Otto’s XXL-Burger with Coleslaw
30-45 min
5 min
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Ingredients
The Burgers
8 beef patties, 5 oz. each
4 burger buns
0.4 lbs. cheddar
0.4 lbs. bacon
2 red onions
2 big tomatoes
1 lettuce
1 jar of pickles
Ketchup or mayonnaise
Otto‘s Coleslaw
1 white cabbage
1 red cabbage
2 carrots
6 tbsp. mayonnaise
4 tbsp. white wine vinegar
1 tbsp. lemon juice
1 tbsp. brown sugar
1 tsp. black pepper
1 tsp. salt
THE OTTO GRILL
Sun’s out, buns out! Otto’s XXL-Burger has everything a burger is supposed to have. Thick beef patties cuddle gooey, melted cheddar and crispy bacon. Prove your architectural skills by stacking up this giant tower of deliciousness. Otto’s creamy homemade coleslaw completes the indulgence.
LET’S GO
PREPARATION
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Turning cabbage into coleslaw
Coleslaw is the American classic amongst burger sides. For this XXL-Burger, first, get rid off the outer layers of the red and white cabbage and then cut both of them into quarters. Make sure to cut out the tough core as well. Depending on your appetite and the size of the cabbages, you might not need all of it. Halve the cabbage quarters once again and slice them into shreds.
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Finishing coleslaw
Peel and shred the carrots before you put them into a bowl together with the cabbage. Add mayonnaise, white wine vinegar, brown sugar, lemon juice, salt, pepper and toss it all together. Cover the bowl and let it chill in the fridge for at least two hours. The coleslaw gets even more creamy if you let it rest in the fridge overnight.
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It’s XXL-Burger time! Prepare the ingredients
Take the beef patties out of the fridge. Slice the tomatoes and onions into rings and wash the lettuce. Don’t forget your pickles!
GRILLING
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To grill up the XXL-Burger, fire up the Otto Grill: Preheat the grill to 1500°F for three minutes. Then place the patties on the grill grate and set the Meat-O-Meater to stage 3. Grill them at a high temperature for about two minutes until the upper side is nicely browned. Then, flip the patties. After 90 seconds take the grill grate out to put cheddar and bacon on the patties. As soon as the cheese has melted, take everything off the grill. A thick 0.3 lbs. patty will still be a little pink on the inside. Give the bacon another 20 seconds if you like it super crispy.
SERVING
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No worries – to build up your burger you don’t need a degree in advanced architecture. You can basically just pile it all up as you wish. Usually the patties go in the middle, and if you don’t want the buns to soak all the fats and sauces, cover them with lettuce. Once you piled everything up, use a skewer to stabilize the tower. And now, enjoy your XXL- Burger!
Burgers are your thing? Try these:
Steak burger with bone marrow topping
Otto’s signature burger: grilled cheeseburger
Venison burger with bacon and gorgonzola
