Chef Natalie Schwab, the culinary demonstrator for Johnson & Wales University, shows us how to make Barbecue Pork Burger.
Fresh ingredients are provided by King Soopers.
Barbecue Pork Burger
Makes 4 Burgers
· 1 (½-pound) piece green cabbage, cored
· 1 tsp salt
· ¼ cup mayonnaise
· 1 tablespoon milk
· 1 tablespoon plus 1 ½ teaspoons white-wine vinegar, divided
· ½ cup very finely shredded carrot (1 medium)
· 1 tablespoon thinly sliced fresh chives
· ½ cup bottled tomato-based barbecue sauce
· ¼ teaspoon cayenne
· ½ medium red onion, finely chopped
· 1 ½ pounds ground pork
· 4 Kaiser or soft rolls, split and grilled (I like soft onion rolls)
- Pre-heat grill to medium-high heat.
- Thinly slice enough cabbage to measure 2 cups. Sprinkle with 1 tsp of salt and set aside for one hour. This will draw excess moisture from the cabbage and keep it from making the slaw too watery. Once the water has left the cabbage, drain it well and set aside.
- In a medium sized bowl, whisk together mayonnaise, milk and 1½ teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers (if making ahead be sure to refrigerate).
- Stir together barbecue sauce, cayenne, ¼ teaspoon salt, and remaining tablespoon vinegar until combined well.
- Mix together pork, ½ teaspoon salt, ¼ teaspoon pepper, finely chopped red onion, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 thick burgers.
- Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.
- Brush cut sides of rolls with remaining ¼ cup barbecue sauce, then sandwich patties and coleslaw between rolls.