- 4
Ingredients
- 4 SERVINGS
- Stirring store-bought jerk seasoning paste into ground pork takes all of ten seconds but will impart great flavor. Cabbage slaw, deepened with allspice, and a little mayo help cool the jerk's heat.
- FOR SLAW
- 3 tablespoons white-wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon ground allspice
- 1/2 lb green cabbage, thinly sliced (4 cups)
- 3 scallions, cut into thirds and thinly sliced into long threads
- FOR BURGERS
- 1 1/2 lb ground pork (preferably not lean)
- 2 to 3 teaspoons jerk seasoning paste
- 4 hamburger buns
- ACCOMPANIMENT: mayonnaise
Preparation
Step 1
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
MAKE SLAW:
Stir together vinegar, sugar, allspice, and a scant 1/2 tsp salt, then toss with cabbage and scallions and let stand, tossing occasionally, while making burgers.
MAKE BURGERS:
Gently mix pork, jerk paste, and 1/2 tsp salt until combined.
Form mixture into 4 (1/2-inch-thick) patties.
Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, 6 to 8 minutes total.
Grill buns if desired and assemble burgers (topped with slaw).
COOKS NOTES:
Slaw can be made 8 hours ahead and chilled.
Patties can be formed 1 hour ahead and chilled.
Patties can be cooked in an oiled hot grill pan over medium heat, turning over occasionally, until just cooked through, 8 to 10 minutes.