Serves: 3–4 | Time: about 30 minutes 1. Wash lettuce and dry well. 2. Slice tomato into even rounds. 3. Slice pickles. 4. Peel onion and slice into thin rings. 5. In a small bowl, combine mayonnaise, ketchup, and mustard. Mix until smooth. 6. Place bacon in a cold pan. Cook over medium heat until crispy. Transfer to paper towel to drain. 4. Divide ground beef into 3–4 equal portions. Gently form into patties slightly larger than the buns - about 3/4 inch (2 cm) thick.. Press a small indentation in the center of each patty. Keep patties cold until grilling. 5. Sprinkle both sides with salt and black pepper just before cooking. 6. GRILL. Heat grill to medium-high heat. Clean and lightly oil the grates. Place patties on the grill. Cook 3–4 minutes without moving to develop a crust. Turn once using tongs (do not press). Cook another 3–4 minutes. STOVE. Heat a pan over medium-high heat. Place patties in the pan. Cook for 3–4 minutes without moving. Flip and cook another 3–4 minutes. Internal Temperature for Burgers: Medium-rare: 130–135°F (54–57°C) Medium: 140–145°F (60–63°C) Medium-well: 150–155°F (65–68°C) Well-done (recommended safe temp): 160°F (71°C) ! For ground beef burgers, the safest recommended temperature is: 160°F (71°C). This ensures harmful bacteria are fully destroyed. 7. If using cheese, place a slice on each patty during the last minute and let it melt. 8. Cut buns in half. Spread butter on the cut sides. Toast in the pan until golden. 9. Spread sauce on the bottom bun. Add lettuce. Place the hot patty on top. Add bacon. Add tomato, pickles, and onion. Spread a little sauce on the top bun and close. TIPS: - Do not press patties while cooking - Use beef with some fat for juiciness - Let burgers rest for 2–3 minutes before assembling - Place lettuce under the patty to keep the bun from getting soggy BURGER IDEAS: Classic Cheeseburger – beef, cheese, lettuce, tomato, pickles, onion Bacon BBQ Burger – beef, bacon, barbecue sauce, onion Mushroom Swiss Burger – sautéed mushrooms, melted cheese, creamy texture Truffle Mushroom Burger – mushrooms, cheese, truffle oil Blue Cheese & Caramelized Onion Burger – rich, sweet, and bold Brie & Fig Burger – creamy cheese with a sweet contrast Prosciutto & Arugula Burger – salty and fresh balance Avocado Chicken Burger – grilled chicken, avocado, lettuce Mediterranean Burger – lamb or chicken, yogurt sauce, cucumber Caprese Burger – mozzarella, tomato, basil, balsamic Breakfast Burger – egg, bacon, cheese Hawaiian Burger – grilled pineapple, ham, cheese Portobello Burger – grilled mushroom cap, cheese, herbs Falafel Burger – chickpea patty, yogurt sauce Veggie Garden Burger – mixed vegetables and grains

   1. In a large bowl, combine the shredded green cabbage, grated carrot, and shredded red cabbage (if using). 2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined. 3. Pour the dressing over the shredded vegetables. Toss well to ensure that all the vegetables are evenly coated with the dressing. 4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together. 5. Serve: Give the coleslaw a final toss before serving. Adjust seasoning with additional salt and pepper if needed.