1 lb ground beef (93 percent lean or leaner)
¼ C packed brown sugar
¼ C beer
¼ C yellow mustard
¼ C cider vinegar
1 C thinly sliced cabbage
4 toasted hamburger buns, split
To prepare barbecue sauce, combine brown sugar, beer, mustard and cider vinegar in small saucepan; bring to a boil. Reduce heat and simmer 15 to 17 minutes until thickened and reduced to ½ cup, stirring occasionally.
Lightly shape ground beef into four ½-inch-thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to10 minutes (over medium heat on preheated gas grill, covered,7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees, turning occasionally. About 2 minutes before burgers are done, place bun, cut sides down, on grid. Grill until lightly toasted.
Spoon 1 tablespoon sauce on bottom of each bun; top with burger. Evenly top burgers with cabbage. Evenly spoon remaining sauce over cabbage.
Recipe courtesy of beeftips.com.