For the Carolina Slaw:

• 1 medium green cabbage, cored and coarsely chopped
• 1 carrot, grated
• 1/2 cup yellow onion, chopped
• 4 tablespoons avocado oil
• 1/2 cup white or apple cider vinegar
• 2 tablespoons sugar
• 1 tablespoon Voodoo

For the Tarheel Sliders:

• 2 lb ground beef
• 3 tablespoons Tarheel BBQ Rub 
• 12 slider buns
• Ketchup & pickles!

For the Carolina Slaw:

Assemble the vegetables on a cutting board or in a large bowl. Working in batches, transfer a few cups of the vegetable combination to a food processor at a time and pulse 3-4 times to a rice-like consistency. You want the slaw to be fine enough to hold together on a slider bun, but be careful not to over-process. Transfer all the processed vegetables to a large bowl.

In a small bowl or measuring cup, stir together the remaining ingredients and pour over the processed vegetables.

Cover and refrigerate until ready to serve. The slaw can be made a day ahead.

For the Tarheel Sliders:

Prepare a sheet pan lined with parchment or waxed paper.

Put the ground beef in a large bowl and sprinkle the Tarheel BBQ Rub over the top. Gently knead the spice into the meat and divide into 12 equal portions. Roll each portion into a ball and flatten into a 4" patty. Line up the prepared patties on the sheet pan.

Preheat your grill to high heat. Grill the patties about 6 minutes total, flipping once or twice during the cooking time. 

Serve immediately on slider buns with Carolina slaw, ketchup and a pickle.

Notes:

Slaw recipe adapted from Bon Appétit: Carolina Cole Slaw