Texan Quarterpounders with Ranch Slaw

Featuring Newman’s Own® Maple and Mustard Dressing & Sticky Original BBQ Sauce

Serves: 4
Preparation time: 15 minutes, plus 30 minutes chilling
Cooking time: about 20 minutes

For the burgers:
1 tablespoon oil, plus extra for brushing
1 onion, chopped
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried mixed herbs
500 g minced steak or beef
1 tablespoon Worcestershire sauce

For the slaw:
½ small red cabbage, thinly shredded
½ small white cabbage, thinly shredded
½ small red onion, thinly sliced
75 g sweetcorn
1 large carrot, coarsely grated
5 tablespoons Newman’s Own Ranch dressing


to serve:
4 burger buns
4 slices Monterey Jack cheese
1 large tomato, sliced into 4
crisp lettuce
extra Newman’s Own Ranch Dressing


1. Heat the oil in a small frying pan and cook the onion for 3-4 minutes over a low heat until softened. Stir in the cumin and paprika and cook for 1 minute. Allow to cool.

2. Meanwhile place the beef in a large bowl with the herbs and Worcestershire sauce, season well with salt and freshly ground black pepper. Stir in the cooled onion and spice mixture and mix well until all the ingredients are combined. Divide the mixture into 4 and shape into burgers. Chill for 30 minutes.

3. Meanwhile make the ranch slaw. Combine all the ingredients together in a large bowl and mix well. Cover and leave to stand whilst you cook the burgers.

4. Brush the burgers with a little oil on each side. Preheat a grill, griddle pan or barbecue and when hot cook for 6-7 minutes each side until cooked through. Place a slice of cheese on top of each and serve in buns with the salad, a spoonful of the dressing and the Ranch slaw.

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