CINCINNATI - From Terry’s Turf Club to Quatman’s Café – with a slew of Zip Burgers in between – we have eaten our way through the Cincinnati burger scene many, many times. As Queen City natives, we knew great burgers long before they were a trend. And we are most grateful for our beefy education.
We always crave the aforementioned classics, and we relish burgers from our own backyards too. Here is our favorite homemade recipe--made extra special with a melty center and crunchy slaw topper. With just a couple twists on traditional, it’s an easy way to grill gourmet into the every day.
Tweak this burger to your tastes by tailoring the slaw, mixing up the cheese, and playing with the colorful variety of tomatoes available right now.
Be thoughtful about the bread too. For sliders in particular, seek out buttery dinner rolls or soft Hawaiian buns for optimum texture and flavor. We are loyal to Servatii’s knots, but their Parkerhouse rolls are to-die-for delicious too.
- 3 lbs. Ground Beef
- 12 cubes Cheddar Cheese
- Salt + Pepper
- 1 dozen Buns
- 2 Roma Tomatoes Slaw:
- 1/2 head of Green Cabbage
- 1 1/2 Tbsp. Whole Grain Mustard
- 1/4 cup Mayonnaise
- 2-3 Tbsp. Apple Cider Vinegar
- 1 tsp. Celery Salt
- Black Pepper
- Prepare the burgers: Season the ground beef with salt and pepper. Form into 12 equal 4-ounce balls. Place a cube of cheese in the center of each and form the burger around them.
- Preheat the grill. While the grill is warming up, slice the tomatoes and halve the buns.
- Place the burgers on the hot grill and let cook 3 minutes, or until they get grill marks and no longer stick to the grill. Flip and finish cooking on the second side.
- While the burgers are cooking, make the slaw.
- Thinly slice the cabbage and place in a mixing bowl. In a separate bowl, whisk together the mustard, mayonnaise, vinegar, celery salt and pepper.
- Dress the cabbage to your taste, toss, and set aside.
- When the burgers are cooked to your desired doneness, assemble the burgers. Place the tomatoes on the bottom of the bun, then the burger, and top with slaw. Serve hot and enjoy!
Prep Time: 20 Minutes Cook Time: 10 Minutes Yields: 1 Dozen Sliders
Tips + Tricks:
Sample the slaw as you are making it: Start with a splash of vinegar and add more to taste. Adjust the amount of celery salt to your liking as well.
To make this recipe easier assemble the burgers, slice the tomatoes, and cut the buns in advance. Make the slaw just a little before you are ready to serve so it doesn’t wilt.
(Photos by Cara Hummel Photography)