Grilled Pork Burgers With Robs Famous Coleslaw Recipes

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BARBECUED PORK BURGERS WITH SLAW



Barbecued Pork Burgers with Slaw image

Provided by Alexis Touchet

Categories     Pork     Quick & Easy     Backyard BBQ     Mayonnaise     Carrot     Summer     Grill/Barbecue     Cabbage     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 (1/2-pound) 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 pounds ground pork
4 kaiser or soft rolls, split and grilled
Equipment: an adjustable-blade slicer

Steps:

  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
  • 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.

GRILLED PORK BURGERS



Grilled Pork Burgers image

We live on a working hog farm and love this savory, tasty burger. Everyone will love these burgers-even if your pork comes from the grocery store, not the farm! -Dawnita Phillips, Drexel, Missouri.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 large egg, lightly beaten
3/4 cup soft bread crumbs
3/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 pounds ground pork
6 hamburger buns, split
Lettuce leaves, sliced tomato and sweet onion, optional

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.

Nutrition Facts : Calories 522 calories, Fat 28g fat (11g saturated fat), Cholesterol 145mg cholesterol, Sodium 690mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.

OKLAHOMA ONION BURGERS WITH CREAMY BBQ COLESLAW



Oklahoma Onion Burgers with Creamy BBQ Coleslaw image

Oh, the smash burger. In my opinion, it's the best style of burger out there. A thinly charred burger with shaved onions pressed into it, two slices of the best cheese and sauce dripping down your hands - come on! If paper towels could be listed on the ingredient list, it would be at the top. Some Oklahoma onion burger purists skip toppings altogether, but I'm taking the history of this burger and expanding on it with a BBQ smoky slaw to add creamy, vinegary flavors and a crunchy texture that's pure bliss.

Provided by Dave Mechlowicz

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup barbecue sauce
1/2 cup mayonnaise
12 pickled pepperoncini peppers, plus 2 tablespoons liquid from the jar
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
One 14-ounce bag coleslaw mix
1 pound 80/20 ground beef
8 slices American cheese
1 cup Vidalia onions, thinly sliced on a mandoline
16 dill pickle chips
4 soft potato rolls, split, such as Martin's
Canola oil, for the griddle or skillet

Steps:

  • Preheat a griddle, large griddle pan or large cast-iron skillet over medium heat for at least 10 minutes.
  • Whisk together the barbecue sauce, mayonnaise, 2 tablespoons pepperoncini liquid, mustard, smoked paprika and vinegar in a small bowl. Season with salt and pepper.
  • Roughly chop the pepperoncini peppers and toss together with the coleslaw mix in a large bowl. Add three-quarters of the sauce and toss. Reserve the remaining sauce for the bun and burger.
  • Loosely form the ground beef into 4 balls. Season with salt and pepper on all sides.
  • Brush the griddle with canola oil and add 1 ball of beef griddle. Add 1/4 cup of the shaved onions on top of the ball and smash it down with a heavy metal spatula. You want to smash and spread the meatball, making sure those onions are pushed into the beef, and creating a patty that will be bigger than your bun. Cook until browned, about 2 minutes. Flip and cook until the onions are steamed and caramelized, about 2 minutes. For this burger, it's OK to give it another press with your spatula-we want that Maillard reaction (see Cook's Note). Top the burger with 1 tablespoon of the remaining mayonnaise mixture, then 2 slices of cheese and cook until melted, 1 minute. Repeat with the remaining beef, cooking in 2 batches.
  • Meanwhile, spread the mayonnaise mixture on the bottom of the buns and cover with 4 dill pickle chips.
  • Once the cheese has melted, place each burger on a bottom bun and top with 1/4 cup of the slaw mixture. Smash each top bun on the slaw and enjoy! Your friends will thank you.

MAPLE MUSTARD PORK BURGERS



Maple Mustard Pork Burgers image

This recipe is from foodtv.ca the television show called from Licence to Grill hosted by Rob Rainford. Posted for ZWT4.

Provided by WiGal

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs ground pork
2 shallots, finely dice
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons maple syrup
2 tablespoons grainy mustard
1 tablespoon cider vinegar
1 teaspoon honey
1/2 teaspoon dry mustard
1 teaspoon orange zest, chopped fine
6 large onion hamburger buns, sliced

Steps:

  • In a medium size bowl combine the ground pork, diced shallots, minced garlic, salt and pepper.
  • Form the mixture into 6 patties of equal size about 1 inch thick (2.5cm).
  • At this point, you could freeze the patties, or place patties on to a tray and cover with plastic wrap.
  • Place in the refrigerator until ready to grill.
  • In a medium size bowl whisk together all glaze ingredients.
  • Preheat barbeque grill to 375°F/190°C or medium high heat.
  • Oil the grill.
  • Brush the pork burgers with prepared glaze.
  • Place pork patties on grill for 7-8 minutes basting every 2 minutes or until dark golden brown and slightly crisp on exterior.
  • Flip the burgers and continue to cook for another 7 minutes basting every 2 minutes.
  • Remove burgers from grill and place on tray.
  • Place sliced buns on the bun rack for 1 minute.
  • Serve burgers with warm onion buns and desired toppings.

