BBQ Pork Burgers
with Pickled Pepper Coleslaw & Roasted Potatoes
- Time35-45 mins
These juicy pork burgers get layers of irresistible flavor from savory-sweet barbecue sauce, melty cheese, and tangy pickles. The dish is complete with crowd-pleasing sides of creamy coleslaw and roasted potatoes spiced with classic barbecue seasonings like paprika, garlic powder, and brown sugar.
ozWhite Cheddar Or Smoked Gouda Cheese
ozSweet Piquante Peppers
TbspBarbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder, & Light Brown Sugar)
- Slotted Spatula
- 11″ Scanpan
- Organic Extra Virgin Olive Oil
- Quarter-Sheet Pan
- Cutting Board
- Prep Bowls
- Chef’s Knife
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Master your flipping skills with this commercial-grade slotted turner. This spatula is designed for delicate fish, but we use this versatile tool for anything that requires a deft hand for tricky flipping, such as over-easy eggs, paper-thin crepes or even a burger. With its low-angled beveled edge and flexible blade, this turner slips easily between the pan and your dinner, ensuring even the most delicate meal remains in picture-perfect condition.
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tips & techniques
How To: Dice a Potato
Cut large for roasting, or small for soups and stews, there’s a special trick to quickly dicing a potato. Check out the video to see how our chefs do it.
Pickle ChipsHoneyCabbageHow To:…Barbecue SauceYukon Gold…Potato BunsHow To: Hold…Mayonnaise
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1Prepare & roast the potatoes:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Large dice the potatoes. Place in a large bowl; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2Prepare the remaining ingredients:
While the potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peppers. Combine in a large bowl. Thinly slice the cheese. Halve the buns.
3Make the coleslaw:
While the potatoes continue to roast, to the bowl of prepared cabbage and peppers, add the mayonnaise and a drizzle of olive oil. Season with salt and pepper and stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4Form & cook the patties:
While the coleslaw marinates, place the pork in a bowl. Season with salt and pepper and gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties. Transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter) and cook 3 minutes. Top with the sliced cheese. Loosely cover the pan with aluminum foil and cook 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Wipe out the pan.
5Toast the buns:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
6Make the sauce & serve your dish:
In a bowl, combine the barbecue sauce and honey (kneading the packet before opening). Assemble the burgers using the toasted buns, sauce, cooked patties, and pickle chips. Serve the burgers with the roasted potatoes and coleslaw on the side. Enjoy!