1tablespoonthinly sliced fresh chives or scallions
Salt and freshly ground black pepper
For the pork burgers
1/2cupyour fave tomato-based barbecue sauce (store-bought or homemade)
1/2 to 3/4teaspoonsalt, or to taste
1tablespoonwhite wine vinegar
1 1/2poundsground pork
1/4teaspoonfreshly ground black pepper
Olive oil, for the grill rack
4buns or kaiser rolls or soft rolls split and toasted or grilled
Make the slaw
1. Whisk together the mayonnaise, milk, and vinegar in a large bowl until smooth. Add the cabbage, carrot, chives, and salt and pepper to taste and toss 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 it for up to 8 hours.
Make the pork burgers
2. Prepare grill for direct-heat cooking over medium-hot charcoal or medium heat for gas.
3. Stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar in a small bowl until combined.
4. Gently mix together the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons of the barbecue sauce mixture until combined. Do not overmix. Form the mixture into 4 patties, each about 4 inches in diameter and 3/4 of an inch thick, being careful not to pack the pork too tightly.
5. Oil the grill rack and then grill the burgers, flipping them every few minutes, until just cooked through, 6 to 10 minutes total. Then brush the top of each patty with 1 tablespoon or more of the barbecue sauce mixture, flip 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 burgers, starting with the buns and the burgers and adding a heaping spoonful of coleslaw atop each one. Don’t forget to grab the napkins.
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