Friday, July 8, 2016

BBQ Pork Burgers With Coleslaw Topping

BBQ Pork Burgers With Coleslaw Topping
Barbecue sauce:
1/2 cup minced onion
2 garlic cloves, minced
2 T. unsalted butter
1 cup ketchup
3 T. Worcestershire sauce
2 tsp. dry mustard sauce
1/4 cup cider vinegar
1/4 cup firmly packed brown sugar
2 1/2 tsp. chili powder
1/2 tsp. Tabasco

1 1/2 lbs. ground pork
3 T. fresh bread crumbs
4 sesame hamburger buns, split and 

2 cups thinly shredded cabbage 
1/4 cup coarsely grated carrot 
1/4 cup thinly sliced red onion
2 tsp. fresh lemon juice

3 T. mayonnaise, or to taste
Serves 4.
1. To make the barbecue sauce, in a heavy saucepan cook the onion and the garlic in butter over moderately low heat, stirring, until the onion is softened, add the ketchup, the Worcestershire sauce, the mustard, the vinegar, the brown sugar, the chili powder, and the Tabasco, and simmer the mixture, stirring occasionally, for 15 minutes. Transfer the sauce to a bowl and let it cool. The barbecue sauce may be made 4 days in advance and kept covered and chilled.

2. In a bowl combine the ground pork, the bread crumbs, and 1/3 cup of the barbecue sauce and form the mixture into four 1-inch-thick patties. Season the burgers with salt and pepper and grill them on an oiled rack set 5 to 6 inches over glowing coals, basting them often and turning them several times, for 8 to 9 minutes on each side, or until they are just cooked through.

3. To make the coleslaw while the burgers are grilling, in a bowl stir together the cabbage, the carrot, the onion, the lemon juice, the mayo, and salt and pepper to taste. Serve on burgers.

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