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Cheesesteak Burgers with Fries and Coleslaw
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- 1½ cups green cabbage, shredded
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons light olive oil
- kosher salt and ground black pepper, to taste
- 1½ pound bag frozen straight-cut french fries
- 1¼ pounds ground beef
- 4 slices cheddar cheese
- 8 slices Italian bread
- ¼ cup mayonnaise
- 1 large tomato, sliced
- To make the coleslaw, place the cabbage in a bowl. Toss with the apple cider vinegar and oil, and season to taste with salt and pepper. Set aside, stirring occasionally to make sure the slaw stays evenly coated.
- Make the french fries according to package directions. If they are not seasoned well enough, add a little bit of salt when they come out of the oven.
- Using Kingsford® Original Charcoal, build a charcoal fire for direct grilling and preheat to 400°F. Lightly oil the grates to prevent sticking.
- Shape the beef into 4 equal patties. Season generously with salt and pepper and indent the center of each one slightly so they don’t shrink on the grill.
- Add the burgers and cook, flipping once, about 6 minutes per side for medium doneness. In the last two minutes of cooking, add a slice of cheese to each burger and close the grill, cooking just until melted. For your safety, please reference the USDA safe cooking temperatures.
- To build the burgers, toast the bread and spread about 1 tablespoon of mayonnaise on four slices of bread. Top each with a burger patty, tomato slices, a quarter of the coleslaw and a handful of fries.
- Cover with the remaining bread slices and serve immediately.
- Note: If you’d prefer to make your own fries, peel 1½ pounds potatoes and cut into sticks. Soak in water for 1–2 hours; then rinse and dry well. Heat three inches of vegetable oil in a pot. Fry twice; the first time for about 3–5 minutes until softened but still pale (drain and dry), and the second time for 3–5 minutes, until golden brown. Season to taste with salt.
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