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Vermilion Burger with Louisiana Citrus Slaw



12 ounces 80/20 ground chuck

1 teaspoon kosher salt

½ teaspoon black pepper

6 burger buns, preferably brioche

Louisiana Citrus Slaw (recipe follows)

Pickled Beets (recipe follows)

2 ounces chèvre cheese

Louisiana Citrus Slaw

½ head cabbage

1 Louisiana orange, zested

2 oranges, segmented, squeeze juice from core

⅓ cup chopped pickled jalapeños 

1 tablespoon chopped fennel fronds

1 teaspoon salt

1 teaspoon black pepper

¼ cup rice vinegar

Pickled Beets

2 large beets, trimmed and washed thoroughly

2 cups cider vinegar

3 tablespoons sugar  

1 tablespoon coriander seeds  

1 tablespoon yellow mustard seeds  

2 whole cloves  

1 bay leaf  

3 teaspoons kosher salt 


  1. Preheat grill to high and oven to 350 degrees.
  2. Combine chuck with salt and pepper. Portion into 6-ounce patties.
  3. Grill to desired doneness.
  4. To assemble, warm buns in oven. On bottom bun, place thick layer of Louisiana Citrus Slaw, then burger patty. Top with pickled beets, chèvre, and top bun. 

Louisiana Citrus Slaw

  1. Shred cabbage on mandoline or thinly slice with knife.
    Combine cabbage with all other ingredients. Let marinate for at least 1 hour. 

Pickled Beets

  1. Preheat oven to 400 degrees.
  2. Wrap beets in foil, place in oven, and roast until tender, about 45–55 minutes. Let stand until cool enough to handle, then peel, and cut into 1-inch slices. Transfer to wide, shallow container.
  3. Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, salt, and ½ cup water to simmer in small saucepan over medium heat. Simmer for 10 minutes.
  4. Pour liquid over beets. Let cool to room temperature. Cover and refrigerate overnight, turning occasionally.
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