Martin’s Bar-B-Que-Style Pork Burgers with Pimento Cheese & Coleslaw
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Martin’s Bar-B-Que-Style Pork Burgers

with Pimento Cheese & Coleslaw

35 MIN
2 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.
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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

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
    810 Cals (est.)
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fresh
ingredients
Martin’s Bar-B-Que-Style Pork Burgers with Pimento Cheese & Coleslaw
Title
time-saving
tips & techniques
Potato Buns
Carrots
How To: Peel a Carrot
How To: Safely Cut Round Vegetables
Sugar
Cabbage
Apple Cider Vinegar
White Cheddar Cheese
Mayonnaise
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the dressing & slaw:
1 Make the dressing & slaw:

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.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

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.

Form & cook the patties:
3 Form & cook 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 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.

Make the pimento cheese:
4 Make the pimento cheese:

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.

Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

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

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Martin’s Bar-B-Que-Style Pork Burgers

Make the dressing & slaw:
1 Make the dressing & slaw:

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.

2 Prepare the ingredients & make the sauce:

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.

Prepare the ingredients & make the sauce:
Form & cook the patties:
3 Form & cook 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 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.

4 Make the pimento cheese:

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.

Make the pimento cheese:
Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

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! 

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