Carolina Pork Barbecue Burgers
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Carolina Coleslaw
- 3 cups finely shredded green cabbage
- 1⁄2 cup julienned red bell peppers or 1/2 cup green bell pepper
- 2 green onions, chopped
- 2 tablespoons sauvignon blanc wine
- 2 teaspoons sugar
- salt
- fresh ground black pepper
-
Barbecue Burger Balm
- 1⁄2 cup molasses
- 1⁄3 cup apple cider vinegar
- 1⁄4 cup spicy brown mustard
- 2 garlic cloves, minced
- 1⁄4 teaspoon cayenne pepper
- salt
- fresh ground black pepper
-
Patties
- 1 1⁄2 lbs ground pork
- 1⁄4 cup finely chopped red onion
- 1 teaspoon meat seasoning (Paul Prudhomme Meat Magic)
- 4 seeded hamburger buns, split
directions
- Make the coleslaw: combine the cabbage, pepper, and onions in a big bowl; toss well.
- Combine the mayonnaise, Sauvignon Blanc, sugar, salt, and pepper in a small bowl; stir to blend well; pour over the cabbage mixture, tossing to blend; cover and refrigerate until serving.
- Make the balm: combine all the balm ingredients in a small bowl; stir to blend well; set aside.
- Prepare a medium-hot fire in a charcoal grill with a cover, ,or preheat a gas grill to medium-high.
- Make the patties: combine ¼ cup of the balm, the pork, onion, and seasoning blend in a big bowl; mix well (handle meat as little as possible to avoid compacting it).
- Divide the mixture into 4 equal parts; form into patties to fit the buns.
- When the grill is ready, brush the grill rack with oil; place the patties on the rack, cover, and cook, turning once and basting with the remaining balm, until done to preference—4-5 minutes per 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.
- Assemble burgers: on each bun bottom, place a patty and an equal portion of the coleslaw; add the bun tops and serve.
Questions & Replies
Got a question?
Share it with the community!