Smoky Apple-Pork Burgers with Savory Sweet Potato Slaw and Cilantro-Dijon Mayo

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

In this recipe, pork, apples, and sweet potatoes complement each other perfectly plus they all are raised or grown in abundance in Oklahoma.These burgers are as delicious as they are unusual. Sweet and spicy; a blend of flavors as distinct and unique as America herself.



2 cups loosely packed peeled and shredded sweet potatoes

1/2 cup peeled and shredded red apple

2 tablespoons thinly sliced green onions

1/4 cup chopped pecans

2 tablespoons mayonnaise

2 tablespoons sour cream

1 tablespoon honey

1 tablespoon Heinz Apple Cider Vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


1/2 cup mayonnaise

1/4 cup Dijon mustard

1/4 cup finely chopped cilantro leaves


3 tablespoons pure maple syrup

1 tablespoon Heinz Apple Cider Vinegar

2 tablespoons Jack Daniel’s Honey Smokehouse Barbecue Sauce

1/8 teaspoon smoked sweet paprika

1 tablespoon Heinz Yellow Mustard

1/3 cup peeled and shredded red apple

1/4 cup grated onion

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds ground pork

2-3 tablespoons vegetable oil, for brushing grill rack

6 seeded hamburger buns, split


For slaw, toss together sweet potatoes, apple, green onions, and pecans in a large bowl. Stir together mayonnaise, sour cream, honey, vinegar, salt and pepper together in a small bowl. Spoon over sweet potato mixture. Toss gently. Cover and chill until serving. For mayo, stir together mayonnaise, mustard, and cilantro. Cover and chill until serving. To make the patties, stir together syrup, vinegar, barbecue sauce, paprika, mustard, apple, onion, salt, and pepper until mixed. Add pork and mix well, handling the meat as little as possible to avoid compacting. Divide into six portions and form into patties to fit the rolls. Brush the grill rack generously with oil. Place the patties on the rack, cover, and grill 4-5 minutes until bottoms brown. Carefully turn the patties and continue grilling for 3-4 minutes until internal temperature reaches 160 degrees or to desired doneness. A few minutes before patties are done, place the split side of buns down on edge of grill to lightly toast. To assemble, spread split sides of buns with mayo. Add a patty to each. Use a slotted spoon to divide slaw onto patties. Add bun tops and serve. Serves 6.