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1
For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.
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2
Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine.
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3
Pour the dressing over the vegetables and toss again.
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4
Cover and refrigerate for at least 30 minutes and up to 8 hours.
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5
For the ketchup: Whisk together the ketchup and chipotles in a small bowl.
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6
For the mustard: In another small bowl, whisk together the mustard and horseradish.
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7
For the burgers: Heat a gas or charcoal grill to high.
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8
Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently.
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9
Make a well in the center of each patty with your thumb.
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10
Brush the patties with oil and season generously with salt and pepper.
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11
Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve).
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12
Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey).
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13
During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.
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14
Transfer the burgers to a platter.
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15
If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden.
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16
Place the burgers on the bun bottoms.
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17
Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using.
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18
Set the bun tops on top and serve immediately.
