- 1 pound Ground Beef (93% lean or leaner)
- 1/4 cup packed brown sugar
- 1/4 cup yellow mustard
- 1/4 cup beer
- 1/4 cup apple cider vinegar
- 1 cup thinly sliced cabbage
- 4 toasted hamburger buns, split
1. To prepare barbecue sauce, combine brown sugar, mustard, beer, and vinegar in small saucepan; bring to a boil. Reduce heat and simmer for 15-17 minutes until thickened and reduced into 1/2 cup, stirring occasionally.
2. Lightly shape Ground Beef into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, for 8-10 minutes (over medium heat on preheated gas grill, covered, 7-9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place bun, cut sides down, on grid. Grill until lightly toasted.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
3. Spoon 1 tablespoon sauce on bottom of each bun; top with burger. Evenly spoon remaining sauce on burger. Evenly top burgers with cabbage. Close sandiwches.
Cook’s Tip: Packaged coleslaw mix or shredded lettuce may be substituted for the shredded cabbage.
SAFE HANDLING TIPS:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
- Refrigerate food promptly.