Summer Grilling

Grilled BBQ Pork & Pimento Cheese Burgers

with Coleslaw

25 MIN

+$7.99/serving 4 Servings

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Make it 4 Servings

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

800 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Ground Pork
4 Potato Buns
¾ lb Carrots
1 lb Green Cabbage
1 oz Pickled Peppadew Peppers
4 oz White Cheddar Cheese
¼ cup Mayonnaise
2 Tbsps Apple Cider Vinegar
½ cup Barbecue Sauce
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

step-by-step

instructions

Cook Along

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, half the 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 Prepare the remaining ingredients & make the sauce

Grate the cheese on the large side of a box grater. Finely chop the peppers. Halve the buns. In a bowl, combine the barbecue sauce and remaining vinegar.

3 Form & grill the patties

In a bowl, combine the pork and half the barbecue spice blend (you will have extra). Season with salt and pepper; gently mix to combine. Form the mixture into four 1/2-inch-thick patties if you're cooking 4 servings. 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.

4 Make the pimento cheese

Meanwhile, in a bowl, combine the grated cheese, chopped peppers, remaining mayonnaise, and half the Southern spice blend (you will have extra). Season with salt and pepper.

5 Toast the buns & serve your dish

Add the halved buns to the grill, cut side down, and toast 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 sauce. Serve the burgers with the coleslaw. Enjoy!