Carolina Style Bbq Pork Burgers With Coleslaw Recipes

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CAROLINA BURGER



Carolina Burger image

Just mention the Carolinas and I immediately think of pulled pork sandwiches, dripping with barbecue sauce and topped with creamy coleslaw. Take the pulled pork out of the equation, add the rest to a burger, and you've got the Carolina Burger. It's all about finding a great home for those sweet, vinegary, and spicy flavors that go so well with coleslaw.

Yield serves 4

Number Of Ingredients 19

1/4 cup rice wine vinegar
2 heaping tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3/4 teaspoon coarsely ground black pepper
1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
2 serrano chiles, stemmed and seeded
2 tablespoons mayonnaise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 head of purple cabbage, finely shredded (about 3 cups)
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh cilantro leaves
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 hamburger buns, split; toasted (see page 15), if desired

Steps:

  • To make the mustard barbecue sauce, blend the vinegar, mustard, honey, salt, and oil in a blender until emulsified. Transfer to a bowl and stir in the black pepper. The barbecue sauce can be made 1 day ahead, covered, and refrigerated. Bring to room temperature before serving.
  • To make the dressing for the slaw, blend the green onions, vinegar, 1/4 cup cold water, chiles, mayonnaise, and oil in a blender until emulsified. Season with salt and pepper. Put the cabbage and red onion in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Let sit at room temperature for at least 15 minutes before serving. The slaw can be made 2 hours in advance and refrigerated.
  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil (see page 16), and basting the burgers with some of the barbecue sauce during the last minute of cooking.
  • Place the burgers on the bun bottoms and top each one with more barbecue sauce and some of the slaw. Cover with the bun tops and serve immediately.

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