Best 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.

SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW



Smoky Pork Burgers With Fennel and Red Cabbage Slaw image

Jennifer Hess, a food blogger from Providence, R.I., was an early Food52 member. Her smoky pork burger with fennel and red cabbage slaw won the "Your Best Grilled Pork Recipe" contest.

Provided by Kim Severson

Categories     dinner, quick, main course

Time 30m

Yield 4 burgers

Number Of Ingredients 15

2 tablespoons fennel seed
1/2 cup finely diced onion
3 small garlic cloves, minced
1/2 teaspoon kosher or sea salt
2 teaspoons smoked Spanish paprika
1 pound ground pork, preferably sirloin
1 cup minced bacon, (about 3 thick strips, slightly frozen before chopping)
4 soft burger rolls or sandwich buns
2 tablespoons sherry vinegar
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher or sea salt
1 tablespoon extra virgin olive oil
1 cup shredded fennel bulb, plus chopped fronds
1 1/2 cup shredded red cabbage

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.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 565 milligrams, Sugar 3 grams, TransFat 0 grams

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

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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