Grilled BBQ Pork & Pimento Cheese Burgers with Coleslaw
Summer Grilling

Grilled BBQ Pork & Pimento Cheese Burgers

with Coleslaw

25 MIN
4 Servings
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From the Test Kitchen

Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! For an extra decadent topping to these barbecue pork burgers, you'll be making a pimento cheese with pickled peppadew peppers and a mix of spices including cayenne, smoked paprika, ground yellow mustard, and more. You'll serve the burgers alongside a tangy, bright coleslaw.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Grilled BBQ Pork & Pimento Cheese Burgers with Coleslaw
Title
  • 18 oz Ground Pork
  • 4 Potato Buns
  • ¾ lb Carrots
  • 1 lb Green Cabbage
  • 1 oz Pickled Peppadew Peppers
  • 4 oz White Cheddar Cheese
  • ½ cup Barbecue Sauce
  • ¼ cup Mayonnaise
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Sugar
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
Make the coleslaw
1 Make the coleslaw

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. In a large bowl, whisk together the sugar, vinegar, and half the mayonnaise. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Add the sliced cabbage and grated carrots to the bowl of dressing; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Form & grill the patties
2 Form & grill the patties

Meanwhile, in a bowl, combine the pork and barbecue spice blend. Season with salt and pepper; gently mix to combine. Form the mixture into four ½-inch-thick patties. Grill the patties 6 to 7 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a work surface.

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.

Make the pimento cheese
3 Make the pimento cheese

Meanwhile, grate the cheese on the large side of a box grater. Finely chop the peppers. In a bowl, combine the grated cheese, chopped peppers, Southern spice blend, and remaining mayonnaise. Season with salt and pepper.

Toast the buns & serve your dish
4 Toast the buns & serve your dish

Add the halved buns to the grill, cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, pimento cheese, grilled patties, and barbecue sauce. Serve the burgers with the coleslaw on the side. Enjoy!

Tips from Home Chefs

Make the coleslaw
1 Make the coleslaw

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. In a large bowl, whisk together the sugar, vinegar, and half the mayonnaise. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Add the sliced cabbage and grated carrots to the bowl of dressing; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Form & grill the patties

Meanwhile, in a bowl, combine the pork and barbecue spice blend. Season with salt and pepper; gently mix to combine. Form the mixture into four ½-inch-thick patties. Grill the patties 6 to 7 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a work surface.

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.

Form & grill the patties
Make the pimento cheese
3 Make the pimento cheese

Meanwhile, grate the cheese on the large side of a box grater. Finely chop the peppers. In a bowl, combine the grated cheese, chopped peppers, Southern spice blend, and remaining mayonnaise. Season with salt and pepper.

4 Toast the buns & serve your dish

Add the halved buns to the grill, cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, pimento cheese, grilled patties, and barbecue sauce. Serve the burgers with the coleslaw on the side. Enjoy!

Toast the buns & serve your dish
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