Jerked Pork Burgers with Island Slaw: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

Active time:15 min
Start to finish:45 min

April 2009

Stirring store-bought jerk seasoning paste (left over from Jerked Ham Corn Bread) into ground pork takes all of ten seconds but will impart great flavor to the resulting burgers. An easy cabbage slaw, deepened with allspice, and a little mayo help cool the jerk paste’s slow burn. A cold beer doesn’t hurt, either.

for slaw

3 tablespoons white-wine vinegar
1 teaspoon sugar
1/4 teaspoon ground allspice
1/2 lb green cabbage, thinly sliced (4 cups)
3 scallions, cut into thirds and thinly sliced into long threads

for burgers

1 1/2 lb ground pork (preferably not lean)
2 to 3 teaspoons jerk seasoning paste
4 hamburger buns

Accompaniment:

mayonnaise

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”

Make slaw:

Stir together vinegar, sugar, allspice, and a scant 1/2 tsp salt, then toss with cabbage and scallions and let stand, tossing occasionally, while making burgers.

Make burgers:

Gently mix pork, jerk paste, and 1/2 tsp salt until combined. Form mixture into 4 (1/2-inch-thick) patties. Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, 6 to 8 minutes total.
Grill buns if desired and assemble burgers (topped with slaw).

Cooks’ notes: Slaw can be made 8 hours ahead and chilled.

Patties can be formed 1 hour ahead and chilled.

Patties can be cooked in an oiled hot grill pan over medium heat, turning over occasionally, until just cooked through, 8 to 10 minutes.

Recipe by Maggie Ruggiero

Photograph by Stephanie Foley