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  • Make the cabbage: In a large skillet, heat the EVOO over medium-high heat. Stir in the caraway seeds for 30 seconds. Add the cabbage and season with the sugar, vinegar, salt and pepper. Partially cover and cook, stirring frequently, until tender.

  • Make the gravy: In a medium skillet, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the stock, cider and worcestershire. Whisk in the gingersnap crumbs to thicken. Lower the heat and keep warm.

  • Make the burgers: In a large bowl, combine the beef, parsley, onion, relish and mustard. Form 4 patties, slightly thinner at the center and thicker at the edges for even cooking. In a large cast-iron or other heavy skillet, heat a drizzle of EVOO over medium-high heat. Add the burgers and cook, turning once, for 8 minutes. Transfer the burgers to the gravy and turn over to coat.

  • Place the burgers on the bread or roll bottoms and top with the cabbage and bread or roll tops. Serve with the chips.