Grill over charcoal. This is a wonderful change to a plain old hamburger and we’ll be adding these to our grill again this summer. Loosely form the meat into 4 patties about 3/4 inch thick and set them on a plate lined with plastic wrap. My boyfriend really liked them. vegetable. Try packing them a little more tightly—not so much that they’re dense, just a little more tightly than you have been. The slaw is creamy and the perfect foil for the spiciness of the burger and sauce. Mix all ingredients. Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. My 12-year-old nephew, who's quite selective about what he eats, would happily tuck into barbecue ribs and hamburgers and nothing else if he had his druthers. Press the PULSE button 3 or 4 times at a rate of 1 second on, 1 second off. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. The sauce I used was Terry Chandler’s Outlaw Chef Brand Badlands BBQ Sauce. The only thing I would change would be to assemble the slaw when I start cooking the pork. Great idea to get the flavor of pulled pork without all that slow cooking. Our Carolina-Style BBQ Pork Burgers with Coleslaw are succulent and sweet. Don’t they, Tara? They look delicious with the pork burger! To paraphrase…I’ll have what she’s having. These barbecue pork burgers are easy to make and quick for a weeknight meal. 1/2 cup HEINZ BBQ … Also, I use a super skinny, flexible metal spatula to flip them and it works terrifically. Serve on onion rolls (toasted on grill, if you like), with sliced onion and remaining barbecue sauce. For burgers or anything else. I used homemade bbq sauce and added the extra ingredients. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. Have you tried this recipe? Basted with a quick homemade barbecue sauce during cooking, these tasty pork burgers are seasoned with the same spice mixture we use in the dry rub for our pulled pork.. Thanks. If I bought pork shoulder, is there any reason I couldn’t put it in the food processor to grind it? Me encantan:). I agree with you, fat is where the real flavor is. Let us know what you think. and according to the general instructions, if I cut meat into cubes and partially freeze, I should be able to pulse to get a rough grind. These barbecue pork burgers were a deliciously satisfying departure from the usual beef burger (which I do love). Use a spatula to scrape food from the sides of the bowl as necessary. Thank you to Ohio Pork for sponsoring this post. And so will the pork. And with so little effort.–Renee Schettler. I’ve used pork in burgers before, with great success.This will be a great substitute. Prepare your grill for direct-heat cooking over medium-hot charcoal or medium heat for gas. What a nifty idea! Thanks, Ellen! I liked this so much that I have made it 3 different times with 3 different sauces and 2 different kinds of ground pork. Delicious! The burgers were moist and my only complaint was that I wouldn't add salt to the burgers. Since it was ground pork, I used an instant-read thermometer to check doneness. The slaw was so simple that I had my doubts whether it’d be good, but I sure was wrong. It’s what you make when you crave authentic pulled pork sandwiches but need something quick and easy. The food should be very cold, but not frozen. Love hearing this. And as always, please take a gander at our comment policy before posting. Fantastic!!! Mix gently with fork, be careful not to overwork as this will make the burgers dense. In a medium bowl, place pork, minced onion, 1/4 cup barbecue sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Let us know when you do, RisaG! Season burgers … Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. Instant Droolage! The only thing I did different in the recipe was to make them into sliders instead of big burgers. Renee, These were very good barbecue pork burgers and a nice change from hamburgers. Vary cooking times accordingly. Upload a picture of your dish Super, Catherine! This will be next Saturday’s dinner! In a medium bowl, place pork, minced onion, 1/4 cup barbecue sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. I used a sauce called Old South, which is described on the label as “Texas/Tennessee style” and isn't too sweet or too thick. Amber, we’re kindred souls, at least with regard to these burgers. We used Sweet Baby Ray’s Honey Chipotle Barbecue Sauce for an extra little kick and served our burgers on onion kaiser buns. Barbecue pork burgers are easy to make with ground pork, your favorite bbq sauce—whether spicy or sweet—and your favorite toppings such as coleslaw. In a medium bowl, combine pork, cheddar cheese, garlic, minced onion, BBQ sauce, salt and pepper. This pork burger was one of the best I’ve ever eaten. Then enter your email address for our weekly newsletter. The slaw was very delicious and I would it eat it as a side with roast chicken or turkey as well. 1 lb. Not only that, it 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. Let us know when you do, Casner. Will definitely make again. Lean is not the way to go; fat is where the real flavor is. We used Sweet Baby Ray’s bbq sauce and cooked the burgers on the grill. This is a super easy recipe and a new favorite for me. Any problem with prepping the patties the night before? Thanks so much for taking the time to let us know. If the food is not chopped finely enough, let the processor run continuously for a few seconds. You’ll want to use a meat thermometer to check for proper doneness, which is when the innermost portion of the meat loaf turns at least 145°F, and then you want to let the meatloaves rest for at least 5 minutes. So glad to hear you feel the same! Also, they fell apart when I flipped them. Adapted from Gourmet | Gourmet Weekday | Houghton Mifflin Harcourt, 2012, 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. Perfect combination! These barbecue pork burgers are life-changing. Explore the best in fall perennials and start planning your autumn garden's layout. Thanks, Zanne, please let us know when you give it a whirl. I am thinking of all kinds of variations already! These barbecue pork burgers are a great way to get a pulled pork sandwich without all the work. I think this would be great with almost any barbecue sauce you chose to make it with. Assemble the barbecue pork burgers, toping each bun with a burger and a heaping spoonful of coleslaw. All were spot on! When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Do you think the results would be as good with ground beef for me? In a large bowl combine the onion mixture, pork, bacon, black pepper, and 1/8 teaspoon salt. Espero que disfruten de muchas más recetas desde mi página. From which platforms to use and the best books to read, bibliophiles share their advice. Brush the top of each burger with 1 tablespoon remaining barbecue sauce mixture, flip, and grill for 30 seconds. Used ground pork from a local farm. Lisa, keep us in the loop. The coleslaw was crisp and tangy and delicious. Thank you to Ohio Pork for sponsoring this post. Let us know how it goes! From the Cuisinart instructions: On the table in minutes. The slaw is equally as delicious as the burger and just as easy. It took about 10 minutes to reach 160°F (71°C) on my grill. As always all opinions are mine alone. What could be better than some Berkshire pork made into one of the best burgers around? Muy interesante. Lovely to hear you tried it and liked it…. To chop meat, poultry, fish and seafood: In a medium bowl, gently knead the pork with the crisp bacon and liquid smoke. The guys in my house devour them, too, though the pork burger thing is simply not to my taste. Feeling brazen, I used our favorite hot and spicy barbecue sauce, which was a great match with the cool coleslaw. If it works, the possiblities: ground pork, beef, lamb, chicken – WOW! Just made these and they turned out fantastic! this website. Excellent, Becky! Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side. :-}. I fear that even if you cut the pork into chunks before pulsing, that you’d end up with tough and odd-size pork shrapnel rather than a homogenous blend of pork and fat. I just recently/finally got a food processor (thrift shop bargain, Cuisinart!) In a small bowl, stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar. What can I say? I used some leftover barbecue sauce I made last week and jazzed it up with the additional cayenne and vinegar to thin it a little. I made sausage the first time. Martha Stewart may receive compensation when you click through and purchase from links contained on