Slaw
1/3 cup light mayonnaise
3 Tbsp buttermilk, milk or sour cream
2 Tbsp snipped fresh chives
1 Tbsp cider vinegar
1/4 tsp each sugar, salt and freshly ground pepper
4 cups bagged coleslaw mix
BURGERS
2 lb ground pork
1/3 cup barbecue sauce
1 small onion, grated
1/2 tsp freshly ground pepper
1/4 tsp salt
6 hamburger buns with sesame seeds
Nonstick spray
Directions
Slaw: Whisk mayonnaise, buttermilk, chives, vinegar, sugar, salt and pepper in a bowl until blended. Add coleslaw; toss to coat. Refrigerate 1 hour, stirring a few times.
Burgers: Gently mix ingredients in a large bowl. Shape into six 1-in.-thick burgers.
Heat outdoor grill. Toast buns on grill; remove to a platter. Cover loosely with foil to keep warm.
Coat burgers with nonstick spray. Grill, turning once, 10 to 12 minutes until an instant-read thermometer inserted from side to middle registers 160°F. Place on buns; top with slaw. Serve remaining slaw on the side
Read more: http://www.kitchendaily.com/recipe/southern-bbq-pork-burgers-82900/#ixzz1JtQGbCt8
