The Carolina Classic Recipe

Brown the beef and aromatics

Heat a medium saucepan over medium heat. Add the 0.5 lb ground beef and use a wooden spoon to break it up. Cook until no pink remains, about 5–7 minutes. Drain excess fat if necessary, leaving about 1 tsp to coat the pan. Add the chopped onion and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Simmer the chili

Stir in the tomato sauce, beef broth, and tomato paste. Add chili powder, ground cumin, brown sugar, apple cider vinegar, Worcestershire sauce, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes, stirring occasionally, until slightly thickened. If it becomes too thick, add up to 2 tbs water to reach a scoopable but not runny consistency. Taste and adjust seasoning.

Keep the chili warm on very low heat while you cook burgers (cover to prevent skin forming) or transfer to a small slow cooker on warm.

Make the dressing: In a small bowl combine 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 0.25 tsp salt, and 0.125 tsp black pepper. Whisk until smooth.

Toss the slaw: In a medium bowl combine 2 cups thinly sliced green cabbage and 0.5 cup grated carrot. Pour the dressing over the vegetables and toss until evenly coated. Let sit 10 minutes for flavors to meld (can be made up to 2 hours ahead and refrigerated).

Form and season patties

Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently shape into patties slightly wider than your buns (about 3/4 inch thick). Season both sides with 1 tsp salt and 1/2 tsp black pepper total distributed across patties.

Cook the patties

Heat a large skillet or grill over medium-high heat and add 1 tbs vegetable oil if using a skillet. When hot, add patties in a single layer (do not overcrowd). Cook 3–4 minutes on the first side until a brown crust forms. Flip and cook 2 minutes, then place one American cheese slice on each patty and cover the pan or close the grill for 30–60 seconds until cheese melts and patties reach desired doneness (medium recommended).

Toast the buns

While patties rest 2 minutes, split buns and toast cut sides in the skillet or under broiler until lightly browned, about 1 minute.

Assemble: On the bottom bun place the cheesy beef patty, spoon about 1/4 cup of warm chili over the cheese, then top with a generous scoop (about 1/3 cup) of coleslaw. Cap with the top bun and serve immediately. Repeat for remaining burgers.