CAROLINA-STYLE BBQ PORK BURGERS WITH COLESLAW



Carolina-Style BBQ Pork Burgers with Coleslaw image

Grill our pork burger recipe when you're ready to enjoy some big flavors! Our Carolina-Style BBQ Pork Burgers with Coleslaw are succulent and sweet.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 lb. ground pork
3 Tbsp. OSCAR MAYER Real Bacon Recipe Pieces
1/2 cup finely chopped onions
1/2 cup HEINZ BBQ Sauce Carolina Tangy Vinegar Style, divided
2 cups coleslaw blend (cabbage slaw mix)
2 Tbsp. KRAFT Real Mayo
1 Tbsp. HEINZ Apple Cider Vinegar
1/4 tsp. hot pepper sauce
1/8 tsp. celery seed
4 slider buns

Steps:

  • Heat greased grill to medium-high heat.
  • Mix first 3 ingredients with 2 Tbsp. barbecue sauce just until blended; shape into 6 (1/2-inch-thick) patties.
  • Grill 5 to 6 min. on each side or until done (160ºF), brushing with remaining barbecue sauce for the last minute.
  • Meanwhile, combine all remaining ingredients except buns.
  • Fill buns with burgers and coleslaw just before serving.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

THE FAMOUS POOL ROOM COLESLAW BURGERS



The Famous Pool Room Coleslaw Burgers image

In the little southern town of Fayetteville, Tennessee, people come from all around to have these burgers. People who have grown up in the area but have moved away make special trips to get them. There are two different pool rooms on the square (Bill's Pool Room and Honey's). However, you can find these burgers at any greasy spoon in the Lincoln County area.

Provided by Elizabeth Fullerton

Categories     Lunch/Snacks

Time 35m

Yield 1 gallon of slaw

Number Of Ingredients 9

1 gallon chopped head of cabbage
1 quart mustard
1 tablespoon pepper
3 large onions, chopped
1 cup brown sugar
4 1/2 cups sugar
1 tablespoon salt
hamburger patty, grilled
hamburger bun

Steps:

  • Put all ingredients in a large pan and just bring to a boil.
  • Put slaw and burger on bun.
  • The traditional way of eating this is without any other condiments.
  • Put the rest of the slaw in jars and seal.
  • It does not have to be refrigerated until opened.

GRILLED PORK BURGERS WITH ROB'S FAMOUS COLESLAW



Grilled Pork Burgers with Rob's Famous Coleslaw image

Categories     Pork     Appetizer     Side     Chill     Healthy     Kosher     Raw

Number Of Ingredients 37

1 1/2 teaspoons cumin seeds
3 tablespoons extra-virgin olive oil, plus more for grilling
1/2 cup diced shallots
1 tablespoon minced garlic
1 tablespoon thyme leaves
2 chiles de árbol, thinly sliced on the bias
2 pounds ground pork
1/4 pound fresh Mexican chorizo, casing removed
3 ounces applewood-smoked bacon, finely diced
2 tablespoons chopped flat-leaf parsley
6 slices Manchego cheese
6 brioche or other good burger buns
Aïoli (recipe follows)
Romesco (see page 44)
2 ounces arugula
Rob's famous coleslaw (recipe follows)
Kosher salt and freshly ground black pepper
Aïoli
1 extra-large egg yolk
1/2 cup grapeseed oil
1/2 cup extra-virgin olive oil
1 small clove garlic
1/2 lemon, for juicing
Pinch cayenne pepper
Kosher salt
Rob's famous coleslaw
1/2 cup red wine vinegar
2 teaspoons honey
1/2 small head red cabbage, about 1 pound, cored and thinly sliced
1/2 small head green cabbage, about 1 pound, cored and thinly sliced
1/2 red onion, thinly sliced
1 carrot, peeled and grated
1/2 cup mayonnaise, preferably homemade
A healthy pinch cayenne pepper
2 tablespoons minced chives
1/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • In a medium sauté pan, toast the cumin seeds over medium heat a few minutes, until the seeds release their aroma and darken slightly. Pound the seeds in a mortar or spice grinder until coarsely ground.
  • Return the pan to the stove over high heat for 1 minute. Add the olive oil and shallots. Turn the heat down to medium-low, and cook a few minutes, stirring once or twice, until the shallots start to soften. Add the garlic, thyme, cumin, and sliced chile. Season with 1/4 teaspoon salt and a few grindings of black pepper, and cook 3 to 4 minutes, until the shallots become translucent. Set aside to cool.
  • In a large bowl, use your hands to combine the ground pork, chorizo, bacon, shallot mixture, and parsley, being careful not to overmix the meat. Season with 1 1/4 teaspoons salt and lots of freshly ground black pepper. Shape the meat into six 6-ounce patties. Chill in the refrigerator if not using right away.
  • Light the grill 30 to 40 minutes before cooking, and remove the pork burgers from the refrigerator to come to room temperature (if you made them in advance).
  • When the coals are broken down, red, and glowing, brush the pork burgers with olive oil, and grill them 3 to 4 minutes on the first side, until they're nicely browned. Turn the burgers over, and place a piece of cheese on each one. Cook another 3 minutes or so, until the pork is just cooked through. (It should still be slightly pink in the center.)
  • Slice the buns in half, brush them with olive oil, and toast them on the grill, cut side down, for a minute or so, until they're lightly browned.
  • Spread both sides of the buns with aïoli. Place a burger on the bottom half of each bun, and dollop with a generous amount of romesco. Place some arugula leaves on top, and finish with the top half of the bun.
  • Serve the burgers on a platter with mounds of Rob's famous coleslaw. For your more indulgent friends, serve extra romesco and aïoli on the side.
  • Aïoli
  • Place the yolk in a stainless steel bowl. Begin whisking in the grapeseed oil drop by drop. Once the mixture has thickened and emulsified, you can whisk in the remaining grapeseed and olive oils in a slow steady stream. If the mixture gets too thick, add a drop or two of water.
  • Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Whisk the garlic paste into the aïoli. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water. In addition to thinning the aïoli, this will also make it creamier.
  • Rob's famous coleslaw
  • In a small saucepan, reduce the vinegar by half over medium heat. Cool 5 minutes, and then stir in the honey until it dissolves. Combine the cabbages, onion, and carrot in a large bowl. Pour the vinegar-honey mixture over the vegetables, and toss well to combine. Season with salt and pepper, and let sit 15 minutes, tossing occasionally. Add the mayonnaise, cayenne, and herbs, and toss well. Taste for balance and seasoning.
  • Note
  • I think these burgers taste best when the flavors have had time to meld. So-mix the meat ingredients together in the morning or the night before. The romesco can be made a day or two ahead of time, if you like. Make the aïoli a few hours before serving.
  • When you make the burgers, combine the ingredients gently so you don't overwork the meat, which would make a tough burger. Shape it into a loose ball until it just comes together, and flatten slightly to form a patty. To be sure the meat is well seasoned, make a small test burger first.

