Spiced Pork Burgers

with Pickled Beets & Cone Cabbage Slaw

30 MIN

2 Servings

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From the Test Kitchen

Beets and goat cheese, a classic cool-weather pairing, offer a perfect harmony of sweet, earthy and tangy flavors. As a vibrant topping for tonight’s pork burgers, we’re sending pickled beets, packing even more tang into every bite. Our goat cheese combines beautifully with Dijon mustard and mayo into a flavorful spread—accented by the creaminess of a crisp cone cabbage slaw. (Like all pickled vegetables, your beet slices will arrive in a brine, so be sure to drain off the liquid after carefully opening the package!)

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Nutrition

PER SERVING
Calories

780 Cals (est.)

fresh

ingredients

10 oz Ground Pork
2 Challah Buns
1 Carrot
1 head Cone Cabbage
2½ oz Sliced Pickled Beets
2 Tbsps Apple Cider Vinegar
2 Tbsps Crumbled Goat Cheese
1 Shallot
1 Tbsp Mayonnaise
1 Tbsp Whole Grain Dijon Mustard
2 tsps Pork Burger Spice Blend (Sweet Paprika, Ground Coriander, Ground Fennel Seeds & Garlic Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the cheese spread: 

Wash and dry the fresh produce. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Peel the carrot and grate on the large side of a box grater. Cut out and discard the cabbage core; thinly slice the leaves and place in a large bowl. Halve the buns. In a bowl, combine the mustard, cheese and half the mayonnaise; season with salt and pepper to taste.

2 Make the slaw: 

Add the carrot, shallot-vinegar mixture and remaining mayonnaise to the bowl of cabbage; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

3 Form the patties: 

While the slaw marinates, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

4 Cook the patties: 

While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Toast the buns: 

Add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface.

6 Assemble the burgers & plate your dish: 

Top the bottoms of the toasted buns with the cooked patties, pickled beets (draining before adding) and cheese spread. Complete the burgers with the bun tops. Divide between 2 dishes. Divide the slaw between 2 separate dishes and serve on the side. Enjoy!