So you guys know my picky eater? The one who literally has a list of, like, 10 foods he will willingly eat without crying? And how when we go to restaurants, he will only eat chicken in some kind of nuggeted form, pizza, or macaroni and cheese? For the record, hot dogs and quesadillas used to be on that list but have since been removed for various unknown reasons.

Well.

I’m pleased to announce that he will now eat burgers. We’re making progress, people. He won’t eat anything on them besides cheese (although he’s contemplating both onions and ketchup), but burgers open up a whole new world of opportunities.

I love burgers. Love them. Any time I go to a restaurant that serves a really great burger, I either order it or I order a salad and spend the whole time wishing I had ordered the burger. I also love to grill, so having a kid who didn’t eat burgers was hard because I didn’t want the fight, but I also didn’t want to just grill up two burgers for my husband and me.

So now, we can eat burgers again. And the kids can have theirs plain and my husband and I can load them up with all the delicious goodies that make specialty burgers special.

These burgers are so quick and easy and keep the mess to a minimum, and the pineapple slaw comes together in just a few minutes (thanks to packaged coleslaw mix), but they’re kind of insanely good, especially the slaw–I kept snacking on it while I was waiting for the burgers to be done.

For the burgers, you’re going to need lean ground beef (I used ground sirloin, which is about 90% lean–I wouldn’t go much leaner than that or the burgers will fall apart), garlic powder, and Miracle Whip.

Preheat grill to medium heat.

Gently combine meat, garlic powder

and 1/4 cup dressing

until just mixed; shape into 8 (1/2-inch-thick) patties. Use your thumb to indent each patty to help the burgers maintain their shape.

Grill 5 to 6 min. on each side or until done (160ºF).

While the burgers are cooking, in a large bowl, toss together the coleslaw mix, pineapple,

onions

(and cilantro, if desired). In a small bowl, whisk together the remaining dressing and the sriracha sauce (and lime juice, if desired).

Add the dressing to the coleslaw mix and toss to combine. Season to taste.

During the last few minutes of cooking, brush the buns with butter or extra-virgin olive oil and place them on the grill, cut-side-down on. Grill the buns for about 1 minute or until toasted. Remove the buns and burgers from heat. Place the burgers in the buns, top with the slaw, and serve immediately. Makes 8 burgers.

 

7 comments

  1. I’ve never heard of the thumbprint trick. We’ll have to try it. And we have a bunch of beef we are trying to use up before we move so this will be a great way to do it.

  2. So making these! You guys are the best 🙂 I too frown at my salad when I knew in my heart I should have had the burger…especially when someone else at the table does and it looks too dang good!

  3. Congratulations!!!! I thought my younger son was a picky eater in the growing up years. I have since found out—-NOT. You wonder where did these preferences come from? Even taking in consideration the number of tastes buds and how the different areas of the mouth and tongue taste different aspects like sour and sweet. So someone may have a lot of taste buds in the sour area and very few in the sweet area. But even so ???? Again congrats, especially on a food that is easily found.

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