Barbecue Pork Burgers

Made with lean ground pork and topped with barbecue sauce, pickles and coleslaw, these juicy burgers are reminiscent of a classic pulled pork sandwich.

Course Sandwiches

Cuisine American

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings servings

Calories 306

Author Lynne Webb

Ingredients

1 lb lean ground pork
1 tablespoon tomato paste
Salt and freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dry mustard
4 hamburger buns, sliced
Half-sour pickles, sliced
[Homemade Coleslaw]

For the sauce:

1/4 cup ketchup
1 tablespoon molasses, or brown sugar
1 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
1/2 tablespoon tomato paste

Instructions

Prepare the sauce by whisking the ketchup, molasses, vinegar, Worcestershire and tomato paste together in a small bowl. Set aside.
Note: If using brown sugar in place of the molasses, make sure it dissolves completely.
Place the ground pork in a mixing bowl. Add the tomato paste, 1/2 teaspoon salt, paprika, garlic powder, onion powder, dry mustard and a few generous grinds of black pepper.
Use a wooden spatula to combine the meat ingredients as best you can before doing a final, gentle mix with your hands.
Divide the meat into four quarter-pound portions and form into 1/2-inch thick patties. Make a slight depression in the center of each with your thumb then transfer to a plate and chill for at least 15 minutes before cooking.
While the burgers chill, preheat a grill or grill pan to medium-high. For best results, oil the grates before adding the burgers.
Grill on the first side until you see juices start to accumulate on the top of the meat, 2-1/2 to 3 minutes. Flip them over, brush some of the sauce over each burger, and continue cooking to desired doneness, 2 to 3 minutes longer.
Transfer the burgers to the rolls and top with additional sauce, pickle slices and coleslaw. Serve with a side of fries or chips.

Nutrition