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Kimberly Dupps Truesdell | The Journal Gazette
Barbecued Pork Burgers with Cole Slaw

Dash ... we tried it

The recipe reviewed here appears on Page 15 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Barbecued Pork Burgers with Cole Slaw

What we thought: My husband usually has one request when I tell him burgers are on the menu: beef, please. (He’s had one too many turkey burgers for his tastes.) I threw him for a loop, though, this weekend when I served up the pork burgers from this month’s Dash at our first cookout of the season. Not only did the guy never ask, “Where’s the beef?” but the burgers got more compliments than any dish I offered. The pork was flavorful and juicy, in part because of the barbecue sauce mixed in the meat. The slaw on top of the burger had a nice – and surprising – bite from the fresh parsley, making it a good complement to a sweet-and-smoky sandwich.

As the grill master, this meal was great for entertaining because the slaw can be made ahead of time and there is little prep time for the meat.

Take it up a notch: While a bun works just fine, try the burger on a corn muffin “bun.” I whipped up a batch from a box mix, baking the batter in giant muffin tins. It was a tasty alternative to the typical yeast bun.

– Kimberly Dupps Truesdell, The Journal Gazette

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