My best friend stopped by after work Saturday. It was a perfect 82 degree day, a brisk breeze - it was time. Time to drag the barbecue out from the barn. Data Viking and friends had dragged out all the chairs and set up the fire pit a few weekends ago for a dinner, but the grill was still under cover. But what to make? Burgers. OK, that's easy. But what to GO with the burgers?
I got hooked on coleslaw on some sandwiches and burgers after reading a Robert Parker Spenser novel in which he put deli coleslaw on a tuna salad sandwich. (Yes, I'm a big Robert Parker fan, especially the early Spenser books). I was hooked. Now, that's often all I put on my burger, except for perhaps a slice of cheddar. But not just any coleslaw that night, with a dear and long trusted friend - Bacon coleslaw. You start with some fresh cabbage, not the bagged stuff, sliced not too thin and mixed with orange or yellow peppers, crumbled blue cheese and bacon. You can even cook the bacon in a cast iron skillet over the grill so you don't heat up your kitchen. Here is the salad before the dressing. Yum.Next the dressing, made with homemade ranch to which honey and red wine vinegar are added and allowed to blend. My friend said it was more "salad" than slaw, "salads good for you, right?!"and then proceeded to eat a bowl's worth of it before the burgers even went on the grill. It was that good.
Grill your burgers, top with the cold, crunchy slaw, and enjoy. Some folks like a slice of cheese, melted on the beef just before it comes off the grill, but it doesn't really need it.
(Click on photos to enlarge.)
I had mine pristine - no cheese, just some slaw on the freshly grilled range beef, served with fresh bakery buns and an ice cold beer.