Barbecued Pork Burgers with Slaw

Barbecued Pork Burgers with Slaw: A Weeknight Winner

As a busy working mom, I'm always on the lookout for quick, flavorful meals that the whole family will enjoy. This recipe for Barbecued Pork Burgers with Slaw has become a real weeknight staple. It's surprisingly easy to make, even on a hectic Tuesday night, and the result is a juicy, flavorful burger that's a far cry from the usual fast-food fare. The secret? A simple trick of spicing up store-bought barbecue sauce with a little cayenne and vinegar. That small addition elevates the entire dish, giving it a depth of flavor that’s both satisfying and unexpected.

The beauty of this recipe lies in its simplicity. There's no need for hours of prep work or a long list of obscure ingredients. I typically use ground pork, readily available at any grocery store, and I always keep a jar of barbecue sauce in the pantry. The slaw, a refreshing mix of crunchy cabbage and a creamy dressing, adds the perfect textural contrast to the juicy burgers. It's the ideal way to balance the richness of the pork and the smoky intensity of the barbecue sauce.

Beyond the Burger: Adapting for Your Life

One of the reasons this recipe has become a favorite is its versatility. It’s easy to adapt to suit your individual needs and preferences. For instance, if you're short on time, the slaw can be prepped hours in advance, and the patties can be formed ahead of time as well. This allows for a seamless cooking process, even during those crazy evenings when you feel like you have five minutes to cook a meal for the family. And if grilling isn't an option (perhaps it's raining or you don't have a grill), the recipe works just as well in a grill pan on the stovetop. The cooking time might be a bit longer, but the results remain consistently delicious.

Beyond the Recipe: A Taste of Summer

For me, these Barbecued Pork Burgers with Slaw evoke a sense of summer evenings spent outdoors with family and friends. The aroma of grilling pork, the satisfying crunch of the slaw, and the casual nature of the meal all contribute to a feeling of warmth and togetherness. It’s a simple joy, a moment of connection amid the hustle and bustle of daily life. And that’s what makes it so much more than just a burger; it's a taste of summer, a reminder to slow down, and a chance to savor the simple pleasures.

Tips and Variations:

• Spice it up: Add a pinch of chili powder or smoked paprika to the barbecue sauce mixture for extra kick.
• Get creative with slaw: Experiment with different vegetables like shredded red cabbage, shredded carrots or even chopped bell peppers in your slaw for a more colorful and flavorful side.
• Gourmet buns: Use brioche buns or pretzel rolls for a special occasion treat.
• Add some cheese: A slice of pepper jack or cheddar cheese adds extra flavor and richness to your burger.
• Make it a meal: Serve the burgers with your favourite sides like potato salad, coleslaw or corn on the cob.

This recipe is more than just a meal; it's a simple pleasure, a taste of summer, and a reminder to take a moment to appreciate the good things in life. So go ahead, give these burgers a try, and I bet they will become a new family favorite!

Step-by-step

• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Thinly slice enough cabbage with a 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.
• Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
• 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).
• 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.
• Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.
• 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.