Moink Burgers with homemade Coleslaw by BBQ Junkie

Name: Moink Burgers with homemade Coleslaw by BBQ Junkie
Yield: Dinner for 4 people
Ingredients: 0 Ground beef Black Angus USA PRIME; Burgers; 500 grams Black Angus ground beef /en/daily-meats/minced-meat.html; 4 Hamburger buns; 16 slices Breakfast bacon; 40 grams Grated Parmesan cheese; 2 teaspoons Garlic powder; 1 Egg; 75 ml Milk; 50 grams Breadcrumbs; 2 tablespoons Italian herbs; 1 tablespoon Freshly ground black pepper; 1 teaspoon Salt; 5 tablespoons BBQ rub; 5 tablespoons BBQ sauce; Coleslaw; 200 grams Fresh red cabbage; 200 grams Fresh white cabbage; 2 Carrots; 2 tablespoons Mayonnaise; 2 tablespoons Crème fraîche; 2 tablespoons Apple cider vinegar; 1 tablespoon Mustard; 1 tablespoon Honey; 1 teaspoon Mustard powder; 1 tablespoon Dried parsley; Other Equipment Needed; BBQ with lid; Smoking wood (hickory); Basting brush

Winner 2024

Ingredients

Dinner for 4 people

Burgers

500 grams Black Angus ground beef

4 Hamburger buns

16 slices Breakfast bacon

40 grams Grated Parmesan cheese

2 teaspoons Garlic powder

1 Egg

75 ml Milk

50 grams Breadcrumbs

2 tablespoons Italian herbs

1 tablespoon Freshly ground black pepper

1 teaspoon Salt

5 tablespoons BBQ rub

5 tablespoons BBQ sauce Coleslaw

200 grams Fresh red cabbage

200 grams Fresh white cabbage

2 Carrots

2 tablespoons Mayonnaise

2 tablespoons Crème fraîche

2 tablespoons Apple cider vinegar

1 tablespoon Mustard

1 tablespoon Honey

1 teaspoon Mustard powder

1 tablespoon Dried parsley Other Equipment NeededBBQ with lidSmoking wood (hickory)Basting brushCocktail sticks (optional)

A true BBQ enthusiast knows: moink balls are a thing in BBQ world. A combination of meatballs, smoked breakfast bacon, and BBQ sauce is obviously delicious. On social media, you’ll see them in all shapes and sizes. BBQ Junkie created a twist: the MOINK burger. Same same, but different, served on a burger bun with classic homemade coleslaw. Sounds good, right?

Coleslaw Preparation

Start with the coleslaw so the dressing can soak nicely into the cabbage and carrots. In a bowl, mix together mayonnaise, crème fraîche, apple cider vinegar, mustard, honey, mustard powder, and parsley until you get a smooth dressing. Set aside.

Then slice or julienne the red cabbage, white cabbage, and carrots and place them in a bowl. Add the dressing and mix well until you have a colorful coleslaw. Refrigerate until ready to serve.

(BBQ) Preparation

Time to fire up the BBQ! Go for indirect heat and aim for a temperature around 120 degrees Celsius (about 250°F).

In a large bowl, combine the minced meat, egg, milk, Parmesan cheese, garlic powder, Italian herbs, pepper, salt, and breadcrumbs. Knead well and form 4 equal-sized burgers. Sprinkle half of the BBQ rub on one side of the burgers, then flip and cover the other side, so they’re coated all around with the rub. Wrap each burger with about 4 slices of bacon.

MOINK Burgers on the BBQ

When the BBQ is ready, add some smoking wood and place the MOINK burgers on the grill grate. Close the lid and cook for about 45 minutes. Then brush the burgers all over with BBQ sauce, close the lid again, and cook for another 15 minutes to let the sauce caramelize nicely.

Meanwhile, get your burger buns ready. Slice them open and toast them for a few minutes on the indirect side of the BBQ. Directly over the hot coals, just about 30 seconds should do.

Generously top the bottom halves of the toasted buns with coleslaw and place the MOINK burgers on top. Add the bun tops and your meal is ready. Serve with some extra coleslaw on the side for a true classic!

ENJOY!