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

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 810 Cals/serving
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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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Martin’s Bar-B-Que-Style Pork Burgers with Pimento Cheese & Coleslaw
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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! 

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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!