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Carolina Pork Barbecue Burgers

Source of Recipe


Larry Elder






List of Ingredients



• -- Barbecue Burger Balm --
  
• 1/3 cup molasses
  
• 1/3 cup apple cider vinegar
  
• 1/4 cup spicy brown mustard
  
• 2 cloves garlic, minced
  
• 1/4 tsp ground cayenne pepper
  
• Salt and freshly ground black pepper, as desired
  
• .
  
• -- Carolina Coleslaw --
  
• 3 cups finely shredded green cabbage
  
• 1/2 cup julienned red and/or green pepper
  
• 2 green onions, chopped
  
• 2 Tbsp mayonnaise
  
• 2 Tbsp Sutter Home Sauvignon Blanc
  
• 2 tsp sugar
  
• Salt and pepper, as desired
  
• .
  
• -- Burgers --
  
• 1-1/2 lbs. ground pork
  
• 1 tsp Paul Prudhomme Meat Magic Seasoning Blend
  
• 1/4 cup finely chopped red onion
  
• 1/4 cup Barbecue Burger Balm
  
• 4 seeded hamburger buns, split
  






Instructions



1. Mix Barbecue Burger Balm ingredients together, blending well. Reserve.
   
   
2. For the Carolina Coleslaw, toss cabbage, pepper and onions. Mix mayonnaise, Sutter Home wine, sugar, salt and pepper until well blended. Pour over cabbage mixture, tossing to blend. Reserve in refrigerator.
   
   
3. In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
   
   
4. To make burgers, combine the pork, Meat Magic Blend, onion and 1/4 cup Burger Balm in a bowl. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
   
   
5. Place the patties on the grill; cover and cook until the patties are browned on the bottom, about 4 minutes. With a wide spatula, turn the patties, then baste with remaining Barbecue Burger Balm. Cook until the juices run clear when the patties are pierced, 5 to 7 minutes longer, continuing to baste the patties during cooking. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.
   
   Place a burger on the bottom of each roll. Spoon some Carolina Coleslaw over the burgers and add the roll tops.
   
   Serves 4
   
   






Final Comments


This recipe was the 1998 Grand Prize Winner in the Sutter Home Winery's "Build a Better Burger" Contest.