Plum Dandy Pork Burgers
1/3 cup White Zinfandel Wine
1 teaspoon prepared horseradish
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups finely shredded red cabbage
1 cup grated carrot
1 & 1/2 cups plum jam
1 & 1 & 1/2 Tablespoons low sodium Soy sauce
3 teaspoons freshly grated ginger
1 & 1/2 lbs. lean ground pork
1/2 lb. ground chuck
3/4 cup fresh Russian rye bread crumbs
Olive oil cooking spray
1 large Red onion cut into 6 rings
6 seeded hamburger buns, split
In a medium-sized bowl mix together the White Zinfandel, horseradish, dry mustard, salt and pepper. Stir in red cabbage and carrots
and coat all well. Cover with plastic wrap and refrigerate.
In a small sauce pan over medium heat combine plum jam, soy sauce and ginger. Stir well, bring to a boil and lower heat. Simmer for 3 minutes, stirring continuously. Remove from heat and set aside. In a large bowl mix
together ground pork and ground chuck. Add bread crumbs along with 1 cup of the plum, soy and ginger sauce. Refrigerate remaining sauce for spread.
Stir meat mixture well until all is well-blended.
Form meat mixture into six, evenly sized and shaped, round patties. Cover and refrigerate patties until grill is ready.
If using a charcoal grill light coals and bring them to medium-hot fire while preparing burgers. Gas grills should be preheated to medium high heat.
When grill rack is ready, spray grill rack with Olive oil cooking spray.
Place patties on rack, cover and cook, turning over only once until cooked to desired preference. Four to five minutes each side for medium.
While patties are cooking, place red
onion slices on grill rack and cook 2-3 minutes each side. During last few minutes of cooking place the buns cut side down on the outer edges
of the grill to lightly toast. To assemble burgers spread a thin coat of reserved Plum Dandy Sauce on bottom buns and add patties on top of each bun.
Top each burger with a grilled red onion ring and a handful of marinated slaw.
Cover each with top buns. Makes 6 burgers.