Southbound Recipe

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, ground mustard and hot sauce in a small saucepan. Whisk to combine.

Bring mixture to a gentle simmer over medium-low heat, stirring occasionally. Let simmer 6–8 minutes until slightly thickened. If too thick, stir in up to 2 tablespoons water to reach a spreadable consistency. Taste and adjust salt or sweetness.

Remove from heat and let cool to room temperature. Reserve 3 tablespoons for burgers and keep the rest refrigerated for other uses.

In a medium bowl combine mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper; whisk until smooth.

Add shredded cabbage and grated carrot to the dressing and toss until evenly coated. Adjust seasoning to taste. Refrigerate at least 15 minutes (or up to 2 hours) to let flavors meld.

Separate onion into thin rings and soak in buttermilk for 10 minutes (this helps the flour adhere and mellows the onion).

While onions soak, heat vegetable oil in a 10–12 inch skillet over medium-high heat to reach 350°F (or hot enough that a pinch of flour sizzles).

In a shallow bowl, whisk together flour, cornstarch, paprika, garlic powder and 1/2 teaspoon salt.

Working in batches, dredge onion rings, shaking off excess buttermilk, then coat thoroughly in the flour mixture. Tap off excess flour.

Fry coated onion rings in hot oil in batches, stirring gently, until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate and season immediately with a pinch of salt. Keep warm in a low oven (200°F) while finishing remaining batches.

Divide the LaPlatte Farm ground beef into four 4-ounce portions (or two 8-ounce portions if making larger burgers). Form each portion into a loose patty about 3/4 inch thick, pressing a shallow dimple in the center to help them cook evenly. Do not overwork the meat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or grill over medium-high heat until very hot. If using a skillet, add a teaspoon of neutral oil and swirl to coat.

Cook patties 3–4 minutes on the first side without moving until a brown crust forms. Flip and place a slice of cheddar on each patty; cook another 3–4 minutes for medium (adjust time for desired doneness). Remove patties to a plate and let rest 2–3 minutes.

Meanwhile, spread softened butter on cut sides of buns and toast in a clean skillet or on the grill until golden, about 1–2 minutes per side.

Assemble each burger: bottom bun, a leaf of green leaf lettuce, place the rested beef patty with melted cheddar, brush about 1 tablespoon of the BBQ sauce over the cheese, add a generous spoonful (about 1/4 cup) of coleslaw, top with a handful of crispy onions, cap with the top bun.

Serve immediately while hot. Suggestion: serve with extra BBQ sauce on the side.