Perfect Pork Burgers

Ingredients

• 5 slices bacon
• 1 clove garlic, minced
• 1 pound ground pork
• Kosher salt and freshly ground pepper
• 1/4 teaspoon dried rubbed sage
• Freshly ground pepper
• 4 potato buns, split
• Unsalted butter, softened, for spreading
• Coleslaw, for topping

Directions

Pulse the bacon and garlic in a food processor until coarsely ground.

Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
Serve the patties on the buns; top with coleslaw.

http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-pork-burgers-recipe/index.html

Memphis-Style Coleslaw

Prep: 7 min Chill: 2 hr Yield: 6 servings

1 cup mayonnaise
2 tablespoons sugar
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon celery seeds
½ teaspoon salt
1 pinch pepper
½ medium cabbage, shredded or 15 oz bag finely shredded cabbage
1 large carrot, grated
½ green bell pepper, diced
1 tablespoon grated onion

 Stir together first 7 ingredients in a large bowl; add cabbage and remaining ingredients, tossing gently.  Cover and chill 2 to 3 hours; serve with a slotted spoon.

Notes:  I converted this recipe to half of the original amount.  I like a little extra sugar than in calls for.  I also use miracle whip instead of mayonnaise.  I chop the cabbage, carrot, bell pepper, and onion in the food processor with the grating attachment.