Grilled Cheddar Burgers on Rye with Dill Cabbage
Four thick-cut beef patties with crispy bacon, melted sharp cheddar, and tangy dill-seasoned cabbage slaw on toasted rye. Cooked on a grill over medium-high heat to medium doneness with an indented center to prevent puffing. Quick assembly and serve immediately for optimal texture.
Ingredients
- mayonnaise
- cider vinegar
- dried dill weed
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 ¾ oz green cabbage, shredded
- bacon slices
- 1 ½ lb ground chuck, 80% leanground beef 80/201:1beef
same lean percentage, adjust if different fat ratio
- rye bread, small slicespumpernickel or wheat bread1:1breadgluten-free
changes flavor slightly, maintains structure
Full guide → - sharp cheddar cheese, slicesother melting cheese (gruyere, smoked cheddar)1:1dairy
maintains melt quality and flavor profile
Full guide → - mustard(optional)
Instructions
- 1
Mix mayonnaise, vinegar, dill weed, salt, and pepper in a medium bowl. Add shredded cabbage, mix well, cover, and refrigerate.
- 2
Freeze bacon slices for 1 hour, then chop finely. Combine chopped bacon, ground chuck, salt, and pepper. Form four equal patties, each shaped to fit the bread and about 18 millimeters thick.
- 3
Make a shallow indentation about 2.5 wide in the center of each patty with your thumb or the back of a spoon. Refrigerate until ready to grill.
- 4
Prepare grill for direct cooking over medium-high heat and preheat a grill-proof griddle for about 5 minutes.
- 5
Grill patties on the griddle with the lid closed, turning once, until cooked to medium doneness. During the last 30 seconds to 1 minute of cooking, place a cheese slice on each patty to melt and toast the bread slices on the cooking grates, turning once.
- 6
Top four bread slices each with mustard if using, a patty, cabbage, and another bread slice. Serve right away.
Tips
Freeze bacon before chopping for easier, finer cuts.
The indentation in the patty center prevents it from bulging upward during cooking.
Toast bread on the grill grates in the final minute for texture contrast with the slaw.
Good to Know
Refrigerate cabbage slaw in airtight container up to 2 days. Raw patties up to 1 day refrigerated.
Prepare patties and refrigerate up to 1 day before grilling. Make cabbage slaw up to 2 days ahead.
Serve immediately after assembly while bread is warm and cheese is melted. Have additional mustard and toppings available.
Common Mistakes
Skip the patty indentation to avoid dome-shaped burgers that are overcooked on the outside.
Don't skip freezing bacon to avoid difficulty chopping into fine pieces.
Toast bread too early to avoid it cooling and becoming chewy before assembly.
Substitutions
Dairy-Free Swaps
maintains melt quality and flavor profile
Full guide →Gluten-Free Swaps
changes flavor slightly, maintains structure
Full guide →General Alternatives
same lean percentage, adjust if different fat ratio