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Jamie Purviance

St. Patty Cheeseburgers with Cabbage on Rye

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    8 to 10 mins

Serves 4
Prep Time
30 mins
Grilling Time
8 to 10 mins

the Ingredients

20151023095355 Row Redmeat 80
  • 2 tablespoons mayonnaise
  • 1 tablespoon cider vinegar
  • ½ teaspoon dried dill weed
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup shredded green cabbage
  • 3 slices bacon
  • 1½ pound ground chuck (80% lean)
  • 8 small slices rye bread
  • 4 slices sharp cheddar cheese
  • Mustard (optional)

Special Equipment

  • grill-proof griddle


  • 01 In a medium bowl mix the mayonnaise, vinegar, dill weed, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and mix well. Cover and refrigerate.
  • 02 Freeze the bacon slices for 1 hour, and then chop as finely as possible. Mix the bacon, ground chuck, ½ teaspoon salt, and ½ teaspoon pepper, and then gently form four patties of equal size, each about ¾ inch thick and shaped to fit the bread slices or slightly larger. With your thumb or the back of a spoon, make a shallow indention about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  • 03 Prepare the grill for direct cooking over medium-high heat (about 400°F) and preheat a grill-proof griddle for about 5 minutes.
  • 04 Grill the patties on the griddle over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the bread slices on the cooking grates over direct heat, turning once.
  • 05 Top four bread slices each with mustard (if using), a patty, cabbage, and another bread slice. Serve right away.

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