Carolina Pork Barbeque Burgers

  • Yield: 4 servings
  • Prep: 35 mins
  • Cook: 10 mins

Larry Elder, of Charlotte, N.C., won the 1998 Grand Prize in Sutter Home's Build a Better Burger Contest with this recipe.


Carolina Coleslaw:
3cups finely shredded green cabbage
1/2cup julienned red and/or green bell pepper
2 green onions, chopped
2tablespoons mayonnaise
2tablespoons Sauvignon Blanc
2teaspoons sugar
Freshly ground black pepper
Barbeque Burger Balm:
1/3cup molasses
1/3cup apple cider vinegar
1/4cup spicy brown mustard
2cloves minced garlic
1/4teaspoon ground cayenne
Freshly ground black pepper
1 1/2pounds ground pork
1/4cup finely chopped red onion
1teaspoon Paul Prudhomme Meat Magic Seasoning Blend or other meat seasoning blend
Vegetable oil, for brushing on the grill rack
4 seeded hamburger buns, split


  1. To make the coleslaw, combine the cabbage, pepper, and onions in a large bowl and toss well. Combine the mayonnaise, Sauvignon Blanc, sugar, and salt and pepper to taste in a small bowl and stir until well blended. Pour over the cabbage mixture, tossing to blend. Cover and refrigerate until serving.
  2. To make the balm, combine all of the ingredients, including salt and pepper to taste, in a small bowl. Stir to blend well and set aside.
  3. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  4. To make the patties, combine 1/4 cup of the balm, the pork, onion, and seasoning blend in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
  5. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting with the remaining balm, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
  6. To assemble the burgers, on each roll bottom, place a patty and an equal portion of the coleslaw. Add the bun tops and serve.

Recipe courtesy of Sutter Home’s Build a Better Burger Contest,

Nutritional Info *per serving

  • Glycemic Load 13.85
  • Calories 790
  • Fat 40g
  • Saturated Fat 14g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 17g
  • Cholesterol 160mg
  • Sodium 560mg
  • Potassium 1220mg
  • Carbohydrate 51g
  • Fiber 3g
  • Sugars 23g
  • Protein 49g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 70%
  • Calcium 20%
  • Iron 30%