Hickory Smoked Ground Pork Burger with Bacon and Sweet Apple/Cabbage Cole Slaw

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 small head of cabbage
1 large apple
1 small onion
1 tablespoon lemon juice
1 tablespoon sugar
1/2 cup Mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground pork
2 tablespoons rub
1/2 teaspoon salt
1/2 teaspoon pepper
Thin Sliced Hardwood Smoked Bacon
Fresh Sesame Seeded Hamburger Buns
Catsup to taste



COLE SLAW: Prepare cabbage by removing outer leaves and slice into quarters. Cut out hard core. Peel onion and slice into quarters. Slice apple into quarters and remove core and seeds (do not peel). Using blender add half the cabbage, apple, onion and cover with water, and process on "chop". Pour into fine mesh collander, press out excess water. Repeat. In a small bowl add lemon juice and sugar and stir until mostly dissolved. Add Mayonnaise, salt and pepper, and stir until well blended. Toss mayonnaise mixture and cabbage mixture until well blended. Refrigerate. START CHARCOAL SOAK HANDFUL OF HICKORY CHIPS IN WATER FRY BACON AND DRAIN ON PAPER TOWELS GROUND PORK BURGER: With fork separate ground pork until loose. Sprinkle rub, salt, and pepper over ground pork. With fork mix coursely until spices are mixed in uniformly. Make into four large patties. Add hickory chips to hot charcoal. Grill burgers over charcoal to more than half-way done, flipping only once and cooking until juices run clear. Transfer patties to plate and cover with tin foil to retain heat and juices. Separate buns and place inside down on grill until toasted. Spread buns lightly with Mayonnaise. Place burger on bottom bun. Top evenly with cole slaw. Catsup to taste. Serve immediately.