BBQ Pork Burgers and BBQ Oven Fries

This was a terrific burgers and fries meal we had a couple weeks ago.  The burger is basically the burger form of a bbq pulled pork sandwich.  So this meal hit all those flavors, but was much leaner and much faster to prepare.  The burger came from the August 2007 issue of Gourmet magazine.  The fries came from Bobby Flay’s “Burgers, Fries and Shakes.”  And since they were baked in the oven and not fried, they were pretty guilt free.  Enjoy!


1 (1/2 pound) piece of green cabbage, cored
1/4 cup mayonnaise
1 tbs milk
1 tbs plus 1 1/2 tsp white wine vinegar, divided
1/2 cup grated carrot
1 tbs thinly sliced fresh chives
1/2 cup your favorite tomato-based barbecue sauce
1/4 tsp ground cayenne
1 1/2 lb. ground pork
4 hamburger buns, split and toasted

Prepare grill for direct heat cooking over medium-high heat.
Thinly slice the cabbage. Whisk together the mayonnaise, milk, and 1 1/2 tsp vinegar until smooth, then toss with the cabbage, carrots, chives, salt and pepper to taste. Let the coleslaw stand at room temperature while you make the burgers.
Stir together the barbecue sauce, cayenne, 1/4 tsp salt and remaining vinegar. Mix the ground pork, salt and pepper to taste, and 2 tbs of the barbecue mixture together. Do not overmix. Form into four patties of equal size. Grill the burgers until just cooked through, about six minutes total. After they are cooked through, brush the top of each patty with 1 tbs barbecue sauce mixture, then turn and grill for 30 seconds more. Repeat with the other side.
Brush the hamburger buns with the remaining barbecue sauce, then sandwich the burgers and coleslaw between the rolls.


Barbecue Seasoning:
1 tbs smoked paprika
2 tsp ancho chile powder
2 tsp ground cumin
2 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tsp brown sugar
1 tsp black pepper

Whisk together all spices until blended. Store extras in a jar with a tight fitting lid. It will keep for up to one month in a cool dry place. This makes about 1/3 cup as written.

Oven Fries:
5 large Yukon gold potatoes, well scrubbed but not peeled
1/4 cup canola or olive oil
1 tbs kosher salt
3 tbs Barbecue Seasoning mix

Preheat oven to 400 F. Place a large rimmed baking sheet in the oven to heat for 10 minutes (do this while you’re preheating the oven to save time).
Meanwhile, slice each potato lengthwise into 8 slices. Put the potatoes in a large bowl, add oil, salt and seasoning mix. Toss to coat potatoes evenly.
Remove the baking sheet from the oven and add the potatoes in an even layer. Bake, turning occasionally, about 35 minutes. Serve hot with condiments of your choice.


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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