Barbecue Pork Burgers
Barbecue pork burgers, made with ground pork, your favorite bbq sauce, and coleslaw, are what you want to make when you crave authentic pulled pork sandwiches but need something quick and easy. Made on the grill and on the table in minutes.
These barbecue pork burgers brilliantly riff on sigh-inducingly slow-roasted pulled pork shoulder in an easy, weeknight-friendly, slap-it-on-the-grill, done-in-minutes way that juxtaposes the sweet and succulent tenderness of pork with the slightly spicy tang of doctored-up bbq sauce and the crunch of a quick and classic mayo-based coleslaw. Once you indulge, you’re going to share our incredulousness at how conversation-stoppingly spectacular these are, especially considering there’s so little effort. So go ahead, make a pig of yourself. Originally published July 2, 2012.–Renee Schettler Rossi
Barbecue Pork Burgers
Ingredients
- For the coleslaw
- 1/4 cup store bought or homemade mayonnaise
- 1 tablespoon milk
- 1 1/2 teaspoons white wine vinegar
- 2 cups thinly sliced green cabbage
- 1/2 cup thinly shredded carrot
- 1 tablespoon thinly sliced chives or scallions
- Salt and freshly ground black pepper
- For the barbecue pork burgers
- 1/2 cup your fave store-bought or homemade barbecue sauce
- 1/4 teaspoon cayenne
- 1/2 to 3/4 teaspoon salt, or to taste
- 1 tablespoon white wine vinegar
- 1 1/2 pounds ground pork* (see WHAT YOU NEED TO KNOW below)
- 1/4 teaspoon freshly ground black pepper
- Olive oil, for the grill rack
- 4 buns or kaiser rolls or soft squishy breadstuff of some sort, split and toasted or grilled
Directions
- Make the coleslaw
- 1. In a large bowl, whisk together the mayonnaise, milk, and vinegar until smooth. Toss in the cabbage, carrot, chives, and salt and pepper to taste and gently toss to combine.
- 2. Let the slaw stand at room temperature while you cook the burgers or cover and refrigerate for up to 8 hours.
- Make the barbecue pork burgers
- 3. Prepare your grill for direct-heat cooking over medium-hot charcoal or medium heat for gas.
- 4. In a small bowl, stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar.
- 5. In a large bowl, gently combine the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons barbecue sauce mixture until combined. Do not overmix.
- 6. Using your hands, gently form the mixture into 4 patties, each about 4 inches in diameter and 3/4 inch thick, being careful not to pack the pork too tightly.
- 7. Carefully slick the grill rack with oil, plop the burgers on top, and grill, flipping the burgers every few minutes, until no trace of pink remain and the burgers register 155°F (68°C), 6 to 12 minutes total, depending on the thickness.
- 8. Brush the top of each burger with 1 tablespoon remaining barbecue sauce mixture, flip, and grill for 30 seconds. Brush each burger with about 1 tablespoon remaining sauce, remove from the heat, and let them rest for at least 5 minutes.
- 9. While the burgers rest, brush the cut sides of each of the buns with the remaining barbecue sauce mixture.
- 10. Assemble the barbecue pork burgers, toping each bun with a burger and a heaping spoonful of coleslaw. Serve immediately with A LOT of napkins.
*What You Need To Know: How To Buy The Best Ground Pork
- The editors at Gourmet have the following to say about how to buy the best ground pork: “Although most of the ground pork that you buy in the supermarket doesn’t indicate what part of the pig it hails from, we know that good pork burgers, like good beef burgers, is made from shoulder meat. If you have access to a butcher, ask for pork ground from the shoulder (ask for what’s known as ‘pork butt,’ a confusingly named cut that’s actually from the shoulder). It’s got a desirable ratio of meat to fat that you need for a juicy, flavorful burger. Lean is not the way to go; fat is where the real flavor is. For the best texture, ask the butcher to run it through the grinder only once, on a coarse setting.”
from Leite's Culinaria http://bit.ly/2EKo4Cn http://bit.ly/2IaggdQ
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