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RECIPE - BURGER WITH OUR FAMOUS BACON STEAK & COLESLAW - F. MéNARD
While the bacon is cooking, mix all the ingredients of the coleslaw and let stand for at least 15 minutes before using. Toast the burger buns and spread mayonnaise on one side. On the other side, place 2 slices of bacon steak cut in half and cover with coleslaw. Close the burger and serve it with fries, chips or homemade salad.
From fmenard.com
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GRILLED PULLED PORK BURGERS WITH JALAPEñO SLAW - ST PIERRE BAKERY US
Mix the paprika, salt, pepper, chilli powder and sugar in a bowl then tip onto the pork and rub all over; Put the pork into a large ovenproof dish and pour in the vinegar and a splash of water. Cover and cook in the oven for 4 to 8 hours; When the pork is nearly ready, make the slaw. Add the cabbage, carrot and onion to a bowl with the ...
From stpierrebakery.com
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GRILLED PORK BURGERS WITH CREAMY THAI-INSPIRED SLAW
1 pound unseasoned ground pork; 2 green onions, finely diced; 2 garlic cloves, minced; 1 jalapeno, seeded and finely diced; 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger; 2 tablespoons finely chopped fresh basil or cilantro (or mix of both); 1 1/2 teaspoons coconut aminos or 1/2 – 1 1/2 teaspoons fish sauce; 1 teaspoon lime zest; 1/4 teaspoon black pepper ...
From punchfork.com
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GRILLED PORK BURGERS WITH CREAMY THAI-INSPIRED SLAW - THE REAL …
Pork burgers are naturally tender and juicy and have a unique savory taste. Fire up the grill for these Grilled Pork Burgers with Creamy Thai-inspired Slaw. A …
From therealfooddietitians.com
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10 BEST COLESLAW WITH HORSERADISH RECIPES | YUMMLY
2022-05-27 The Best Coleslaw With Horseradish Recipes on Yummly | Spicy Grilled Pork Burgers With Cool Dressing, Ciabatta Cold Cut Sandwich …
From yummly.com
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Top Asked Questions

How to cook a pork burger on the grill?
Directions 1 In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. 2 Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. 3 Serve on buns; top with lettuce, tomato and onion if desired.
What goes well with pulled pork and coleslaw?
Keep your veggies and your dressing separated and in the refrigerator until you are ready to serve. This ensures that your vegetables stay crisp and crunchy and don’t go limp before dinnertime. Coleslaw goes great with a large plate full of pulled pork.
How do you cook with coleslaw and mayonnaise?
Spread the inside of the buns with mayonnaise. Place the meat inside the buns. Top with the cheese and coleslaw. Serve with the remaining coleslaw and barbecue sauce. Delicious with slices of grilled potatoes or potato chips. To save time, use store-bought pre-cut coleslaw cabbage, unseasoned.
What kind of sauce do you put on a Moe's Burger?
Shredded Cheddar cheese, feta cheese crumbles, Worcestershire sauce and hot sauce add great flavor to these succulent grilled pork burgers from Moe Cason. Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands.

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