The ICONIC Lebanese Coleslaw Burger Recipe

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower fat option while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

Start by preparing the potatoes for hot chips; peel and cut them into strips.

Rinse the potato strips in cold water until the water runs clear to remove excess starch.

Prepare the coleslaw by finely shredding the cabbage and carrot using a knife.

In a bowl, combine the shredded cabbage and carrot, then add mayonnaise, Dijon mustard, a splash of apple cider vinegar, black pepper, and salt.

Mix the coleslaw with your hands until well combined, adjusting seasoning as needed.

Chop an onion for later use.

Heat sunflower oil in a fryer to around 170 degrees Celsius for frying the chips.

Pat the potato strips dry to avoid splattering when frying.

Test if the oil is ready by inserting a bamboo stick; if it bubbles, the oil is ready.

Fry the potato strips until blanched, then remove and let them rest.

Toast the burger buns until golden brown, being careful as they can be flaky.

Reintroduce the chips to the hot oil for a second fry to achieve crispiness.

While the chips are frying, season the ground beef and form it into patties, flattening them to cover the bun surface.

Grill the patties, flipping them once they release easily from the grill.

Assemble the burger by placing a bed of coleslaw on the bun, then adding two patties, fries, and caramelized onions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens