Newsletter Up In Smoke

Get Raichlen's list of 35 must visit restaurants plus weekly recipes and tips straight from Steven Raichlen!



Barbecued Pork Burgers with Smoked Coleslaw



Barbecued Pork Burgers with Smoked Coleslaw

Recipe Notes

  • Yield: Makes 4 burgers
  • Method: Direct Grilling


  • 4 strips bacon
  • 1 1/2 pounds lean ground pork
  • 1 tablespoon of your favorite barbecue rub
  • 4 hamburger buns, split
  • 2 tablespoons melted butter
  • Sliced sweet pickles
  • Smoked coleslaw (see Step 6, below)

Recipe Steps

Step 1: Brown the bacon until crisp in a cast iron skillet over a medium flame. Transfer to a cutting board to cool, then crumble or finely chop into a mixing bowl. If you like bacon fat, reserve it for brushing the buns.

Step 2: Add the pork to the mixing bowl with the bacon. Add the barbecue rub and stir with a wooden spoon to mix. Divide the pork into 4 equal portions and shape into patties. Place the burgers on a plate lined with plastic wrap. Lightly brush the cut sides of the buns with the melted butter and reserved bacon fat, if using.

Step 3: Set up your grill for direct grilling and preheat to high. Ideally you’ll grill over a wood fire or over charcoal or gas with a handful of soaked hardwood chips. Brush and oil the grill grate. Arrange the burgers on the grate. Grill until the bottoms are browned, about 5 minutes. Gently invert the burgers, using a spatula. However, never press the burgers with the spatula—you’ll force out the succulent juices. Continue grilling the burgers until cooked to taste, 6 to 8 minutes for medium. Use an instant-read meat thermometer inserted through the side of the burger to verify the internal temperature: medium should read 160 degrees.

Step 4: Transfer the burgers to a warm plate and let rest for 1 minute. (This relaxes the meat.)

Step 5: Meanwhile, toast the buns, cut sides down, on the grill, 1 to 2 minutes. Watch carefully as they can burn easily.

Step 6: Line the toasted buns with sliced pickles before topping with a burger. Add smoked slaw and serve at once.