JERKED PORK BURGERS w/ISLAND SLAW

By BobD

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

Details

Servings 4
Adapted from gourmet.com

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.