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Receta Barbecue Pork Burgers With Coleslaw
by Global Cookbook

Barbecue Pork Burgers With Coleslaw
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  Raciónes: 4

Ingredientes

  • 2 Tbsp. unsalted butter
  • 1/2 c. chopped onion
  • 2 x garlic cloves chopped
  • 1 c. ketchup
  • 3 Tbsp. Worcestershire sauce
  • 2 tsp dry mustard
  • 1/4 c. cider vinegar
  • 1/4 c. brown sugar - (firmly packed)
  • 2 1/2 tsp chili pwdr
  • 1/2 tsp warm pepper sauce
  • 1 1/2 lb grnd pork
  • 3 Tbsp. fresh bread crumbs Vegetable oil for brushing burgers Kosher salt to taste Freshly-grnd black pepper to taste
  • 2 c. thinly-shredded cabbage
  • 1/4 c. coarsely-grated carrot
  • 1/4 c. thinly-sliced red onion
  • 2 tsp fresh lemon juice
  • 3 Tbsp. mayonnaise or possibly to taste Kosher salt to taste Freshly-grnd black pepper to taste
  • 4 x sesame hamburger buns split, toasted

Direcciones

  1. Make the Barbecue Sauce: Heat the butter in a heavy saucepan over medium heat. Add in the onion and garlic and cook, stirring, till softened, about 10 min. Add in the ketchup, Worcestershire sauce, mustard, vinegar, brown sugar, chili pwdr, and warm pepper sauce, and simmer the mix, stirring occasionally, for 15 min. Transfer the sauce to a bowl and let it cold. The barbecue sauce may be made 4 days in advance and kept covered and chilled.
  2. Make the Burgers: In a bowl combine well the pork, the bread crumbs, and 1/3 c. of the barbecue sauce and form the mix into 4 (1-inch-thick) patties. Lightly brush the burgers with oil and season with salt and pepper.
  3. Heat a well-seasoned grill pan over medium-high heat. Grill the burgers, turning once, till just cooked through, about 6 min per side. Baste the burgers with some of the barbecue sauce and continue to grill, turning and basting occasionally, for 2 min more
  4. While the burgers are grilling, make the Coleslaw: In a bowl combine the cabbage, carrot, onion, lemon juice, mayonnaise, and salt and pepper, to taste.
  5. Transfer the burgers to the buns and top them with the coleslaw. Serve the remaining barbecue sauce separately.
  6. This recipe yields 4 servings.