Beef · Everyday cooking

Bunless Beef Burgers with Cabbage Slaw

Cheddar-topped beef burgers with tangy mustard slaw and romaine leaves for wrapping.

By CarbPortion · AI-assisted recipe

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Prep: 15 min
Cook & rest: 15 min
Total: 30 min
Servings: 4
Method: Stovetop

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ground beefRaw, 90% lean / 10% fat600 g
Cheddarsliced80 g
Cabbagefinely shredded400 g
Cucumberthinly sliced160 g
Romaine lettuceRaw120 g
Sour creamCultured, regular100 g
Yellow mustardPrepared, yellow20 g
Cider vinegarPlain20 g
Olive oilSalad or cooking oil10 g
SaltTable salt4 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Stir the sour cream, mustard, vinegar and half the salt together. Toss with the cabbage and cucumber; set aside while the burgers cook.
Gently mix the beef with the remaining salt and pepper. Shape into 4 patties with a shallow depression in each center.
Heat the oil in a heavy skillet over medium heat. Cook the patties for about 5–7 minutes on each side, checking that the center reaches 160°F (71°C).
Top with cheddar during the final minute and cover briefly to melt. Transfer the burgers with their juices to clean plates.
Divide the lettuce, slaw and burgers into 4 servings. Serve the slaw alongside rather than inside the lettuce if preferred.

Kitchen notes

The nutrition includes the cheese, slaw dressing and cooking oil.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 10.6 g
Fiber: 3.6 g
Carbs − fiber: 7 g
Protein: 37.3 g
Fat: 29.4 g
Energy: 457 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Bunless Beef Burgers with Cabbage Slaw

For 4 servings

Meat & poultry

Ground beefRaw, 90% lean / 10% fat600 g

Vegetables

CabbageRaw400 g
CucumberRaw, with peel160 g
Romaine lettuceRaw120 g

Eggs & dairy

CheddarRegular80 g
Sour creamCultured, regular100 g

Oils & fats

Olive oilSalad or cooking oil10 g

Herbs & spices

Black pepperDried, ground1 g
SaltTable salt4 g

Sauces & pantry

Cider vinegarPlain20 g
Yellow mustardPrepared, yellow20 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/beef-burger-cabbage-slaw/

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