Gourmet Live and BlogHer Road Trip, Austin Recipe: Barbecued Pork Burgers With Slaw
|March 16AUSTIN||July 27SAN DIEGO|
|April 27ATLANTA||August 31CHICAGO|
|June 1SAN FRANCISCO||Sept. 28NEW YORK|
|June 29WASHINGTON DC|
- Active time:30 min
- Start to finish: 30 min
Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers for the last minute of grilling, and brushed on the bun. A cabbage slaw with a creamy dressing tops them off with just the right crunch.
- 1 (1/2-lb) piece green cabbage, cored
- 1/4 cup mayonnaise
- 1 tablespoon milk
- 1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided
- 1/2 cup very finely shredded carrot (1 medium)
- 1 tablespoon thinly sliced fresh chives
- 1/2 cup bottled tomato-based barbecue sauce
- 1/4 teaspoon cayenne
- 1 1/2 lb ground pork
- 4 kaiser or soft rolls, split and grilled
an adjustable-blade slicer
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
- Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 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.
- Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
- Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
- 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 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.
- Coleslaw can be made 8 hours ahead and chilled, covered.
- Patties can be formed 1 hour ahead and chilled, covered.
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