Carolina Pork Barbeque 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
Directions
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.
Makes 4 burgers
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