Carolina Pork Barbecue Burgers |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Grand Prize Winner, 1998, Build a Better Burger; Larry Elder, Charlotte, North Carolina. Ingredients:
3 cups finely shredded green cabbage |
1/2 cup julienned red bell peppers or 1/2 cup green bell pepper |
2 green onions, chopped |
2 tablespoons sauvignon blanc wine |
2 teaspoons sugar |
salt |
fresh ground black pepper |
1/2 cup molasses |
1/3 cup apple cider vinegar |
1/4 cup spicy brown mustard |
2 garlic cloves, minced |
1/4 teaspoon cayenne pepper |
salt |
fresh ground black pepper |
1 1/2 lbs ground pork |
1/4 cup finely chopped red onion |
1 teaspoon meat seasoning (paul prudhomme meat magic) |
4 seeded hamburger buns, split |
Directions:
1. Make the coleslaw: combine the cabbage, pepper, and onions in a big bowl; toss well.
2. Combine the mayonnaise, Sauvignon Blanc, sugar, salt, and pepper in a small bowl; stir to blend well; pour over the cabbage mixture, tossing to blend; cover and refrigerate until serving.
3. Make the balm: combine all the balm ingredients in a small bowl; stir to blend well; set aside.
4. Prepare a medium-hot fire in a charcoal grill with a cover, ,or preheat a gas grill to medium-high.
5. Make the patties: combine 1/4 cup of the balm, the pork, onion, and seasoning blend in a big bowl; mix well (handle meat as little as possible to avoid compacting it).
6. Divide the mixture into 4 equal parts; form into patties to fit the buns.
7. When the grill is ready, brush the grill rack with oil; place the patties on the rack, cover, and cook, turning once and basting with the remaining balm, until done to preference—4-5 minutes per side for medium.
8. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
9. Assemble burgers: on each bun bottom, place a patty and an equal portion of the coleslaw; add the bun tops and serve.
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