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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 3/4 lbs ground pork |
4 garlic cloves, chopped |
2 navel oranges, zest of |
2 navel oranges, juice of |
1 tablespoon ground cumin |
1 1/2 teaspoons coriander |
3 tablespoons yellow mustard |
hot sauce (tabasco, to taste) |
salt |
fresh ground black pepper |
1/4 cup vegetable oil |
12 slices pickles (dill, garlic, or sour) |
4 slices honey-baked ham (deli-sliced) |
4 slices swiss cheese (deli-sliced) |
1 small red onion, thinly sliced |
1/4 cup red wine vinegar |
1 tablespoon honey |
1 (16 ounce) package coleslaw mix |
1 small red bell pepper, seeded and thinly sliced |
2 tablespoons chopped fresh cilantro |
2 tablespoons chopped fresh flat-leaf parsley |
4 portuguese rolls, split |
Directions:
1. In a big bowl, mix the ground pork, half the chopped garlic, half the orange zest, cumin, coriander, mustard, hot sauce, salt, and pepper.
2. Evenly divide meat mixture into 4 portions; form 4 large patties about 1-inch thick.
3. Preheat a skillet with 2 tablespoons vegetable oil over med-high heat.
4. Add patties to hot skillet; cook for 6 minutes.
5. Flip and top each patty with three pickle slices, a slice of ham, and a slice of cheese.
6. Cook patties for another 5-6 minutes.
7. Place a foil tent over the pan for the last 2 minutes or so to ensure the cheese melts and the fixings heat up.
8. While the patties are cooking, make the slaw: preheat a large skillet with the remaining vegetable oil.
9. Add the remaining garlic and sliced onion to the hot oil; cook for 1 minute.
10. Add in the remaining zest, orange juice, red wine vinegar, and honey; continue cooking for 1 minute.
11. Turn the heat off and add the coleslaw mixture, red bell pepper, cilantro, parsley, and salt/pepper to taste, tossing to coat in the warm dressing.
12. Serve burgers on Portuguese rolls with the sweet orange warm slaw on top of the burger and alongside.
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