cozy

  *serves 6

INGREDIENTS:

slaw:

 2 cups thinly sliced cabbage (about a 10 oz. bag)

 1/8 cup mayonnaise

 1/2 tablespoon milk

 3/4 teaspoon white wine vinegar 

 1 & 1/2 teaspoons sugar

 1/2 cup finely shredded carrots

 1/2 cup diced pear

 1/4 cup chopped cilantro

 1 thai chili or jalapeño, minced   (optional for a little heat)

 salt and pepper to taste

     note: If you prefer a creamier slaw, increase mayo to 1/4 cup, milk to 1 tablespoon, and white wine vinegar to 1 & 1/2 teaspoons

barbecue sauce for burgers:

 1 cup tomato-based barbecue sauce 

 2 tablespoons white wine vinegar

 1/4 teaspoon cayenne 

 1/2 teaspoon salt

burgers:

 2 pounds ground pork

 4 tablespoons of your  barb-b-q sauce

 2 teaspoons salt

 1 teaspoons pepper

 2 tablespoons cooking oil

 16 mini burger buns

PREPARATION:

 1) Prepare slaw by whisking mayo, milk, white wine vinegar, and sugar in a large bowl until smooth. Toss in the cabbage, carrots, pear, cilantro, and chili (if using). Season with salt and pepper to taste. Set aside for now and let slaw rest at room temperature while you make burgers. 

 2) Stir together barbecue sauce, white wine vinegar, cayenne, and salt until combined well. 

 3) Mix together ground pork, 4 tablespoons of your prepared barbecue sauce, 2 teaspoons salt, and 1 teaspoon pepper until combined, though don’t overmix. Then form into 16 (1/2 inch thick) patties that are about 3 inches in diameter. 


   before beginning the burgers, I like to cover the area surrounding my burner with foil since the patties tend to create a good amount of splatter during cooking

 4) Heat cooking oil in a large grill pan over medium high heat. Place 6-8 patties in pan, and cook first side till you get a good sear on them, about 3-4 minutes. Flip each patty and cook for another 2 minutes. Now finish each patty by brushing them with your sauce and cooking them sauce side down for an additional 30 seconds. Repeat  process with remaining patties. 

 5) Stack your burgers: brush cut sides of buns with more sauce, then sandwich pork patties and slaw between buns.