1 small celery root, peeled and shredded
Juice of 1/2 lemon (about 2 tbsp.)
1 cup sour cream
1 large carrot, shredded
½ cup mixed fresh herbs (such as chives, flat-leaf parsley leaves, and dill sprigs), finely chopped
2 tbsp. Dijon mustard
2 lb. ground beef (80% to 90% lean)
2 tsp. each granulated garlic and granulated onion
⅓ cup cayenne hot sauce (such as
2 tbsp. Worcestershire sauce
2 tbsp. butter
6 sesame seed buns (I like Big Marty’s), untoasted; or 6 kaiser rolls with poppy seeds, toasted; or 6 sandwich-size English muffins, toasted
1 ½ cups crumbled smoked blue cheese (I like
Spicy dill pickle slices
In a medium bowl, mix the celery root and lemon juice; season with salt. Mix in the sour cream, carrot, herbs, and Dijon; season the celery root slaw with pepper.
Heat a large cast-iron or other heavy skillet over medium to medium–high.
In a medium bowl, season the beef with salt and pepper. Mix in the granulated garlic and onion, hot sauce, and Worcestershire. Form into 6 patties (thinner in centers for even cooking).
Melt 1 tbsp. butter in the skillet. Add 3 patties and cook, turning occasionally, for 8 minutes. Repeat with the remaining 1 tbsp. butter and 3 patties.
Top the bun bottoms with the slaw, patties, blue cheese, pickles, and the bun tops.
Note: Any leftover celery root slaw is great on deli-meat sandwiches.