Grilled Pork Burgers With Robs Famous Coleslaw Recipes

BARBECUED PORK BURGERS WITH SLAW

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

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.

SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW

Steps:

• To cook burgers: Prepare a grill.
• Gently toast fennel seeds in a dry skillet until aromatic.
• In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
• Add pork and bacon. Toss gently until well mixed, without overworking meat.
• Divide into four portions and shape into patties. Place on a plate or platter and chill for at least one hour.
• Cook burgers for about 6 minutes on hot side of grill. After 3 minutes, flip and cook 3 more minutes, then move to cool part of grill for 3 more minutes. Burgers can also be fried in a pan over medium-high heat for about 3 minutes on each side. Let burgers rest for a few minutes, tented with foil, before serving.
• To prepare slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved. Add oil and whisk until emulsified.
• Place fennel bulb and cabbage into bowl and toss to combine with dressing. Add fennel fronds and toss again just before serving.
• Place burgers on toasted or lightly grilled buns and top each with a little slaw.

OKLAHOMA ONION BURGERS WITH CREAMY BBQ COLESLAW

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

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

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.

THE FAMOUS POOL ROOM COLESLAW BURGERS

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

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.