Tailgate recipe: Black and Purple Burger

This is one big game. That's going to mean one big tailgate party, too.

Celebrate the Ravens' playoff game with a recipe from the folks who feed the team. Chef Jonathan Lindenauer at Classic Catering People — the exclusive caterers of the Ravens' training facility in Owings Mills, the 200,000 square-foot facility known affectionately as The Castle — developed this burger recipe with a decidedly Ravens bent.

It's a burger, yes, but the Black and Purple Burger is dressed with a bright (in color and flavor) slaw that will declare your team allegiance clearly.

The 'Black and Purple' Burger

Makes: 8 servings

For the slaw:

1 head red cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup best-quality mayonnaise

2 tablespoons sour cream

2 tablespoons grated Spanish onion

2 tablespoons sugar, or to taste

2 tablespoons white vinegar

1 tablespoon dry mustard

2 teaspoons celery salt

salt and freshly ground pepper

For the burgers:

3 1/2 to 4 pounds of good quality ground beef

Montreal Steak Seasoning

salt and pepper to taste

hamburger buns

Condiments of choice: bacon, onions, tomato, lettuce, cheese

Prepare the burgers in 6- to 8-ounce patties. Season with the Montreal Steak Seasoning, salt and pepper, and set aside at room temp while you prepare the "Purple Slaw."

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Cook burgers on a hot grill to desired temperature, approximately 3 1/2 minutes per side for medium rare.

Build the burgers as: burger on bottom, cheese (if using), favorite condiments. Top with the "Purple Slaw."

Courtesy of chef Jonathan Lindenauer at Classic Catering People

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