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What You Need:
2 Tbsp. Unsalted Butter
3 large Yellow Onions, thinly sliced
6 Bubba Pork Bratwurst Burgers, defrosted
6 slices Sliced Swiss Cheese
3 cups 3-Color Deli Cole Slaw
6 Tbsp. Coleslaw Dressing
6 Portuguese Rolls, split
6 Tbsp. Stoneground Mustard
- Melt over medium heat in a large skillet. Add onions, stir to coat and reduce heat to medium-low. Cook, uncovered, stirring occasionally to prevent burning, until onions are reduced by half and a deep caramel brown color, about 45 minutes*. Set aside.
- Preheat grill on medium-high. Arrange burgers on grate, close grill and cook until 160° in center, about 4 min. per side. 1 min. before burgers are done, top with sliced cheese. Close grill and finish cooking.
- While burgers cook, toss slaw mix with dressing; set aside.
- Serve burgers on Portuguese rolls topped with caramelized onions, stoneground mustard and fresh coleslaw.
*TIP Caramelize the onions ahead of time and refrigerate them. Better yet, cook extra and freeze in small batches for future meals. Just use two pans so the onions can brown.