Jerked Pork Burgers With Island Slaw
Stirring store-bought jerk seasoning paste (left over from Jerked Ham Corn Bread) into ground pork takes all of ten seconds but will impart great flavor to the resulting burgers. An easy cabbage slaw, deepened with allspice, and a little mayo help cool the jerk paste’s slow burn. A cold beer doesn’t hurt, either.
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
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat
for gas); see “Grilling Procedure.”
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.