Pork-Green Chile Burger with Red Cabbage Slaw

 

This pork burger is studded with chopped green chilies, adding moisture and just the right amount of heat. For the best sear, I like using a cast-iron skillet. The flat, even heat gives your burgers a uniformly browned crust and allows the meat to cook in its own fat, enhancing the flavor. You can make this recipe inside on your stove-top, or put the skillet right on the grate of a hot grill.
I promise: once you try this method, there’s no going back.

 
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Makes 4 Burgers

Slaw

  • 1/3 cup mayonnaise

  • 1 Tablespoon freshly squeezed lime juice

  • 1 small garlic clove, finely grated

  • Kosher salt and pepper

  • ½ small head red cabbage, very thinly sliced

  • 1 small carrot, coarsely grated (about ½ cup)

  • ½ cup small cilantro sprigs

  • 2 scallions, thinly sliced on the bias

Burgers

  • 1½ pounds ground pork

  • One 4-ounce can chopped green chilis, drained

  • ¼ cup finely chopped cilantro leaves and tender stems

  • 1 teaspoon ground cumin

  • Kosher salt

  • 1 Tablespoon canola or grapeseed oil

  • 4 slices Pepper Jack cheese

  • 4 pretzel buns, split and toasted

  • 1 Hass avocado – halved, pitted and thinly sliced

  • Hot sauce, for serving

1. Make the slaw In a large bowl, whisk the mayonnaise with the lime juice and garlic. Season with salt and pepper. Add the cabbage and carrot and toss to coat. Cover and refrigerate while you prepare the burgers.

2. Make the burgers In a large bowl, gently combine the pork with the green chilies, cilantro, cumin and 1 teaspoon of salt. Form the pork into four 4-inch wide and ¾-inch-thick patties; season lightly with salt. Transfer to a plate.

4. On a grill or stovetop, heat a 12-inch cast-iron skillet over moderately-high heat. Add the oil. When the oil is shimmering, add the pork patties, being sure not to crowd them. If they are touching, then they won’t sear well. If necessary, cook in batches. Cook the burgers over moderately-high heat until a deep brown crust has formed, 4 to 6 minutes. Flip the burgers, top each patty with a slice of cheese and cook until browned and just cooked through, about 4 minutes more. Transfer the pork burgers to the bottom halves of the toasted buns and let rest for 5 minutes.

5. Meanwhile, add the cilantro and scallions to the slaw and give it one more toss. Season with salt and pepper.

6. Top each burger with a few slices of avocado and a generous pile of red cabbage slaw. Close the burgers and serve, passing hot sauce at the table.