Smokey Mountain Burgers
2 1/2 cups finely shredded purple cabbage
1 1/4 cup julienned green bell pepper
1 medium red onion, thinly sliced
1/3 cup sugar
1/2 cup apple cider vinegar
1/4 cup Sauvignon Blanc
1/2 tablespoon salt
1/2 teaspoon dry mustard
1/4 cup vegetable oil
1/2 teaspoon celery seed
1 teaspoon sugar
1 pound ground sirlion
1/2 pound ground pork
1/2 cup finely chopped red onion
1 10 oz. can tomatoes, completely drained
1 egg, slightly beaten
1/2 cup fresh bread crumbs
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
2 tablespoons spicy brown mustard
1/2 teaspoon fresh oregano
1/2 teaspoon fresh parsley
1/2 teaspoon seasoning salt
2 tablespoons Worcestershire Sauce
1/4 cup all purpose flour
Vegetable oil for brushing grill rack
6 seeded hamburger buns; split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the slaw, combine in layers cabbage, peppers, and onions in a large bowl until all vegetables are used then sprinkle with 1/3 cup of sugar and let stand. In a 10-inch, fire-proof skillet, combine vinegar, Sauvignon Blanc, salt, dry mustard, oil, celery seed, and 1 tsp. sugar, cover with a lid and place on the grill rack and cook 10 to 15 min., stirring occasionally. Pour over vegetables. Cover tightly and refrigerate 2 to 3 hours, stirring every 1/2 hour.
To make the patties, combine the sirlion, pork, onion, tomatoes, egg, bread crumbs, garlic, salt, pepper, paprika, mustard, oregano, parsley, seasoning salt, and Worcestershire sauce in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the patties to fit the buns. Dust both sides of the patties with flour.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, one each roll bottom place a patty and an equal portion of the slaw. Add the bun tops and serve.