Martin’s Bar-B-Que-Inspired Pork Burgers

with Pimento Cheese

25 MIN

4 Servings

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From the Test Kitchen

For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! Third stop: Nashville. Our take on the Southern-style “paddy” melt at Nashville favorite, Martin’s Bar-B-Que, deliciously combines two of the region’s classic condiments: layers of tangy-sweet barbecue sauce and a rich pimento cheese spread perfectly complement juicy pork patties (also mixed with our smoky barbecue blend). To learn more about what inspired this dish, go to roadtrip.blueapron.com/nashville.

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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Pork
4 Potato Buns
¾ lb Carrots
1 lb Cabbage
1 oz Sweet Piquante Peppers
4 oz White Cheddar Cheese
½ cup Barbecue Sauce
¼ cup Mayonnaise
1 Tbsp 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

step-by-step

instructions

Cook Along

1 Form & cook the patties:

In a medium 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. 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 per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Transfer to a plate; loosely cover with foil to keep warm. Wipe out the pan.

2 Make the dressing & slaw:

While the patties cook, wash and dry the fresh produce. Whisk together the sugar, vinegar, half the mayonnaise, and a drizzle of olive oil. 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 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.

3 Make the pimento cheese:

While the slaw marinates, 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:

In the same pan used to cook the patties, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, 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, cooked patties, and barbecue sauce. Serve the burgers with the slaw on the side. Enjoy!