Spiced Pork Burgers with Pickled Beets & Cone Cabbage Slaw
10 Ounces Ground Pork
2 Challah Buns
1 Head Cone Cabbage
2½ Ounces Sliced Pickled Beets
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Crumbled Goat Cheese
1 Tablespoon Mayonnaise
1 Tablespoon Whole Grain Dijon Mustard
2 Teaspoons Pork Burger Spice Blend (Sweet Paprika, Ground Coriander, Ground Fennel Seeds & Garlic Powder)
Wash and dry the fresh produce. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Peel the carrot and grate on the large side of a box grater. Cut out and discard the cabbage core; thinly slice the leaves and place in a large bowl. Halve the buns. In a bowl, combine the mustard, cheese and half the mayonnaise; season with salt and pepper to taste.
Add the carrot, shallot-vinegar mixture and remaining mayonnaise to the bowl of cabbage; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
While the slaw marinates, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.
While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
Add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface.
Top the bottoms of the toasted buns with the cooked patties, pickled beets (draining before adding) and cheese spread. Complete the burgers with the bun tops. Divide between 2 dishes. Divide the slaw between 2 separate dishes and serve on the side. Enjoy!
Recipe by: Blue Apron