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Open-Faced Cheeseburger with Iceberg Slaw CARLA HALL

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Your favorite new way to eat cheeseburgers!

ingredients
ICEBERG SLAW:
1/2 head iceberg lettuce (chiffonade)
1/2 red onion (peeled, finely chopped)
1/4 cup dill pickles (finely chopped)
1 tablespoon white wine vinegar
OPEN-FACED CHEESEBURGER:
1 pound ground beef
4 tablespoons yellow mustard
4 white corn tortillas (4-inches in diameter)
1 cup white cheddar cheese (shredded)
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat a griddle to medium-high heat.
For the Iceberg Slaw: In a large bowl add iceberg lettuce, red onion, pickles and white wine vinegar, toss to combine. Season with salt and set aside.
For the Open-Faced Cheeseburger: Form the ground beef into 4 patties, each 3 1/2-inches in diameter and 1/4-inch thick. Season with salt and pepper and place on one side of the griddle. Cook for 2 to 3 minutes and flip. Brush the tops of the patties with 1 tablespoon of mustard each. Cook for another 2 minutes. Remove from the griddle and set aside.
On the opposite side of the griddle, place the corn tortillas and cook for 1 minute. Flip the tortillas and divide the cheddar cheese between the 4 tortillas. Cook for another 1 – 2 minutes, allowing the cheese to melt. Place the patties on top of the tortillas and remove to plates. Top each patty with the iceberg lettuce slaw and enjoy!
Tip: Try making mini open-faced tortillas as an appetizer for a Summer cookout!

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