Grilled Pork Burgers with Rob’s Famous Coleslaw

Name: Grilled Pork Burgers with Rob’s Famous Coleslaw
Ingredients: 1 1/2 teaspoons cumin seeds; 3 tablespoons extra-virgin olive oil, plus more for grilling; 1/2 cup diced shallots; 1 tablespoon minced garlic; 1 tablespoon thyme leaves; 2 chiles de árbol, thinly sliced on the bias; 2 pounds ground pork; 1/4 pound fresh Mexican chorizo, casing removed; 3 ounces applewood-smoked bacon, finely diced; 2 tablespoons chopped flat-leaf parsley; 6 slices Manchego cheese; 6 brioche or other good burger buns; Aïoli (recipe follows); Romesco (see page 44); 2 ounces arugula; Rob’s famous coleslaw (recipe follows); Kosher salt and freshly ground black pepper; 1 extra-large egg yolk; 1/2 cup grapeseed oil; 1/2 cup extra-virgin olive oil; 1 small clove garlic; 1/2 lemon, for juicing; Pinch cayenne pepper; Kosher salt; 1/2 cup red wine vinegar; 2 teaspoons honey; 1/2 small head red cabbage, about 1 pound, cored and thinly sliced; 1/2 small head green cabbage, about 1 pound, cored and thinly sliced; 1/2 red onion, thinly sliced; 1 carrot, peeled and grated

January 24, 2012

My cooks sometimes refer to Lucques as the “house of pork.” I use pork often and in every form I can think of—marinated, brined, grilled, sautéed, confited, braised, ground into sausage or forcemeat, wrapped around fish or poultry, as a seasoning or an appetizer or a complete main course. This recipe is proof: with three kinds of pork packed into one dish, it’s a regular porkapalooza. These burgers completely satisfy my frequent pork cravings, and I think they’ll take care of yours, too. After all, few cultures appreciate pork better than the Latin ones, and these burgers pay homage to that culinary love. And it’s some spicy, decadent homage, too: Mexican chorizo, Spanish romesco, and the coup de grâce, a slice of melted Manchego on top. Do not be afraid to cook these burgers only until pink in the middle, when they are still juicy and delicious. Not only are all dangerous pork parasites killed at 137°F (long before the last pink disappears), but those organisms have been nearly eliminated from modern pork farming, so the risk is extremely low even from completely raw pork.

Recipe notes