Barbecue pork burgers are what you want to make when you crave authentic pulled pork sandwiches slathered in bbq sauce but need something quick and easy. On the table in a fraction of the time.
These barbecue pork burgers brilliantly riff on slow-roasted pulled pork shoulder in an easy, weeknight-friendly, slap-it-on-the-grill, done-in-minutes incarnation that juxtaposes the sweet and succulent tenderness of pork with the tang of doctored-up bbq sauce and the crunch of a super quick slaw. Whether you indulge in standard burgers or scale it down to wee sliders, you’re not going to believe how incredible these taste considering there’s so little effort. So go ahead, make a pig of yourself. Originally published July 2, 2012.–Renee Schettler Rossi
LC How To Buy The Best Ground Pork Note
The editors at Gourmet have the following to say about how to buy the best ground pork: “Although most of the ground pork that you buy in the supermarket doesn’t indicate what part of the pig it hails from, we know that good pork burgers, like good beef burgers, is made from shoulder meat. If you have access to a butcher, ask for pork ground from the shoulder (ideally the pork butt, a confusingly named shoulder cut). It’s got a good ratio of meat to fat, and for a juicy, flavorful burger, lean is not the way to go; fat is where the real flavor is. For the best texture, ask the butcher to run it through the grinder only once, on a coarse setting.”
Barbecue Pork Burgers Recipe
- Quick Glance
- 25 M
- 30 M
- Serves 4
- For the slaw
- 1/4 cup store bought or homemade mayonnaise
- 1 tablespoon milk
- 1 1/2 teaspoons white wine vinegar
- 2 cups thinly sliced green cabbage
- 1/2 cup very finely shredded carrot
- 1 tablespoon thinly sliced chives or scallions
- Salt and freshly ground black pepper
- For the barbecue pork burgers
- 1/2 cup your fave store-bought or homemade barbecue sauce (tomato-based)
- 1/4 teaspoon cayenne
- 1/2 to 3/4 teaspoon salt, or to taste
- 1 tablespoon white wine vinegar
- 1 1/2 pounds ground pork
- 1/4 teaspoon freshly ground black pepper
- Olive oil, for the grill rack
- 4 buns or kaiser rolls or soft squishy breadstuff of some sort, split and toasted or grilled
- Make the slaw
- 1. In a bowl, whisk together the mayonnaise, milk, and vinegar until smooth. Toss in the cabbage, carrot, chives, and salt and pepper to taste and gently mix to coat. Let the slaw stand at room temperature, uncovered, while you cook the burgers or, if you prefer your slaw crisp, cover it and refrigerate for up to 8 hours.
- Make the barbecue pork burgers
- 2. Prepare your grill for direct-heat cooking over medium-hot charcoal or medium heat for gas.
- 3. In a small bowl, stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar.
- 4. In a large bowl, gently mix together the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons barbecue sauce mixture until combined. Do not overmix. Using your hands, gently form the mixture into 4 patties, each about 4 inches in diameter and 3/4 inch thick, being careful not to pack the pork too tightly.
- 5. Carefully slick the grill rack with oil, plop the burgers on top, and grill them, flipping the burgers every few minutes, just until cooked through and no trace of pink remains, 6 to 10 minutes total. Then brush the top of each patty with 1 tablespoon remaining barbecue sauce mixture (or more if you like things mess), flip the burgers again, and grill for 30 seconds. Repeat, so that both sides have been slathered with the barbecue sauce mixture. Brush the cut sides of each of the buns with the remaining barbecue sauce mixture.
- 6. Assemble the barbecue pork burgers, starting with the buns and the burgers and adding a heaping spoonful of coleslaw atop each one. Don’t forget to grab a lot of napkins.