Mix the patty ingredients, and then form four patties of equal size, each about ¾ inch thick. Place the patties on wax paper squares, and refrigerate until ready to grill.
In a large bowl whisk the sour cream, mayonnaise, lime juice, salt, brown sugar, and pepper. Slowly whisk in the oil until emulsified. Stir in the poppy seeds, and then add the cabbage and scallions. Toss until well coated.
Related Grill Skills
Shredding Cabbage
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Prepare the grill for cooking over medium heat (400°F).
Brush the tops of the patties with oil. Place the patties on the grill, wax paper side up, and peel off the wax paper. Grill the patties over direct medium heat, with the lid closed, until fully cooked but still juicy (165ºF), 8 to 10 minutes, turning once after 6 minutes (when the patties release easily from the cooking grates). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
Brush the tops of the patties with oil. Place the patties on the grill, wax paper side up, and peel off the wax paper. Grill the patties over direct medium heat, with the lid closed, until fully cooked to (165°F), 8 to 10 minutes, turning once after 6 minutes (when the patties release easily from the cooking grates). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over medium heat.
Brush the tops of the patties with oil. Place the patties on the grill, wax paper side up, and peel off the wax paper. Grill the patties over medium heat, with the lid closed, until fully cooked to (165°F), 8 to 10 minutes, turning once after 6 minutes (when the patties release easily from the cooking grates). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over medium heat.
Build each burger on a bun with mayonnaise, a patty, and some slaw. Serve warm with the remaining slaw on the side.
