RECIPES: Recipe Details

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Carolina Pork Barbeque Burgers

Serves 
Makes 4 burgers
Ingredients 

Carolina Coleslaw

3 cups finely shredded green cabbage
1/2 cup julienned red and/or green bell pepper
2 green onions, chopped
2 tablespoons mayonnaise
2 tablespoons Sauvignon Blanc
2 teaspoons sugar
Salt
Freshly ground black pepper

Barbeque Burger Balm

1/3 cup molasses
1/3 cup apple cider vinegar
1/4 cup spicy brown mustard
2 garlic cloves, minced
1/4 teaspoon ground cayenne
Salt
Freshly ground black pepper

Patties

1 1/2 pounds ground pork
1/4 cup finely chopped red onion
1 teaspoon Paul Prudhomme Meat Magic Seasoning Blend or other meat seasoning blend

Vegetable oil, for brushing on the grill rack
4 seeded hamburger buns, split

Instructions 

To make the coleslaw, combine the cabbage, pepper, and onions in a large bowl and toss well. Combine the mayonnaise, Sauvignon Blanc, sugar, and salt and pepper to taste in a small bowl and stir until well blended. Pour over the cabbage mixture, tossing to blend. Cover and refrigerate until serving.

To make the balm, combine all of the ingredients, including salt and pepper to taste, in a small bowl. Stir to blend well and set aside.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine 1/4 cup of the balm, the pork, onion, and seasoning blend in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting with the remaining balm, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place a patty and an equal portion of the coleslaw. Add the bun tops and serve.

Comments 

To make the coleslaw, combine the cabbage, pepper, and onions in a large bowl and toss well. Combine the mayonnaise, Sauvignon Blanc, sugar, and salt and pepper to taste in a small bowl and stir until well blended. Pour over the cabbage mixture, tossing to blend. Cover and refrigerate until serving.

To make the balm, combine all of the ingredients, including salt and pepper to taste, in a small bowl. Stir to blend well and set aside.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine 1/4 cup of the balm, the pork, onion, and seasoning blend in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting with the remaining balm, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place a patty and an equal portion of the coleslaw. Add the bun tops and serve.