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Spiced Pork Burgers
with Pickled Beets & Cone Cabbage Slaw
Cook Time
15-25mins
Makes
2 Servings
Nutrition
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Beets and goat cheese, a classic cool-weather pairing, offer a perfect harmony of sweet, earthy and tangy flavors. As a vibrant topping for our pork burgers, we’re sending pickled beet, packing even more tang into every bite. Here, goat cheese combines beautifully with Dijon mustard and mayo into a flavorful spread—accented by the creaminess of our 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!)
Tools from the Test Kitchen
Ingredients
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-
10 Ounces Ground Pork
-
2 Challah Buns
- 2½ Ounces Sliced Pickled Beets
- 1 Carrot
- 1 Head Cone Cabbage
- 2 Tablespoons Crumbled Goat Cheese
- 2 Tablespoons Apple Cider Vinegar
- 1 Shallot
- 1 Tablespoon Mayonnaise
- 1 Tablespoon Whole Grain Dijon Mustard
- 2 Teaspoons Pork Burger Spice Blend (Sweet Paprika, Ground Coriander, Ground Fennel Seeds & Garlic Powder)
Instructions
1
Prepare the ingredients & make the cheese sauce:
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. Finely chop the parsley leaves and stems. 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, remaining mayonnaise and half the parsley 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), spice blend and remaining parsley; 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. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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 beet (draining before adding) and cheese sauce. Complete the burgers with the bun tops. Divide between 2 dishes. Divide the slaw between 2 separate dishes and serve on the side. Enjoy!
1
Prepare the ingredients & make the cheese sauce:
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. Finely chop the parsley leaves and stems. 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, remaining mayonnaise and half the parsley 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), spice blend and remaining parsley; 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. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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 beet (draining before adding) and cheese sauce. Complete the burgers with the bun tops. Divide between 2 dishes. Divide the slaw between 2 separate dishes and serve on the side. Enjoy!
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