In a large bowl mix the slaw ingredients. Cover and refrigerate until ready to assemble the burgers.
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Shredding Cabbage
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Mix the patty ingredients, and then gently form four patties of equal size, each about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of the patties to prevent them from forming a dome as they cook.
Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (70ºC), 12 to 15 minutes, turning once when the patties release easily from the cooking grate without sticking. During the last minute of grilling time, toast the buns, cut side down, over direct heat. Place the burgers on the buns and top with the slaw. Serve warm.
