You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Food

  • Baking fails
    Jennifer Bloom has been baking for a while – most lately in a home-based baking business called Cupcakes and Muffins and More, Oh My! in Fort Wayne.
  • Baking fails
    Jennifer Bloom has been baking for a while – most lately in a home-based baking business called Cupcakes and Muffins and More, Oh My! in Fort Wayne.
  • Recipes
    Basic Mushroom Meat BlendA batch of this mixture – whether it’s made with ground beef, ground pork, ground turkey or ground chicken – is handy to have on hand for lasagna layering or fillings for crepes, tacos, meat pies and
Advertisement
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

Advertisement