AT A GLANCE
The comeback sauce is a chilli mayonnaise from Mississippi that's used as a dipping sauce and salad dressing; here we've dressed our slaw with it for a nice hint of heat. We've minced brisket for these burgers - the good fat content produces a rich patty. If you'd prefer a lighter burger, use minced chuck.
|01||Preheat oven to 180C and heat a baking tray. Pat beef into four 2cm-thick patties that are slightly larger than your buns. Heat a non-stick ovenproof frying pan over medium-high heat, add oil and patties and cook, turning occasionally, until browned (8-9 minutes for medium-rare to medium). Top with cheddar, transfer to heated tray and place in the oven until cheddar melts and burgers are cooked to your liking (a further 1-2 minutes for medium).|
|02||For comeback sauce, whisk ingredients in a bowl to combine, then season to taste.|
|03||Meanwhile, toast buns, cut side down only in the same pan you cooked burgers in over high heat (2-3 minutes).|
|04||Combine cabbage and carrot in a bowl with 1-2 tbsp comeback sauce. Spread bun bases with extra sauce, top with cheeseburger, slaw and pickles, sandwich with bun tops and serve hot with potato chips.|