RECIPES: Recipe Details

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“Red River” Pork Slaw-Burger

The “Red River” Pork Slaw Burger brings together the wonderful flavor of a garlic pork meat pattie with the heat and sweet found in the Texas mustard sauce, the crisp tangy bite of the dill pickle and the smooth creamy texture of the cilantro slaw all into one giant flavor burst in your mouth. Served on a toasted bun, this burger is a pork lover’s delight.

Ingredients 

Ingredients –
Cilantro Slaw:
½ head of green cabbage, sliced very thin
½ Cup finely chopped cilantro
¼ Cup chopped green onion (green tops only)
1/3 Cup of  Slaw Dressing
Sauce:
1 - 16 ounce jar of prepared yellow mustard
1 Cup of light brown sugar
¼ Cup honey
3 Tablespoons of hot sauce
1 teaspoon of onion powder
1 bottle of beer
Patties:
1 ½ pounds of ground pork
½ pound Polish garlic sausage (pork and beef combination), casing removed
4 Tablespoons of roasted garlic paste
1 finely chopped shallot
3 Tablespoons of  salt free, fajita Seasoning or other major brand salt free fajita seasoning
2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
Vegetable oil to brush on grill Olive oil to brush on rolls
6 Kaiser rolls, split
12 sandwich sliced Kosher dill pickles

Instructions 

Directions – Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To roast garlic, place the 4 heads of garlic on a sheet of heavy-duty aluminum foil, drizzle with extra virgin olive oil, seal foil, place in a cooler corner of the grill and allow to roast for 30 minutes. To prepare Cilantro Slaw, place cabbage, cilantro and green onion in a large bowl and toss until incorporated. Add slaw dressing and mix well. Chill until ready to serve. Total prep time for slaw is 5 minutes. To prepare mustard sauce, in a medium pot over a cooler portion of the grill combine mustard, sugar, honey, hot sauce and onion powder. Stir until completely combined. Set aside one cup of this mixture to use as a spread on the rolls. With the remaining mixture in the pot, slowly add the beer until a loose basting sauce consistency is achieved (approximately half the bottle). Allow this sauce to achieve a low boil then set aside to baste patties with. Total prep time for sauce is 10 minutes. To make the patties, combine ground pork, sausage, garlic paste, shallot, fajita seasoning, salt and pepper in a large bowl. Handle the meat as little as possible to avoid compacting it, mix well trying to achieve equal distribution of all ingredients. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Total prep time for patties including roasting garlic is 40 minutes. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and begin generously basting the patties with the mustard sauce, after another 3 to 4 minutes turn the patties again and continue basting and grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the insides of the rolls with olive oil and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. Total cooking time is 10 to 12 minutes. To assemble the burgers, place a generous amount of mustard spread over the cut sides of the rolls. On each roll bottom, place two slices of dill pickle, a patty, and a generous portion of the Cilantro Slaw. Add the roll tops and serve. Makes 6 burgers