Burger time!

With the Fourth of July recently behind us and the weather perfect for eating out of doors, this week it seems a burger recipe might be in order. Add to that the ultimate coleslaw and a fantastic watermelon slushie with a kick, and there’s little else needed for a great weekend. Read on and enjoy!


First up, the only drink you’ll need all summer.


Ingredients (makes two cocktails):

  • 90ml vodka
  • 15ml lime juice
  • 30ml simple syrup (1 to 1, sugar to water)
  • 15ml balsamic vinegar
  • 310g watermelon cut into 1-inch cubes
  • 1 pinch of salt
  • 280g ice
  • Sprigs of fresh mint for garnish


  • Start by cubing your watermelon.
  • Add to a container, cover, and place in the freezer for an hour to chill.
  • Add all the ingredients (except the mint) to the blender, cover, and blend until smooth. Pour into glasses, garnish with mint, and serve immediately.

Recipe reproduced with thanks from honestlyyum.com.


Drum roll for the main event…


The ultimate burger, from a real Texan who ought to know about this sort of thing.

Texas Tailgate Burger


Author Notes: In Texas we take football and tailgating PRETTY seriously. I developed this burger at the start of college football season a couple years ago as a way to combine some tailgate favorites: burgers, barbecue, and chips. You will need either a cold beer or a Texas tea to wash this bad boy down!

Makes 6 burgers

  • 900g ground chuck
  • 130g pickled jalapeños, chopped
  • 1teaspoon kosher/sea salt
  • 1teaspoon black pepper
  • 1teaspoon chili powder
  • 360ml barbecue sauce (either use your favourite, or use the recipe at the end of instructions)
  • 200g grated (smoked if possible) sharp cheddar cheese
  • 75g diced onion (white or red, your choice!)
  • onion hamburger buns
  • Barbecue-flavoured crisps (kettle style is best)
  • Sliced dill pickles (in English English, gherkins with dill)
  • Chopped iceberg lettuce (we are going for crunch, not vitamins, here!)
  1. Heat your barbecue/griddle to medium-high. Brush with oil to prevent sticking.
  2. To make the patties, combine the chuck, jalapeños, salt, pepper, and chili powder in a large bowl, handling it as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
  3. Note: Here’s how I form my patties. Grab a softball-sized handful of meat and gently form it into a ball. Then, I sort of do a back and forth hand-to-hand motion for a few tosses (kind of like how you’d make a tortilla by hand), then I pat-pat-pat the meat into a flat disc while corralling the edges with my thumb to keep them smooth and uniform. Finally, make a small thumb-sized indentation in the middle of the patty. That way you get a nice patty without over-handling the meat. That is, if you don’t drop it.
  4. Prepare the barbecue cheese: Mix the barbecue sauce, cheese, and onions and set it aside. Do not refrigerate (you will be using it shortly and you don’t want it to be really cold).
  5. Place the patties on the grill rack and cook, turning once, until they’re cooked to your preference, 5 to 7 minutes on each side for medium. In the last 3 minutes of grilling, carefully place equal amounts of the barbecue cheese on each patty. During the last 2 minutes of grilling, place the buns cut side-down, on the outer edges of the rack to toast lightly.
  6. To assemble the burgers, place an equal layer of barbecue kettle chips on each bottom bun. Add a cheese-covered patty on top, followed by a layer of pickles and an equal amount of lettuce. Add the bun tops and serve with an ice-cold beer or a big ol’ pitcher of tea.
  7. If you are so inclined, here’s my BBQ sauce recipe. Simply mix all of the ingredients together: 120ml ketchup; 2 tablespoons Dijon mustard; 2 to 3 dashes hot sauce (Louisiana style or Tabasco); 4 to 5 drops liquid smoke; 1 tablespoon chili powder; 1 tablespoon Worcestershire sauce; 1 tablespoon blackstrap molasses.

Recipe reproduced with thanks from aargersi, via Food52.com.



Finally, a good old Southern slaw to accompany your fantastic burgers. Enjoy!


Creamy Buttermilk Coleslaw

Serves 4

Note: If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.

Bridget note: The recipe says to salt the cabbage for 1-4 hours, but I’ve had better results when I err on the long side of that range.

1 pound/454g cabbage (about ½ medium head), red or green, shredded fine (6 cups)
table salt
1 medium carrot, shredded on box grater
240ml buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced (about 2 tablespoons)
2 tablespoons minced fresh parsley leaves
½ teaspoon cider vinegar
½ teaspoon granulated sugar
¼ teaspoon Dijon mustard
1/8 teaspoon ground black pepper
1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.

2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, ¼ teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)


Recipe reproduced with thanks from Cooks Illustrated via crumblycookie.net.



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