaining tangy mayo as you like.