Carolina Pork
Barbecue Burgers

1998 Grand Prize Winner
Sutter Home Winery's Build a Better Burger Contest

by Larry Elder
Serves 4

Barbecue Burger Balm
1/3 cup molasses
1/3 cup apple cider vinegar
1/4 cup spicy brown mustard
2 cloves garlic, minced
1/4 teaspoon ground cayenne pepper
salt and freshly ground black pepper, as desired

PROCEDURE

Mix ingredients together, blending well. Reserve.

Carolina Coleslaw
3 cups finely shredded green cabbage
1/2 cup julienned red and/or green pepper
2 green onions, chopped
2 tablespoons mayonnaise
2 tablespoons Sutter Home Sauvignon Blanc
2 teaspoons sugar
salt and pepper, as desired

PROCEDURE

Toss cabbage, pepper, and onions. Mix mayonnaise, Sutter Home wine, sugar, salt, and pepper until well blended. Pour over cabbage mixture, tossing to blend. Reserve in refrigerator.

Burgers
1-1/2 pounds ground pork
1 teaspoon Paul Prudhomme Meat Magic Seasoning Blend
1/4 cup finely chopped red onion
1/4 cup Barbecue Burger Balm
4 seeded hamburger buns, split

PROCEDURE

In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.

To make burgers, combine the pork, Meat Magic Blend, onion, and 1/4 cup Burger Balm in a bowl. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.

Place the patties on the grill; cover and cook until the patties are browned on the bottom, about 4 minutes. With a wide spatula, turn the patties, then baste with remaining Barbecue Burger Balm. Cook until the juices run clear when the patties are pierced, 5 to 7 minutes longer, continuing to baste the patties during cooking. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. Place a burger on the bottom half of each roll. Spoon some Carolina Coleslaw over the burgers and add the roll tops.