Kansas City Barbeque Pork Combo Burgers, a finalist in the 2008 Sutter Home Build a Better Burger Recipe Contest, takes classic Kansas City barbeque and mixes it up.
Prepared in 25 minutes or less, every bite of these burgers is made better with Sutter Home Cabernet Sauvignon.
1/2 pound honey-baked ham, finely minced
1/2 cup finely chopped sweet onion
1/3 cup roasted sunflower kernels
1/4 cup dill pickle relish, drained
1 tablespoon smoked paprika
1/2 teaspoon kosher salt
1 1/2 pounds ground pork
BBQ BEAN SPREAD
1 cup ketchup
1/2 cup apple jelly
2 tablespoons Worcestershire Sauce
1 tablespoon whole-grain Dijon mustard
1 teaspoon onion powder
1/2 teaspoon ground nutmeg
1 can (15.5 ounces) dark red kidney beans, rinsed and drained well
1/2 cup chopped honey-baked ham
1/3 cup mayonnaise
1 tablespoon honey
1 tablespoon TABASCO Chipotle Pepper Sauce
3/4 cup finely chopped giardiniera (Italian pickled vegetables)
3/4 cup cored and finely chopped Fuji apple
1/4 cup chopped green onion tops
3 cups packaged shredded cabbage and carrot mix
1/2 cup roasted sunflower kernels
Vegetable oil, for brushing on the grill rack
6 good quality whole-wheat buns, split
Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
To make the spread, whisk together the ketchup, jelly, Worcestershire sauce, mustard, onion powder, and nutmeg in a small bowl. Set aside 1/2 cup of the bbq sauce for assembling the burgers. Combine the remaining sauce, beans, and ham in a food processor and blend until smooth. Cover and set aside.
To make the slaw, combine all of the ingredients in a medium bowl and mix well. Cover and refrigerate.
Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, 4 to 6 minutes per side. During the final 2 minutes of cooking, place the buns, cut side down, around the outer edges of the grill to lightly toast.
To assemble the burgers, place equal amounts of bean spread on the toasted surfaces of each bun. Place the patties on the bun bottoms and top with the reserved bbq sauce and about 1/3 cup of slaw. Add the bun tops and serve.