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For the BBQ Slaw: Whisk up dressing ingredients in large bowl and toss with cabbage and onion.
For the Chili Sauce: Heat a medium skillet or large saucepot over medium-high heat with oil, brown and crumble meat, season with salt and pepper, add onion, garlic, Worcestershire, spices and sugar. Cook beef and onion together, about 5-6 minutes, then add tomato paste, stir, add stock and corn meal, and reduce heat to low and simmer.
For the burgers and dogs: For patties, make 6 patties thinner at center than edges for even cooking. Heat a large cast iron skillet or griddle over medium high heat. Add oil, 1 turn of the pan and cook patties 7-8 minutes, turning occasionally. For dogs, simmer to heat, then if you want a snap, crisp casings in hot skillet or on a hot griddle. If using, top burgers with cheese, or place cheese on bottom of hot dog bun so it melts.
Serve burgers on buns with pickles and raw onion, mustard on bun bottom, and chili and coleslaw on top. Serve dogs in toasted dog rolls with shredded cheese under the dog, mustard, onion, chili and slaw on top.