Wine Varietal: Pinot Grigio
1 c. green cabbage, thinly sliced
2 tsp. fresh lime juice
1/2 tsp. kosher salt
2 Tbsp. coarsely chopped cilantro leaves
1 c. sour cream
1/2 c. your favorite taco sauce (like Pico Pica)
1 tsp. fresh minced garlic
1 cup canned white potatoes, rinsed and drained (or leftover cooked potato)
1 Tbsp. fresh minced garlic
1 Tbsp. each ground cumin and coriander
1 Tbsp. chili powder
2 Tbsp. Worcestershire sauce
1/2 c. fresh cilantro leaves
1-1/4 lb. ground pork
2 tsp. each Kosher salt and freshly ground black pepper
1/2 cup seeded and chopped fresh tomatoes, or canned fire-roasted tomatoes, drained
6 large/burrito-size flour tortillas
In a small bowl, toss cabbage with 2 tsp. lime juice, 1/2 tsp kosher salt and 2 Tbsp. cilantro. Stir to coat and let stand at room temperature while preparing burgers (or longer, refrigerated).
Mix together the sour cream, taco sauce and 1 tsp. garlic. Refrigerate until ready to assemble burgers.
Combine the potatoes, remaining 1 Tbsp. garlic, cumin, coriander and chili powder in a large bowl. Using a fork, lightly smash the potatoes and mix until blended. Add Worcestershire, egg and and remaining 1/2 c. cilantro, mix well. Crumble the pork into the bowl, add the salt & pepper, and mix until just blended. Moisten your hands with water and shape the meat into six patties.
Heat a gas grill over medium-high heat. Cook the burgers until the bottoms are well browned, 6 to 8 minutes. Flip the burgers and continue cooking until done, another 6 to 8 minutes. Remove from heat. During the last few minutes of cooking, prepare tortillas by lightly grilling both sides.
Spread 1-2 Tbsp. sour cream sauce over one half of tortilla. Cut each burger in half lengthwise, place burger halves on that half of tortilla, next to each other with room between. Top each a dollop of sour cream sauce, cabbage slaw and tomatoes. Fold tortilla to cover both, then in half again so burgers are on top of each other. Serve immediately.