Friday, July 1, 2011

Leave out the cayenne in the patties, and these pork burgers are ideal for a family barbecue

If you’re looking for a burger that will please the whole gang at a backyard barbecue, I’ve got the recipe for you – if you leave out one ingredient or cut it back drastically.
   Barbecued Pork Burgers with Slaw (click for the recipe) will be a hit with tastebuds of young and old if you put in just a pinch of cayenne pepper, or none at all, as opposed to the asked-for ¼ teaspoon.
   My husband and I hate overly-spicy things, and so just put in just a pinch of cayenne. We thought this was an especially good decision since we were using Bull’s-Eye Bold Original barbecue, which has some punch on its own.
   The burgers are juicy and mild-tasting. The coleslaw that goes on top of the patty provides a welcome crunch.
   If I were to host a barbecue party with a range of ages present, this is what I would serve.
   The burgers are very easy to make.
   For the coleslaw, mayo, milk, and white-wine vinegar are combined and tossed with a mixture of thinly-sliced cabbage, shredded carrot, chives, salt and pepper.
   Barbecue sauce, a pinch of cayenne or none at all, salt, and white-wine vinegar are combined. Two tablespoons of this mixture is combined with ground pork, salt and pepper, then burger patties are formed.
   The patties are grilled until nearly finished. During the last minute of cooking time, each patty is brushed with a tablespoon of the barbecue sauce mixture, turned over and grilled 30 seconds. The process is repeated with the other side of the patties.
   To assemble, a patty is put on the bottom half of a burger bun, then coleslaw is put on top of the patty. The top of the bun tops the coleslaw.

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