Jerk Pork Cheeseburgers With Green Apple Slaw Food

JERK PORK CHEESEBURGERS WITH GREEN APPLE SLAW

Steps:

• .In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
• In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
• In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over medium-high heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
• Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.

JERK TURKEY BURGERS WITH MANGO SLAW

Steps:

• Preheat a grill or grill pan to medium high. Mix the turkey, jerk seasoning, apple, 1/4 cup scallions and the panko in a bowl; season with salt and pepper. Form into four 1-inch-thick patties and make a small indentation in the middle of each with your thumb to prevent it from puffing up on the grill. Refrigerate.
• Whisk the mayonnaise and chutney in a large bowl. Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat.
• Brush the grill with canola oil. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.
• Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.

STICKY PORK AND APPLE SLAW

Steps:

• For the sticky pork: Preheat the oven to 300 degrees F.
• Heat the olive oil in a Dutch oven over medium-high heat. Season the pork butt with salt and pepper. Add the pork to the pot and brown on all sides, about 5 minutes each side, 15 to 20 minutes total. Remove the pork to a plate and set aside. Leave any rendered fat in the pot and place it back on the stovetop.
• Add the garlic and onions to the pot and cook until the onions have softened slightly, about 2 minutes. Add the apple juice, deglazing the bottom of the pot. Scrape all the browned bits from the bottom. Add the applesauce, soy sauce, brown sugar and vinegar and stir together. Carefully return the pork to the pot and cover. Transfer the pot to the oven and braise until the pork is very tender, about 3 hours.
• For the apple saw: Meanwhile toss the cabbage, carrots, green onions and apples in a large bowl. In a separate bowl, whisk together the mayonnaise, parsley, mustard, honey, vinegar and salt in a small bowl until well combined. Add the dressing to the apple mixture and toss until well coated.
• When the pork is ready, carefully remove the lid and serve straight from the pot. Use a fork and a knife to slice and serve with the braising liquid and the slaw alongside.

BARBECUED PORK BURGERS WITH SLAW

Steps:

• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.
• Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
• Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
• Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.
• Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.

SESAME PORK BURGERS WITH SWEET AND SPICY SLAW

Steps:

• Make the Slaw:
• Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
• Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
• Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
• Make the Burgers:
• Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
• Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
• Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
• Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
• Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.