Serves4
- Active time:30 min
- Start to finish:30 min
August 2007
Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers for the last minute of grilling, and brushed on the bun. A cabbage slaw with a creamy dressing tops them off with just the right crunch.
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1
(1/2-lb) 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
lb
ground pork
-
4
kaiser or soft rolls, split and grilled
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Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “
Grilling Procedure.”
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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.
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Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
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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).
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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.
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Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.
Cooks’ notes:
Coleslaw can be made 8 hours ahead and chilled, covered. Patties can be formed 1 hour ahead and chilled, covered. If you aren’t able to grill outdoors, patties can be cooked in an oiled large (2-burner) ridged grill pan over medium heat, turning over occasionally, until just cooked through, 7 to 9 minutes, then brushed with barbecue sauce and cooked as above.