Pork Burgers with Apple-Tarragon Slaw
By Chris Luther / March 3, 2015.
Recipe from Weber's Way to Grill™ by Jamie Purviance
Serves: 4 // Prep time: 20 minutes | Grilling time: 12 to 15 minutes
- 2 cups thinly sliced green cabbage
- ½ cup coarsely grated tart green apple
- ½ cup coarsely grated carrot
- 2 tablespoons finely chopped fresh tarragon leaves
- 2 tablespoons cider vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon celery seed
- ¼ teaspoon kosher salt
- 1½ pounds lean ground pork
- ⅓ cup applesauce
- 1½ teaspoons kosher salt
- 1 teaspoon hot pepper sauce, or to taste
- ½ teaspoon freshly ground black pepper
- 4 hamburger buns, split
- In a large bowl mix the slaw ingredients. Cover and refrigerate until ready to assemble the burgers.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- In a large bowl gently mix the patty ingredients. Gently shape into four patties of equal size and thickness, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.
- Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed as much as possible, until cooked through, 12 to 15 minutes, turning once when the patties release easily from the cooking grate without sticking. During the last minute of grilling time, toast the buns, cut side down, over direct medium heat. Place the burgers on the buns and top with the slaw. Serve warm.