BBQ Pork Burgers with Pickled Pepper Coleslaw & Roasted Potatoes

BBQ Pork Burgers

with Pickled Pepper Coleslaw & Roasted Potatoes

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

These juicy pork burgers get layers of irresistible flavor from savory-sweet barbecue sauce, melty cheese, and tangy pickles. The dish is complete with crowd-pleasing sides of creamy coleslaw and roasted potatoes spiced with classic barbecue seasonings like paprika, garlic powder, and brown sugar.

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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
BBQ Pork Burgers with Pickled Pepper Coleslaw & Roasted Potatoes
Title
time-saving
tips & techniques
Pickle Chips
Honey
Cabbage
How To: Safely Cut Round Vegetables
Barbecue Sauce
Yukon Gold Potatoes
Potato Buns
How To: Hold a Chef's Knife
Mayonnaise
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Large dice the potatoes. Place in a large bowl; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peppers. Combine in a large bowl. Thinly slice the cheese. Halve the buns.

Make the coleslaw:
3 Make the coleslaw:

While the potatoes continue to roast, to the bowl of prepared cabbage and peppers, add the mayonnaise and a drizzle of olive oil. Season with salt and pepper and stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Form & cook the patties:
4 Form & cook the patties:

While the coleslaw marinates, place the pork in a bowl. Season with salt and pepper and gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties. Transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter) and cook 3 minutes. Top with the sliced cheese. Loosely cover the pan with aluminum foil and cook 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Wipe out the pan. 

Toast the buns:
5 Toast the buns:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

In a bowl, combine the barbecue sauce and honey (kneading the packet before opening). Assemble the burgers using the toasted buns, sauce, cooked patties, and pickle chips. Serve the burgers with the roasted potatoes and coleslaw on the side. Enjoy! 

Tips from Home Chefs

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BBQ Pork Burgers

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Large dice the potatoes. Place in a large bowl; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peppers. Combine in a large bowl. Thinly slice the cheese. Halve the buns.

Prepare the remaining ingredients:
Make the coleslaw:
3 Make the coleslaw:

While the potatoes continue to roast, to the bowl of prepared cabbage and peppers, add the mayonnaise and a drizzle of olive oil. Season with salt and pepper and stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

4 Form & cook the patties:

While the coleslaw marinates, place the pork in a bowl. Season with salt and pepper and gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties. Transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter) and cook 3 minutes. Top with the sliced cheese. Loosely cover the pan with aluminum foil and cook 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Wipe out the pan. 

Form & cook the patties:
Toast the buns:
5 Toast the buns:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

6 Make the sauce & serve your dish:

In a bowl, combine the barbecue sauce and honey (kneading the packet before opening). Assemble the burgers using the toasted buns, sauce, cooked patties, and pickle chips. Serve the burgers with the roasted potatoes and coleslaw on the side. Enjoy! 

Make the sauce & serve your dish:
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