Your New Picnic Go-To
July 29, 2013
You know that awkward moment at picnics or outdoor gatherings where all the seats are gone and you are stuck balancing your plate and drink and trying to eat without dropping everything on the ground? It’s enough to make me just skip the salads or anything that requires flatware and go straight to the handheld food.
I’ve decided to solve this dilemma by creating a “hold the fork” picnic burger, where the salad or slaw is plopped right on top of your burger… get your salad and your burger too, but skip the fork! It’s the best solution to the picnic plate balancing dilemma, don’t you think?
I’ve been attempting to man the grill a bit more, but if you follow me on Instagram you might have noticed that’s not going so well, ahem. So, for now, until we get a new grill or I become really good friends with our fire department, I’m leaving the grilling up to my husband. That doesn’t mean I don’t get to get creative in my own ways though with toppings!
This burger recipe was inspired by a simple coleslaw recipe that I’ve loved for years. It’s so fresh and flavorful, and with KRAFT Natural Cheeses mixed in, it’s really the only topping you need on your grilled burger.
So put down your fork, pull up a plate, and go utensil free at your next picnic. For more great utensil-free sandwich recipes to inspire you, make sure to head over to kraftrecipes.com.
“Hold the Fork” Picnic Burgers
1 pound ground beef
Salt and pepper to taste
4 hamburger buns
2 cups thinly shaved green cabbage
2 cups thinly shaved red cabbage
1 cup carrots, peeled and julienned
1 red bell pepper, chopped
1 green onion, diced
1 ½ cups KRAFT Natural Shredded Cheddar Cheese
2 tsp. lemon juice
½ cup cider vinegar
¼ cup plus sugar
1 ½ tsp. kosher salt
1 tsp. freshly ground black pepper
¼ cup sour cream
2 Tbsp. Sriracha
SEASON the ground beef and shape into 4 patties. Grill the burgers over medium heat to desired doneness.
For the slaw:
PLACE cabbages, carrots, bell pepper, onion and cheese into a large serving bowl. In a separate bowl, whisk together lemon juice, cider vinegar, sugar, kosher salt, black pepper, sour cream and Siriracha until well blended. Pour over cabbage and cheese mixture and stir together until slaw is lightly coated and ready to serve.
PLACE cooked burgers on a bun and top with slaw. Serve and enjoy!
For more recipes and ideas, visit my blog at dineanddish.net.