Barbecue Glazed Char-Burger with Tangy Coleslaw

• Sauce
• 1-1/2 cups Kraft BarBQ Sauce
• Dry Rub
• 3/4 cup paprika
• 1/4 cup ground cumin
• 1/4 cup garlic powder
• 1/4 cup brown sugar, packed
• 2 Tbsp. salt
• 1 Tbsp. black pepper
• Coleslaw
• 1-1/2 qt. green cabbage, finely shredded
• 2-1/4 cups red cabbage, finely shredded
• 2-1/4 cups fennel, shaved
• 3/4 cup red onions, minced
• 3/4 cup carrots, shredded Target 2 lb For $3.00 thru 02/06
• 3/4 cup Kraft Coleslaw Dressing
• 1/2 cup Heinz Apple Cider Vinegar
• 1 Tbsp. caraway seed
• Burgers
• 24 each kaiser rolls, split
• 24 each beef patties (80/20), 6 oz./170 g each
• 144 slices sliced dill pickles

1. Sauce: Cook barbecue sauce in saucepan until heated through, stirring occasionally.
2. Hold over low heat.
3. Dry Rub: Mix all ingredients.
4. Coleslaw: Combine all ingredients.
5. Refrigerate until ready to use.
6. For each serving: Toast cut sides of 1 roll lightly on griddle.
7. Rub about 1 Tbsp.
8. (15 mL) Dry Rub over each beef patty; cook on medium-high heat 6 min.
9. on each side or to medium (160 degrees F) or desired doneness.
10. Brush top of cooked patty with 1 Tbsp.
11. (15 mL) Sauce; place under salamander on sizzle plate 30 sec.
12. to 1 min.
13. or until sauce is caramelized.
14. Cover bottom half of roll with 1/2 cup (125 mL) Coleslaw, about 3 pickle slices, burger and top of roll.

sauce, barbq sauce, rub, paprika, ground cumin, garlic powder, brown sugar, salt, black pepper, green cabbage, red cabbage, fennel, red onions, carrots, apple cider vinegar, caraway seed, burgers, kaiser rolls, beef patties, dill pickles

Taken from www.kraftrecipes.com/recipes/barbecue-glazed-char-burger-tangy-coleslaw-124316.aspx (may not work)