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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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Wash and dry the fresh produce. 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 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.
While the slaw marinates, 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.
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 two ½-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
While the patties cook, in a bowl, combine the grated cheese, chopped peppers, half the Southern spice blend (you will have extra), and the remaining mayonnaise. Season with salt and pepper.
To the pan of reserved fond, 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 sauce. Serve the burgers with the slaw. Enjoy!
Tips from Home Chefs