The Famous Pool Room Coleslaw Burgers: A Taste of Southern Tradition

My first encounter with the Pool Room Coleslaw Burger wasn’t in a pool room at all. It was at a family reunion, where my great-aunt Martha, a Fayetteville native, proudly unveiled a massive crockpot of what looked like…coleslaw soup. Skepticism quickly turned to intrigue as she piled this tangy, sweet concoction onto juicy, grilled burgers nestled in soft buns. One bite, and I understood. This wasn’t just coleslaw; it was a taste of home, a culinary hug steeped in local history. It was the best burger I’d ever tasted.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yields: Approximately 1 gallon of slaw, enough for many burgers!
• Dietary Type: Not specified (can be adapted to be gluten-free by using gluten-free buns)

Ingredients

• 1 gallon chopped head of cabbage
• 1 quart mustard (yellow or Dijon-style works well)
• 1 tablespoon pepper (freshly ground is preferred)
• 3 large onions, chopped
• 1 cup brown sugar, packed
• 4 1/2 cups sugar (granulated)
• 1 tablespoon salt
• Hamburger patties, grilled to your liking
• Hamburger buns

Equipment Needed

• Large, heavy-bottomed pan or pot
• Measuring cups and spoons
• Knife and cutting board
• Jars with lids (for storing leftover slaw)
• Tongs or spatula for grilling burgers
• Grill or skillet

Instructions

1. Prepare the Slaw Base: In a large, heavy-bottomed pan, combine the chopped cabbage, mustard, pepper, chopped onions, brown sugar, sugar, and salt. The pan should be large enough to accommodate all the ingredients comfortably, as it will be brought to a boil.

2. Cook the Slaw: Place the pan over medium-high heat. Bring the mixture to a boil, stirring frequently to prevent sticking and ensure the sugars dissolve evenly. Be careful not to let the mixture scorch on the bottom of the pan.

3. Simmer and Infuse: Once the slaw reaches a boil, reduce the heat to low. Simmer for about 10-15 minutes, stirring occasionally. The goal is to allow the flavors to meld together and the cabbage to soften slightly but still retain some of its crunch.

4. Grill the Burgers: While the slaw is simmering, prepare your hamburger patties. Grill them to your desired level of doneness. A medium-well burger is a classic pairing, but feel free to adjust to your preference.

5. Assemble the Burgers: Once the burgers are grilled and the slaw is ready, it’s time to assemble. Place a grilled hamburger patty on a hamburger bun. Generously top the burger with the cooked slaw.

6. Serve and Enjoy: The traditional way to enjoy this burger is without any other condiments. The slaw is the star!

7. Store Leftover Slaw: Carefully transfer any remaining slaw into clean jars and seal them tightly. The slaw does not have to be refrigerated until opened. This allows it to be enjoyed at room temperature, showcasing its unique flavor profile.

Expert Tips & Tricks

• Cabbage Prep: For the best texture, use a mandoline or food processor to finely shred the cabbage. This ensures a consistent texture throughout the slaw. Alternatively, you can use pre-shredded cabbage from the grocery store for convenience, but be sure to chop it a bit finer if the shreds are too long.
• Spice Level: Adjust the amount of pepper to your liking. If you prefer a milder slaw, reduce the pepper to 1/2 tablespoon. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
• Sweetness Adjustment: The sugar content in this recipe is significant, contributing to the slaw’s distinctive flavor. If you prefer a less sweet slaw, you can reduce the amount of sugar by 1/4 to 1/2 cup.
• Onion Options: While yellow onions are traditionally used, you can experiment with other types of onions, such as white onions or Vidalia onions, for a slightly different flavor profile.
• Slaw Consistency: The slaw will thicken as it cools. If you prefer a thinner slaw, you can add a splash of water or apple cider vinegar while it’s simmering.
• Flavor Enhancement: For an extra layer of flavor, consider adding a tablespoon of celery seed or a dash of garlic powder to the slaw while it’s cooking.

Serving & Storage Suggestions

Serve the Pool Room Coleslaw Burgers immediately after assembling them. The warm burger and tangy slaw create a delightful contrast. The slaw can be served warm or at room temperature, depending on your preference.

Leftover slaw can be stored in airtight jars at room temperature for up to 3-4 days. Once opened, the slaw should be refrigerated and consumed within 1 week. While the recipe says refrigeration is optional, it is highly recommended for food safety, especially with modern food safety standards. The burgers are best eaten immediately. Refrigerating them after assembly will cause the bun to become soggy.

Nutritional Information

(Note: These values are estimates and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving (Slaw Portion)	% Daily Value*
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	1500mg	63%
Total Carbohydrate	70g	23%
Dietary Fiber	5g	20%
Sugars	60g	N/A
Protein	3g	6%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Spicy Slaw: Add a finely chopped jalapeño pepper or a pinch of red pepper flakes to the slaw for a spicy kick.
• Vinegar-Based Slaw: Replace half of the mustard with apple cider vinegar for a tangier slaw.
• Sweetener Alternatives: Substitute honey or maple syrup for the brown sugar and granulated sugar. Adjust the quantities to taste.
• Protein Swap: Instead of hamburger patties, try using grilled chicken breasts, pulled pork, or even veggie burgers.
• Bun Alternatives: Use brioche buns, pretzel buns, or even lettuce wraps for a lighter option.
• Gluten-Free: Serve on gluten-free buns or skip the bun altogether.
• Vegetarian: Substitute the hamburger patty with a plant-based burger.

FAQs (Frequently Asked Questions)

Q: Why is the slaw cooked?
A: Cooking the slaw helps to soften the cabbage slightly and allows the flavors to meld together, creating a unique and delicious taste.

Q: Can I make this slaw ahead of time?
A: Yes, the slaw can be made ahead of time and stored in jars. In fact, the flavors often improve after a day or two.

Q: Can I freeze the slaw?
A: While technically possible, freezing the slaw is not recommended as it can alter the texture of the cabbage.

Q: What kind of mustard should I use?
A: Yellow mustard is traditional, but you can experiment with Dijon-style mustard for a slightly more complex flavor.

Q: Is refrigeration really optional?
A: While the original recipe states that refrigeration is not necessary until opened, it is highly recommended to refrigerate the slaw for food safety reasons, especially after opening.

Final Thoughts

The Pool Room Coleslaw Burger is more than just a meal; it’s a taste of history, a connection to a specific place and time. Don’t be afraid to experiment with the recipe and make it your own. Gather your friends and family, fire up the grill, and share this unique and delicious burger. I guarantee it will spark conversation and create lasting memories. Share your creations and variations! I’d love to hear how you make this recipe your own. Maybe pair it with a crisp, cold sweet tea to complete the southern experience.