Preheat grill on medium high heat.
Purple Coleslaw: Mix your thinly sliced red cabbage with carrots, lime juice and mayonnaise. Season with salt and pepper to taste. Let sit covered in fridge until ready for use.
Guinness Cheese Sauce: Start by melting butter in a medium saucepan. Once butter is melted, add in flour and cook for five minutes to remove raw flour taste. Slowly whisk in milk and beer. Once sauce starts to thicken add in the rest of your ingredients and whisk until smooth. Keep warm on low heat until ready to use, whisking once in a while.
Dijonnaise Sauce: Mix all ingredients together in a bowl and reserve.
Once all your sauces and slaw are ready, grill burgers approximately 2-3 minutes per side for a medium-rare burger, or until 160⁰F for well done.
Toast buns on grill for 1 minute until you get grill marks.
To assemble spread Dijonnaisse on top and bottom bun.
Place your burger patty down then add a dollop of Guinness cheese sauce on top. Top with slaw and crispy onions.
Serve with a side of Cal & Gary’s BBQ Chips.