California Slaw Burger is one of our favorites for health and taste reasons. It stands out because of the healthy, crisp coleslaw and wheat germ in the burger itself. Why can’t a burger be healthy and tasty?
While many associate California with avocados, this burger has none, although you are very welcome to add sliced avocado if you want to. When we made this burger, our avocados went into our salad.
This recipe’s coleslaw uses homemade mayonnaise. I finally bit the bullet and found a recipe for making mayonnaise that tastes like Best Foods but better. When I figured out the cost of store-bought mayonnaise vs homemade and that I would know what ingredients were going into it, there was no more hesitation.
We also use wheat germ as filling in the burger. Our Healthy Spicy Meatloaf also uses this as well. Wheat germ has a nutty flavor that gives a little extra punch to these burgers.
Burgers Around the Country
The origins of cole slaw itself can be traced back to ancient Rome, where cabbage was pickled and served with vinegar. Over the centuries, this humble side dish evolved, making its way across Europe and eventually to America, where it became a staple of barbecue and picnic fare. Cabbage is another gift of the Columbian Exchange.
But what sets this burger apart from its counterparts across the country? Let’s take a look at burgers in other states to see the uniqueness of the California Slaw Burger.
Starting from the East Coast, we encounter the iconic New York-style burger, often piled high with lettuce, tomato, onion, and a slathering of ketchup or mustard. This no-frills approach emphasizes the simplicity of a classic burger, reflecting the hustle and bustle of the city that never sleeps. It’s a legacy of the German immigrants who brought their love of minced meat with them. Our Barbeque Burger is a nod in that direction.
Barbeque Burgers
Traveling southwest to Texas is the Tex-Mex burger, where jalapenos, cheese, and zesty salsa become the topping. This bold and spicy creation pays homage to the Lone Star State’s rich culinary heritage, blending American comfort food with Mexican influences. Our Cheddar Habanero Burger is along those lines.
Habanero Cheddar Burgers
In the heartland of America, the Midwest boasts its own take on the burger, with variations like the Juicy Lucy from Minnesota, featuring a molten cheese center, or the Butter Burger from Wisconsin, where the patty is cooked in a generous dollop of butter for extra indulgence.
This burger is part of our series on burgers. Make them uniquely yours!
Salmon Steak Burgers Broiled in the Air Fryer
Turkey Burger with Sauteed Mushrooms and Gruyère
Teriyaki Burgers
California Slaw Burger
California Slaw Burger Recipe
Email Me the Recipe
California Slaw Burger
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
~~ — Burgers — ~~
- 1 pound Ground beef, 90% lean preferred
- 2 tablespoon Wheat germ
- ½ teaspoon Salt
- ½ teaspoon Black pepper, freshly ground
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Justice
~~ — Coleslaw — ~~
- 1 tablespoon Mayonnaise, home-made
- ½ cup Red cabbage, thinly sliced
- 1 teaspoon Red wine vinegar
~~ — Garnish — ~~
- 1 teaspoon Mayonnaise, for those who like it
- 4 slices White cheddar
- ½ cup Lettuce, leaves
- 1 Tomato, sliced
- 4 Burger buns
Instructions
Burgers
- Mise en place
- 1 pound Ground beef, 2 tablespoon Wheat germ, 1/2 teaspoon Salt, 1/2 teaspoon Black pepper, 1 teaspoon Worcestershire sauce, 1/2 teaspoon JusticePut the meat in a large bowl and add the remaining ingredients. Mix lightly.
- Turn the mixture out of the bowl and onto a cutting board.
- Use the *burger patty maker to form the mixture into patties at about 4 ounces each.
- Refrigerate the patties until you ready to cook them.
Coleslaw
- 1 tablespoon Mayonnaise, 1/2 cup Red cabbage, 1 teaspoon Red wine vinegarShred the cabbage and mix it with the red wine vinegar. Add about 2 tablespoons of the mayonnaise and stir to combine. Refrigerate the remaining mayonnaise.
Make the burgers
- 4 slices White cheddarWe highly recommend a *large cast iron grill/griddle. Heat the grill to at least 500 °F (260 °C). Spray it with olive oil. Put the burgers on the grill and cook them on one side for about 5 minutes then flip them and put the cheese on to melt. The burgers are done when they have reached at least 130 °F (54 °C) on an *instant-read thermometer.
- 1 teaspoon Mayonnaise, 1/2 cup Lettuce, 1 Tomato, 4 Burger bunsWhile the burgers are cooking, spread some of the mayonnaise on the buns, and put some lettuce and tomato on each plate with the buns open. When the burgers are cooked, move each one on a bottom bun and top with a few spoonfuls of the slaw.
