Name: Grilled Napa Cabbage and Radicchio Topping
Total time: 1 h
Ingredients: 2 tablespoons sour cream; 2 tablespoons mayonnaise; 2 tablespoons buttermilk; 1 tablespoon cider vinegar; 1 tablespoon minced fresh parsley; 2 teaspoons Dijon mustard; 1/4 teaspoon sugar; 1/2 teaspoon table salt; 1/8 teaspoon black pepper; 1/4 small head napa cabbage; 1/2 small head radicchio, cut into 2 wedges; 2 tablespoons vegetable oil

Why This Recipe Works

For a different take on a burger topping, we created a cross between a slaw and a sauce. Using the same fire on which we cook the burgers, we lightly char a vegetable to add a smoky element. Once the vegetable is cool, we toss it in a tangy dressing made of buttermilk, sour cream, mayonnaise, cider vinegar, and sugar. A dollop is all it takes to dress up any burger.

Instructions

Combine sour cream, mayonnaise, buttermilk, vinegar, parsley, mustard, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Set aside.

Place cabbage and radicchio on rimmed baking sheet and brush with oil (do not clean sheet). Grill over hot fire until lightly charred and beginning to wilt, 2 to 4 minutes on each cut side. Return to sheet and let cool, 5 minutes. Slice cabbage and radicchio thin, then transfer to bowl with reserved sour cream mixture. Toss to combine and season with salt and pepper to taste.